At Tin Plate in Breckenridge, Colo., chef Megan McKeary uses a sourdough crust that includes Turkey Red wheat from Moxie, a flour mill in Boulder, Colo., along with olive oil that she says gives the crust a nice color. This particular pizza was conceived of by owner James Harris. It starts with fatty ground beef from Eagle Rock Ranch near Fairplay, Colo., that is cooked with mirepoix and tomato and then puréed with an immersion blender. That’s the sauce for the pizza, which is topped by house-made mozzarella, baked and finished with parsley, Parmesan cheese and black pepper.
Price: $18