FOCACCIA PIZZA MENU

Pappardelle, bolognese, marinara, mozzarella, goat cheese, ricotta.

Pappardelle Lasagna

Specialty

Lobster Mac & Cheese

Bolognese

Short pasta, harissa, merguez sausage, san marzano tomato, mushroom, goat cheese, garlic.

Orecchiette Merguez

Vodka Sauce

Merguez Sausage

Shrimp, gnocchi, chicken stock, sundried tomato pesto.

Shrimp Gnocchi

Long pasta, garlic fines, pecorino romano, bourbon barrel pepper, parmigiano reggiano.

Bucatini Cacio E Pepe

Meatballs

Sausage & Jalapeno

Calabrian Chili Pepper

Pepperoni

Pancetta

Olives

Spaghetti, pancetta, egg, bourbon barrel pepper.

Spaghetti Carbonara

Herb Chicken

Roasted Red Pepper

Pasta to Go

Shrimp

Jalapeno

Caramelized Onion

Sundried Tomato Pesto

In a large bowl, combine warm water, sugar, and yeast. Let it sit for 5 minutes until frothy. Add olive oil, salt, and flour gradually, mixing until a soft dough forms.

Make the Dough

Turn the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic.

Knead the Dough

Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm area for about 1 hour until doubled in size.

First Rise

Preheat the oven to 425°F (220°C). Punch down the risen dough and transfer it to a greased baking sheet. Stretch the dough to fit the sheet and create dimples with your fingers.

Prepare the Focaccia Base

Spread tomato sauce over the dough, sprinkle mozzarella cheese, and add your choice of toppings like pepperoni, bell peppers, olives, and Italian seasoning.

Add Toppings

Bake in the preheated oven for about 20-25 minutes until the crust is golden and the cheese is bubbly.

Bake

Remove from the oven, sprinkle fresh basil on top, slice, and serve hot.

Garnish and Serve

all-purpose flour

warm water

active dry yeast

olive oil

salt

sugar

In a large skillet, heat olive oil over medium heat. Add diced onion and sauté until translucent. Stir in minced garlic and cook for an additional minute. Add ground beef and ground pork, cooking until browned. Drain excess fat. Stir in marinara sauce, oregano, salt, and pepper. Let simmer for about 20 minutes.

Prepare the Bolognese Sauce

While the sauce is simmering, cook the pappardelle pasta according to package instructions until al dente. Drain and set aside.

Cook the Pappardelle

Preheat the oven to 375°F (190°C). In a large baking dish, spread a layer of the bolognese sauce at the bottom. Place a layer of pappardelle on top, followed by dollops of ricotta cheese, some mozzarella, and goat cheese. Repeat the layers until all ingredients are used, finishing with mozzarella cheese on top.

Assemble the Lasagna

Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.

Remove from the oven and let cool for 10 minutes. Garnish with fresh basil before slicing and serving.

Pappardelle pasta

Ground beef

Ground pork

Marinara sauce

Mozzarella cheese, shredded

Goat cheese, crumbled

Ricotta cheese

Onion, diced

Garlic, minced

Olive oil

Dried oregano

Salt

Black pepper

Fresh basil, chopped

In a large bowl, combine warm water, yeast, and sugar. Let it sit for about 5 minutes until frothy. Add olive oil, salt, and flour gradually, mixing until a dough forms.

Make the Pizza Dough

Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic. Place the dough in a greased bowl, cover, and let it rise in a warm place for about 1 hour, or until doubled in size.

Preheat your oven to 475°F (245°C) during the last 20 minutes of the dough rising.

Preheat the Oven

Once the dough has risen, punch it down and roll it out on a floured surface to your desired thickness. Transfer to a pizza stone or baking sheet.

Shape the Pizza

Spread the tomato sauce evenly over the dough. Sprinkle mozzarella cheese, followed by pepperoni, bell peppers, red onion, and olives. Finish with a sprinkle of oregano.

Bake in the preheated oven for 12-15 minutes, or until the crust is golden and the cheese is bubbly.

Bake the Pizza

Remove the pizza from the oven, let it cool for a few minutes, slice, and enjoy!

Serve

All-purpose flour

Warm water

Active dry yeast

Sugar

In a large pot, bring salted water to a boil. Add the cavatappi pasta and cook according to package instructions until al dente. Drain and set aside.

Cook the Pasta

In a saucepan over medium heat, melt the butter. Once melted, add the flour and whisk for about 2 minutes until combined and lightly golden. Slowly whisk in the milk, ensuring there are no lumps. Continue to whisk until the mixture thickens, about 5-7 minutes.

Make the Cheese Sauce

Remove the saucepan from heat and stir in cheddar, Gruyère, Monterey Jack, and Parmesan cheeses until melted and smooth. Season with salt, black pepper, and paprika.

Add the Cheese

In a large mixing bowl, combine the cooked cavatappi pasta with the lobster meat. Pour the cheese sauce over the pasta and lobster, stirring until everything is evenly coated.

Combine Pasta and Lobster

Preheat the oven to 350°F (175°C). Transfer the lobster mac and cheese mixture to a greased baking dish. Top with breadcrumbs. Bake for 20-25 minutes until bubbly and golden on top.

Bake the Dish

Remove from the oven and let it cool for a few minutes before serving. Enjoy your delicious lobster mac & cheese!

