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In talking with co-owner Diane Gross about Cork Market and Tasting Room‘s line of house-made sandwiches — really, don’t miss the shop’s light, lemony chicken salad on homemade brioche bun — she told me that chef Kristin Hutter has started making pizzas, too.
Every Saturday, Hutter rolls out a dozen or so rounds with her freshly made dough. The thin-crust pizzas are about 10-12 inches in diameter and serve about two people, Gross says. The pies are fully baked, too, but easily reheat in a low-temperature oven without drying out.
As for toppings, there are no set combinations. Hutter pretty much decides each Saturday what pizzas she’ll make. She may use duck salami or sopressata or roasted red peppers. She may not even use a traditional mozzarella either. The former sous chef at Black Market Bistro may decide to incorporate some selections from Cork Market’s cheese counter instead.
The pizzas are whatever “she feels like making,” Gross says about her chef. “It’s totally her brainstorm that day.”
But you may want to get to the market early. You have in-house competition for those pies. “It’s hard for us not to eat them on Saturday,” Gross says.