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Wild Forest Mist From Pizzalchik: Boise, Idaho
This pie is all about the flavors of Idaho’s forests: It’s topped with five varieties of wild mushrooms, plus a fiery house-made elk sausage. Owner Brad Breakell takes an unconventional approach to the pizza’s base, too: He adds a pinch of lavender to the sauce and “ages” the dough for at least 24 hours — he claims the technique makes it stretchier and chewier

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