DEBBIE ELLIOTT, host:
Pineapple maybe. Barbecue? Okay. But honey with your pizza?
It's actually a tradition in Colorado, where for decades skiers have been making the après ski trek to Beau Jo's pizza parlor in Idaho Springs. Beau Jo's owner, Chip Bair, joins us from his pizza parlor now.
So pizza with honey, where did this come from?
Mr. CHIP BAIR (Owner, Beau Jo's Pizza): Oh, I guess that's a pretty long story. I started when I first started the business in the '73. We did kind of a unique thing. We call it Colorado-style mountain pies. And the crust itself isn't real thick but we roll the edges, which creates our unique ingredient restraint system.
ELLIOTT: Now why do you need an ingredient restraint system?
Mr. BAIR: Oh, because here in the mountains we have to take of the mountain-man type of appetite. So we pile lots and lots of stuff on and the only way to keep the stuff on the pizza without having it slide off into the oven and so forth is to build that ingredient restraint system, which also creates then a really nice roll on the edge of the pizza. And when people are done, they pour the honey on the edge of the crust and then they have a really nice built-in dessert for their pizza.
ELLIOTT: Now this is something I've never seen in any pizza parlor I've been in. Honey on the table.
Mr. BAIR: It's unique as far as I know of.
ELLIOTT: How much honey do you go through here?
Mr. BAIR: We go through over 16 tons a year.
ELLIOTT: That's a lot of honey.
Mr. BAIR: It keeps our honeybees real busy. A honeybee, I'm told, will - in its lifetime produces about a teaspoon or half a teaspoon of honey. So we keep those honeybees real busy.
ELLIOTT: So the next time I'm in Colorado and I stop in, tell me what I should order.
Mr. BAIR: Well, it depends on what you like. We have ten different sauces, about ten different cheeses, 35 different ingredients. A Colorado statistician a number of years ago figured that we could feed everybody on the planet for a week without ever making the same pizza twice.
ELLIOTT: Beau Jo's owner Chip Bair in Idaho Springs, Colorado. Thanks for talking with us.
Mr. BAIR: Oh, thank you very much.
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