It’s hard, though, to say no to pizza specials, especially when their origins spring from the farmers market. On this evening, the farmers market pie ($13) is topped with a barely wilted blend of baby kale, mustard greens, caramelized onions, goat cheese, and white sauce; a mushroom pie ($15) overflows with cremini, porcini, and hen of the woods. Lagergren makes an able crust—thin and with a pronounced crackle—and I would go back to try other pies based on the crust alone. That said, each pizza felt like a bit too much of a good thing. The mushroom had all the intense, earthy wildness inherent in woodsy mushrooms, but I missed something, a pronounced bite or a little contrast that I might have found if red sauce were used instead of white. And while I adore the flavor of the bitter greens in the farmers market pie, as one diner put it, the texture felt a little like dining on your lawn. The parent at our table confirmed that the children’s cheese pizza ($5) was a perfectly acceptable blend of garlicky red sauce and cheese, as it should be.