Will the mobile-pizza madness never end? Well, I certainly hope it doesn’t—at least until we can reliably find great Neapolitan pizza everywhere we happen to be.
Lately, this doesn’t seem outlandish. (You’ll remember TJ’s Woodfire Pizza, whom I’ve written about a few times in the blog, and in June’s print mag.) Ongoing farmers-market research, an already pleasant task, got even better the recent Saturday I happened across Olive Wood Pizza’s mobile wood-burning rig at Huntington Beach Peter’s Landing market. Actually, my husband, who is the real pizzaphile in our family, espied the domed oven while we were still on PCH. “Is that a pizza oven?” he said, sort of rhetorically, because we both knew it was, and also, that it was lunchtime.
It was Olive Wood’s first day at the market—and just in time for us. We placed our standard first order: Margherita, extra char ($9). Verdict: Excellently good!
Chef Ian Vincent has classic culinary training—indeed, he graduated with honors from New York’s Culinary Institute of America, and has a high-pressure job as corporate chef for a large company. But, he also studied Italian language and literature in Siena. In his heart, and on Saturdays at Peter’s Landing, he’s a pizzaiolo. His wife, Heather Marie, works alongside. The couple, who also own Bespoke Catering, plan to transition to full-time pizza.
Seems I’m not the only one who fully supports that idea. Heather says that after just weeks working the market they have a number of regulars, including a customer who stops by weekly for two pies. Their best-selling topping is bacon, blue cheese, and caramelized onion (which I am SO getting my next visit, $9), but then the breakfast pizza sounds great, too: sausage, scrambled eggs, potatoes, mozz, and chipotle aioli ($9.50).
For now, Olive Wood Pizza can be found exclusively at the Saturday Peter’s Landing farmers market. Tomorrow, who knows? This is pizza that’s going places—literally.
Peter’s Landing, 9 a.m. to 2 p.m. Saturdays, 16400 Pacific Coast Hwy., Huntington Beach.