Sunday, November 25, 2012

2012 Finale Menu!

Za-da! Here it is the final menu for the year:

The Classic   ($12)
Tomato sauce, Pork Sausage & Mozzarella

For Whom the Bell Tolls   ($10)
Ricotta Cream Sauce, Mozzarella, Black Radish,  Bell Pepper & Crimini Mushroom

Sweet 'n' Saur Blue   ($10)
Squash Sauce, Saurkraut, Golden Delicious Apple, Riccotta & Blue Cheese

It's been so much fun to be back, serving up pizzas and see so many friendly faces. I'm excited to say O.A.E.O.P. is looking forward to a new chapter in the Spring. We are very hopeful that we will become a real bon-a-fied Mobile Food Vendor and be able to serve are pizzas publicly. But don't worry we still have plans to keep the pizza speak-easy alive, with a whole new location and lots more...

It's been great, see ya' next year!


P.S. Our little Brother Tamale D's will be serving delicious Tamales (Vegan option available) at the Organ Haus next weekend. Check this link out for details.

Sunday, November 18, 2012

Menu & Update November 18, 2012

We had an amazing night last week! Thank you to all who came out. It was great to see so many new faces and so many familiar friends. Lots of fun was had around the bonfire, thanks to all who participated in the construction of some flaming sculptures.
Playing with fire encouraged. photo: mysterese
Last week was probably the busiest night we have experienced. We appreciate everyone's support and patience. We have added some extra help and more dough this week to keep things moving quickly.

And now to the important stuff...

This weeks menu:

Pork 'n' Greens
Ricotta Cream Sauce with Oregano, Mozzarella, Thin Sliced Pastures of Plenty Ham and Spinach.

Ring My Bell
Ricotta Cream Sauce with Oregano, Bell Peppers, Fennel and Crimini Mushrooms.

Sweet 'n' Saur Blue
Squash Sauce, Saurkraut, Golden Delicious Apple, Ricotta and Blue Cheese.


Golden Flask will have an array of delicious beverages for you to enjoy.

The Za must flow.

Friday, November 9, 2012

Pizza & Drinks Menu - November 11th, 2012

Hi There!
Below you will find this weeks list of pies. We are super excited about all of them, some familiar faves and some new recipes. Hope you get a chance to try them all, just swap a slice with your neighbor!
And check out the selection from Golden Flask. Like wow!

See ya at the party...

O. A. E. O. P.

Sausage 'n' Shroom    ($12)
Fresh Yellow Tomato Sauce, Pork Sausage w/ Fennel, Crimini, Shitake, Oregano, Mozzarella.

Brussels 'n' Cream     ($10)
Onion Ricotta Cream Sauce, Pastures a Plenty Bacon, Brussel Sprouts, Oregano.

Sweet 'n' Sour             ($10)
Sage Butternut Squash Sauce, Saurkraut, Primegold Apple, Brown Sugar, Ricotta.

All Pizzas are available Vegan and/or Gluten Free.

For Vegan option meats are replaced with tempeh and cheese is replace with cashew cheese. Also there is version of the Onion Ricotta Cream Sauce.
Gluten Free Crusts have been made separately from regular dough.

G O L D E N   F L A S K

Hot Drinks

Ginger Lemon Hot Toddy -- $3
ginger tea, sweetened with honey and spiked with your choice of bourbon whiskey or ancho-chile-infused vodka.

Gl├╝hwein -- $3
warmed red wine, steeped with spices and citrus, fortified with a splash of brandy.


Dreamer -- $4
bourbon whiskey, pastis (anise liqueur), lemon juice, peychaud's bitters

Blackstrap Sour -- $3
bourbon whiskey, apple cider vinegar, blackstrap molasses

Sage Rush -- $3
gin, sage-rosemary tea, sweet vermouth

Earl Strayed -- $3
gin infused with earl grey tea, lemon juice, honey, soda

El Dorado -- $4
tequila, homemade orange cardamom liqueur, lemon juice, honey


weekly selection of home-brews and local beers -- $2


Hot Ginger Lemon Tea -- $1

Sage-Honey Soda -- $1

Blackstrap Soda -- $1

Wednesday, November 7, 2012

Sunday, Nov. 11th, O.A.E.O.P. & Golden Flask

Hey there Pizza Peeps,

So this Sunday we are back in action. There will be an excellent menu of delicious Local & Organic Pizza Pies for you to choose from as usual.
Golden Flask
Fermented, Infused & Spirited Drinks - Anywhere.

Golden Flask will be providing you with all your beverage needs. Seasonal cocktails, Homebrews and all sorts of other concoctions. There will be a menu of both boozey and non-boozey beverages to choose from.

If you haven't already join our facebook event to get updates and other info:

Also like us on facebook to get reminders and updates about upcoming events: 

Sunday, November 4, 2012

Heads Up!

Hi Everybody out there in Pizza Land!

O.A.E.O.P. will be back on one week from today, Sunday, Nov. 11th, 2012.

We will have a very exciting addition: a new bar by Golden Flask (Jonathan Kaiser)!
The bar will feature some very special cocktails prepared especially to warm you up this Fall!

As Always we will feature a menu of seasonal pizzas prepared with local & organic ingredients. Squash sauc

e anyone?

We will also have guest DJ Cheetos Girlz (Chris Hontos) spinnin' somethin to get you movin!

Bonfire, Heated tent and plenty of space inside!

Details will be posted ASAP.


Wednesday, October 24, 2012

Back Again...

We're back. Back from the other places we have been. We are ready to make some pizzas for you. Here is a little slide show for you, a few things we saw on are way around the country and back:
Sparkling at the last O.A.E.O.P. in 2011

Then we headed out to NY and met this guy on the way.

After NY we headed south to NOLA.

We left NOLA and started biking from Tucson, AZ heading to San Fransisco.

Stopped on the way and enjoyed exciting LA.

Arrived in Oakland and found out we had common ideas with the locals.

Then we headed off to a sweet lil' farm in New Auburn, WI.

Spent our time hangin' with all sorts of animals out in the pasture.

Nothing beats cooking on a farm. Nothing.

Then we started building a new, bigger oven. Much bigger.

Plenty of time to enjoy some foraging near the creek.

Plenty of rocks to build the foundation. Six feet in diameter.

The hearth is set. The oven will be Fifty inches across the interior.

The dome begins with the help of some skilled craftsmen.

First layer of cob in place, and with the door form starting the second.

Digging out the form we removed Five wheel barrels of sand.

The first fire is lit.