Fire & Slice Mobile Wood Fire Pizza 

Pizza for breakfast? Sure!

click to enlarge photo_1_.jpg

You may have noticed Fire & Slice Mobile Wood Fire Pizza before. A traveling pizzeria is hard to miss. Fire & Slice uses top-notch ingredients, often sourced from local farmers markets, to make delectable personal sized pizzas, and is one of the most popular food trucks around.

Farmers markets are a regular stop for Fire & Slice. And I'm always ready to get my breakfast pizza fix on Sunday mornings at the Wasatch Front Farmers Market at Wheeler Farm.

I'm a strong proponent of leftover pizza for breakfast, so imagine my delight when I discovered a pizza made with breakfast foods. Fire & Slice's breakfast pizza is one of the most unique finds at the market. They apply egg to the pizza with a condiment bottle; the finished product is a layer of light scrambled egg mingled with cheese and a mild Alfredo sauce atop a delicate crust. The crust is to die for—thin and crisp, but substantial. Fresh mozzarella and imported Parmigiano-Reggiano top the pizza. Neither gloppy nor overly cheesy, it is breakfast-pizza perfection. And each personal-size pizza takes about 90 seconds to cook in the oven.

There are plenty of vendors at the market selling coffee and other drinks to pair with your pie. Then, find a nice spot to enjoy breakfast, and relish a leisurely weekend morning at the market.

You can also find traditional pizzas at Fire & Slice, like the delicious Margherita, topped with crushed San Marzano tomatoes, fresh mozzarella, basil and Parmigiano-Reggiano. For an extra $2, upgrade your experience by adding Mozzarella di Bufalo. There are also several dessert pizzas that are sure to satisfy a sweet tooth.

If you can't make it to the market, you can keep up with Fire & Slice on Facebook.

Editor's note: This article has been updated from what ran in our July 31, 2014, issue. The printed piece named an incorrect mobile pizza truck.

Pin It
Favorite

More by Amanda Rock

Latest in Second Helping

Comments

Subscribe to this thread:

Add a comment

© 2016 Salt Lake City Weekly

Website powered by Foundation