You can have your pizza and eat your veggies too.
Drowning broccoli in cheese has been a parenting trick for ages, but it works so well that adults still happily indulge.
The Papas con Queso pizza at Renee’s Organic Oven employs the timeless flavor combination of broccoli and a trio of cheeses with the addition of organic potatoes, Sonoran cream, house-roasted green chiles, and chives.
Cheddar provides sharpness, mozzarella adds gooeyness, and parmesan adds savory depth. Potatoes and Sonoran cream create a scalloped potatoes flavor-nostalgia with a southwestern flavor profile complemented by the green chiles. However, be aware that the Sonoran cream sauce is Renee’s makes that isn’t gluten-free.
Co-owner Renee Kreager shared a little secret for enjoying the leftover pizza — add a fried egg on top.
The runny egg yolk adds another dimension of richness that the crust happily soaks up. And admit it, pizza for breakfast is a treat.
Renee’s also offers a wide range of adventurous pizzas such as the Thai Curry Pizza. Additionally, they added the Pivot Pizza and Pivot Salad to their menu as a way to highlight whatever they receive in season from Pivot Produce.
Renee’s Organic Oven is located at 7065 E. Tanque Verde Rd. and can be reached at (520) 886-0484. For more information, visit reneesorganicoven.com.
Jackie Tran is a Tucson-based food writer, photographer, culinary educator, and owner-chef of the food truck Tran’s Fats. Although he is best known locally for his work for Tucson Foodie, his work has also appeared in publications such as Bon...