I am not such a huge fan of pizza, but Daniel and the boys just love it. So they were really happy to hear about Eater PDX first-ever Pizza week in Portland. What this means is that for all the restaurants in the region that have never served pizza, they now have a chance to concoct and serve up a special Eater Pizza to be accessible to restaurant-goers for that entire week. Every day for a week, a new item will be highlighted and reviewed at Eater PDX, with the first one being Greg Perrault’s June restaurant at 2215 East Burnside Street.
Our friends checked it out. They were thrilled with the entire flatbread concept of a clam pizza. We asked them if they knew how it was made. So apparently, it’s all down to Perrault’s techniques. His dough is where it’s at – the ingredients include: whole-wheat flour locally milled from Greenwillow Farms; and sprouted radish seeds. Then, he does something quite unusual with it. Instead of baking, he actually grills the dough on a medium heat. The dough is sautéed and then flipped on its other side. Perrault put on the leaves, cheese, clams pickled ramp steams and coppa in layers and then the whole thing goes on a rack in a hot oven until the clams pop open. At that point, Perrault drizzles the dish with a cream flavored anise seed.