Choosing pizza toppings is a lot like being married: if there is an irreconcilable disagreement, both parties take half. Grab a piece of the pie with today’s Groupon: for $9, you get $20 worth of bake-at-home pizza and more at 'Zaw. Choose from the following locations: South Lake Union, Queen Anne, Wedgwood, Capitol Hill, or Ballard.
Featured in the Ballard News-Tribune and Seattle Dining!, 'Zaw transforms the tradition of bake-at-home pizzas by packing seasonal, local, and organic ingredients into the careful construction of each pie on the menu. Like an indoor plant, each pizza needs to spend about 10 minutes in the oven to reach its most natural, golden-brown state. Prosciutto, cherry tomatoes, and fresh basil snuggle with parmesan and mozzarella on the Arugula Patch pizza, which enjoys a sprinkle of fresh arugula after its session in the oven ($14 medium, $17.75 large). The My Big Fat Greek pizza places free-range chicken, spinach, zesty sun-dried tomatoes, and authentic kalamata olives on a pedestal of housemade pesto, feta, and mozzarella cheeses ($14 medium, $17.75 large). Toppings can come atop a traditional white crust, whole-wheat crust, gluten-free crust ($3 extra for medium, $4 large), or directly adhered to a favorite tabletop.
As of 10/12/11, the Ballard location has moved to Wallingford.
Zaw Artisan Bake at Home Pizza
There was once a pair of friends who shared the same name. These friends—the Gregs—also shared the belief that even casual food should be fresh. So they put their heads together to found Zaw Artisan Pizza, where seasonal, organic, and locally sourced ingredients top carefully crafted take-and-bake pies. Diners can watch over the counter as pizza artistes decorate white, whole wheat, or gluten-free crusts with toppings such as free-range chicken breast, hearty spinach, and fresh artisan cheeses. Each pie leaves the shop unfrozen—as evidenced by the lack of freezers in all six stores—to be baked to a golden crisp inside the customer's oven or backyard iron forge. To further their commitment to quality, the Gregs strive to source local ingredients from neighborhood farmers' markets whenever possible, and craft each batch of dough with Bob's Red Mill flours.