What goes into our favorite breakfast pie, courtesy of the mobile wood-fired-pizza business Red Zebra? A whole lot of local ingredients culled from fellow vendors at Dupont Circle’s FreshFarm Market (20th St. and Massachusetts Ave., NW), where you’ll find the oven parked on Sundays.
—Lightly charred sweet potatoes from Tree and Leaf Farm in Virginia add subtle sweetness.
—The secret to runny yolks? Organic eggs from Farm at Sunnyside are slow-cooked in a sous-vide machine, then cracked atop the pies to order.
—“I could say it’s Neapolitan style, but I don’t really care about that,” says co-owner Susan Painter of the crust. Its dough ferments for 36 hours.
—The only topping you won’t find at a nearby stall: smoky Benton’s bacon from Tennessee. Vegetarians can ask for “bacon” made with Virginia shiitakes.
—White cheddar from Pennsylvania’s Keswick Creamery provides the melty finish.
Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.
