Wisconsin Chefs Reimagine Pizza for National Pizza Month

In Waterloo, the Crave Brothers have invited regional chefs to develop original recipes that highlight their artisanal products. The initiative moves beyond standard toppings, forcing a creative pivot in how local dairy can serve as the foundation for complex flavor profiles.

Chef Dana Spandet of Flour Girl and Flame in Milwaukee is offering "Crave the Flame," a seasonal pie featuring roasted delicata squash, nduja, and chili honey Mascarpone. In Madison, Evan Dannells at Lola's Hi/Lo Lounge focuses on texture with "The Burrata Pie," which uses a Calabrian cream sauce topped with fresh burrata. Meanwhile, Marlee Crave of Fiddlehead Kitchen in St. Croix Falls is blurring culinary lines with "The Pizza Burger," a dish that utilizes fried mozzarella medallions and tomato-butter sauce to mimic the experience of a burger in a pizza format. These limited-time offerings are available throughout October, highlighting the farm’s commitment to sustainable, locally-sourced production.