Cavatappi pasta

Lobster meat, cooked and chopped

Cheddar cheese, shredded

Gruyère cheese, shredded

Monterey Jack cheese, shredded

Parmesan cheese, grated

Milk

Butter

Paprika

Breadcrumbs (for topping)

In a large saucepan, heat the olive oil over medium heat. Add the diced pancetta or bacon and cook until crispy. Then add the chopped onion, carrot, and celery. Sauté until soft, about 5-7 minutes.

Prepare the Base

Stir in the minced garlic and cook for another minute. Then add the ground beef, breaking it apart with a spoon, and cook until browned all over.

Add Garlic and Beef

Pour in the red wine and let it simmer for a few minutes. Then add the crushed tomatoes and tomato paste, stirring well to combine.

Incorporate Tomatoes and Wine

Add the dried oregano, salt, and black pepper. Reduce the heat to low and let the sauce simmer gently for about 30 minutes, stirring occasionally.

Season the Sauce

Stir in the milk and let it simmer for an additional 10 minutes. Adjust seasoning if necessary.

Finish with Milk

Serve the Bolognese sauce over your favorite pasta and garnish with fresh basil.

Pancetta or bacon, diced

Onion, finely chopped

Carrot, finely chopped

Celery stalk, finely chopped

Canned tomatoes, crushed

Tomato paste

Red wine

Fresh basil, chopped (for garnish)

In a large pot of boiling salted water, cook the orecchiette pasta according to package instructions until al dente. Drain and set aside.

Cook the Orecchiette

In a large skillet, heat olive oil over medium heat. Add the merguez sausage and cook until browned and cooked through, breaking it up with a spoon as it cooks.

Prepare the Merguez

Add minced garlic and sliced mushrooms to the skillet. Sauté for about 3-4 minutes until the mushrooms are tender.

Sauté the Vegetables

Stir in the crushed San Marzano tomatoes and harissa paste. Season with salt and black pepper. Let simmer for 5 minutes.

Add Tomatoes and Harissa

Add the cooked orecchiette to the skillet and toss until well combined with the sauce. Adjust seasoning if needed.

Combine with Pasta

Serve hot, topped with crumbled goat cheese and garnished with fresh parsley.

Orecchiette pasta

Merguez sausage

San Marzano tomatoes, crushed

Mushrooms, sliced

Harissa paste

Fresh parsley, chopped (for garnish)

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and crushed red pepper flakes, sautéing for about 1 minute until fragrant.

Sauté the Aromatics

Carefully pour in the vodka and let it simmer for about 2-3 minutes to reduce slightly.

Add Vodka

Add the canned whole tomatoes (with juice) to the skillet. Use a wooden spoon to break up the tomatoes. Simmer for about 10-15 minutes, stirring occasionally.

Incorporate Tomatoes

Stir in the heavy cream and grated Parmesan cheese. Mix well and let the sauce simmer for another 5-10 minutes until creamy and slightly thickened.

Add Cream and Cheese

Season with salt and black pepper to taste. Stir in the chopped fresh basil just before serving.

Olive Oil

Crushed Red Pepper Flakes

Vodka

Canned Whole Tomatoes

Heavy Cream

Parmesan Cheese, grated

Black Pepper

Fresh Basil, chopped

Soak the natural hog casings in cold water for at least 30 minutes before use.

Prepare the Casings

In a large bowl, combine the ground lamb, ground beef (if using), minced garlic, paprika, cumin, coriander, cayenne pepper, salt, black pepper, and chopped parsley. Mix thoroughly until well combined.

Mix the Meat and Spices

Rinse the soaked hog casings under cold water. Using a sausage stuffer, carefully stuff the mixture into the casings, being careful not to overfill. Twist sausages into desired lengths and tie off the ends.

Stuff the Casings

Place the stuffed sausages on a baking sheet and refrigerate for at least 1 hour before cooking.

Chill the Sausages

Grill or pan-fry the sausages over medium heat until browned and cooked through, about 10-15 minutes.

Cook the Sausages

Ground lamb

Ground beef (optional)

Garlic cloves, minced

Ground cumin

Ground coriander

Cayenne pepper

Black pepper, freshly ground

Fresh parsley, chopped

Natural hog casings

In a large pot of salted boiling water, cook the gnocchi according to package instructions until they float to the surface. Drain and set aside.

Prepare the Gnocchi

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the shrimp and cook until they turn pink, about 3-4 minutes.

Cook the Shrimp

Pour in the chicken stock and sundried tomato pesto into the skillet with the shrimp. Stir well to combine and bring to a simmer.

Combine Ingredients

Add the cooked gnocchi to the skillet and toss gently to coat them with the sauce. Cook for an additional 2-3 minutes until heated through.

Add Gnocchi

Stir in the grated Parmesan cheese and fresh basil. Season with salt and black pepper to taste. Remove from heat and serve immediately.

Finish the Dish

Shrimp, peeled and deveined

Gnocchi

Chicken stock

Sundried tomato pesto

In a large pot, bring salted water to a boil. Cook the bucatini according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.

Prepare the Pasta

In a large skillet over medium heat, add olive oil and minced garlic. Sauté until fragrant but not browned, about 1-2 minutes.

Sauté Garlic

Add the drained bucatini to the skillet with garlic. Toss to coat the pasta in the oil and garlic mixture.

Combine Pasta and Sauce

Gradually add the grated Pecorino Romano and Parmigiano Reggiano while tossing the pasta. Add reserved pasta water a little at a time until a creamy sauce forms. Stir in the freshly cracked bourbon barrel pepper and salt to taste.

Focaccia Pizza Menu