The margherita pizza is about as simple as a pizza can get. It is crust, crushed tomatoes, buffalo mozzarella (we also serve one with just regular fresh mozzarella) and fresh basil.
Here's the upskirt. We cook everything in a wood fired brick oven, which means that there are definitely char spots and tons of bubbles, which just make the pizza more delicious.
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This is the sausage and mushroom pizza. The little red flecks are roasted red peppers.
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My favorite pizza so far is the potato and goat cheese pizza. I think the secret (not so much of a secret since you can taste it through the whole thing) is the rosemary on the potatoes.
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This, while being a gorgeous pizza was my least favorite (which isn't saying much since it was still delicious). It's the "Noble" which contains pork belly, dates, goat cheese, and arugula. I just found it to be lacking the moisture that I need in order to feel satisfied with a pizza.
1 comment:
Congrats on the new job! And on taking a vacation (much-needed, I bet)! Can't wait to read more about your transition from corporate pizza to indie pizzeria. Woo!
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