Leah Scurto isn’t afraid to think outside the pizza box when it comes to toppings for her award-winning pies — asparagus, sunchokes, pineapple, orange zest — but there’s one thing the PizzaLeah owner refuses to use: Green peppers.
“They just take over everything,” she said, wrinkling her nose.
Ingredients are integral to Scurto. In 2024, she received Slow Food Sonoma County’s Snail of Approval for her dedication to sourcing sustainable, ethical ingredients from local farms and food producers like SingleThread Farms, Journeyman Meats and Point Reyes Farmstead Cheese Co.
More than just a neighborhood pizzeria, PizzaLeah has become a destination for devotees of New York, Detroit and “grandma style” pies made by Sonoma County’s world-renowned pizzaiola…