PULLMAN -- I have an Anatone farmer friend who knows a thing or two about good food and quality wheat who told me a visit to Porch Light Pizza in Pullman was a must.
Perusing the Washington Grain Commission reports one day, my friend read that the Pullman pizzeria is the first to use a new type of wheat for its crust, a primitive type of durum bred to be soft that was patented in 2013. Not only that, it was grown locally by Harvest Ridge Organics in Lewiston. He jumped in his truck and headed to Pullman
to check it out. He assured me it was worth the trip.
Pizzas at Porch Light are plate-sized, fast and cost $7.42 (or $4 for the kid’s version). I asked the guy at the counter which of the seven pizzas on the menu was the most popular and he named two. Customers order the Popeye: spinach, garlic, hand-cut pepperoni, red sauce and a balsamic reduction topped with Parmesan and mozzarella. Employees order the Silk: peanut sauce, grilled chicken, onion and cilantro with a cheese blend.
Trusting the employees I went with the Silk and was not disappointed, from the mustardy peanut sauce that wasn’t too sweet to the thin, light and crispy leopard-spotted crust.
You can build your own four-topping pizza or choose from house specials that range from traditional pies like the Margherita to more unusual twists like The Ben, with artichoke hearts, pepperoni, mushroom, fresh basil and red sauce; or the Bellissimo, with buffalo sauce, chicken, blue cheese, green onions and blue cheese dressing. If you need more roughage there are salads ($3 to $6.50), with the option to add a fast-fired pizza crust for $1.50, which I’d recommend. I’m no flour connoisseur but I’ve eaten my fair share of pizzas and this ranks near the top.
Porch Light Pizza, 200 N.E. Kamiakan St., Pullman, (509) 334-7437
