Carrie Scozzaro
A pizza with butternut squash, roasted red peppers, mozzarella, pickled onion and chimichurri from new Roots Wood Fire in Coeur d'Alene.
Roots Wood Fire
The focus is on fresh at Roots, which employs a 34-year-old sourdough started for their pizza dough and tomato sauce simmered for six hours. Local ingredients go on top of Roots' pizzas and into their salads, too.
Map
Nearby
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0.27 miles
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0.34 miles
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0.35 miles
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0.37 miles
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University of Idaho Coeur d'Alene
0.41 miles
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Coeur d'Alene Chamber of Commerce
0.41 miles
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