Tomato sauce, mozzarella cheese & spicy italian salami

CALABRESE

Tomato sauce, mozzarella cheese, artichoke, italian ham, anchovies & mushrooms

CAPRICCIOSA

SOUP OF THE DAY

Tomato sauce, mozzarella cheese, anchovies & oregano

NAPOLI

'nduja, burrata, cherry tomatoes, and arugula (no tomato sauce)

GABRIELE

Spicy and regular salami, arugola, ham, red onions, garlic, and mozzarella

MARCO & AURELIO

Tomato sauce, oregano, garlic (no cheese)

MARINARA

MARGHERITA

Baked sea salt mussels topped with herb and garlic infusion

SAUTEED COZZE

FRITTO MISTO

Sautéed manila clams with fresh tomato, garlic, and white. served with crostini bread

TERRINA DI VONGOLE

Deep fried flat bread with burrata, prosciutto, and arugola

PIZZA FRITTA

INSALATA ITALIANA

Tuscan white beans in a light tomatoes sauce with a sage infusion, served with flat bread

FAGIOLI ALL'UCCELLETTO

Layered grilled zucchini, eggplants and tomatoes served with homemade pesto and sundried tomato spread

CAPRESE VEGETALE

Mozzarella cheese, fresh tomatoes, onions and basil

CAPRESE

Slices of bresaola (cured beef) with arugola and shaved parmigiano cheese and lemon and capers

CARPACCIO PIZZERIA

Fried rice balls stuffed with mozzarella cheese and served with insalata mista, marinated artichokes and cherry tomato

ARANCINI TOMATO & MOZZARELLA

Fried zucchine flowers stuffed with mozzarella cheese, served over a bed of lettuce and anchovies tartar

FIORI DI ZUCCHINE

Flat bread with potatoes, rosemary and garlic

FOCACCIA RUSTICA

Flat bread with marinated artichoke, brie cheese and arugula

FOCACCIA LA PIZZERIA

Flat bread with mortadella, mozzarella and fresh tomatoes

FOCACCIA ROMANA

Flat bread with oregano and rosemary, served with prosciutto, mozzarella and seasoned cherry tomato

FOCACCIA DEL CONTADINO

FOCACCIA

In a small bowl, combine warm water (about 105–110°F / 40–43°C) with sugar and yeast. Stir and let sit 5–10 minutes until foamy.

Activate yeast

In a large bowl, combine flour and salt. Add activated yeast mixture and 1 tablespoon olive oil. Stir until a shaggy dough forms.

Make dough

Turn dough onto a lightly floured surface and knead 8–10 minutes until smooth and elastic. If using a stand mixer, knead 5–7 minutes with the dough hook.

Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 1–1.5 hours. Punch down and divide to make one 12–14 inch pizza (or two smaller pizzas). Let rest 10 minutes before shaping.

Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add minced garlic and sauté 30–45 seconds until fragrant, but not browned.

Add crushed tomatoes, dried oregano, dried basil, salt, pepper, and optional 1/2 teaspoon sugar. Stir to combine.

Bring to a gentle simmer, lower heat and cook 10–15 minutes to slightly thicken and concentrate flavors. Taste and adjust seasoning. Remove from heat and let cool slightly.

Preheat oven to 500°F (260°C). If using a pizza stone, place it in the oven while preheating for at least 30 minutes. If using a baking sheet, lightly oil or dust with cornmeal.

On a lightly floured surface, stretch or roll the dough into a 12–14 inch round (or desired size). Transfer to a pizza peel dusted with semolina/cornmeal or to the prepared baking sheet.

Spread 3/4 to 1 cup of the prepared tomato sauce evenly over the dough, leaving a 1/2-inch border for the crust.

Tear or slice the mozzarella and distribute evenly over the sauce. Sprinkle the grated Parmesan, if using.

Arrange the thinly sliced spicy Italian salami over the cheese in an even layer. If you prefer the salami crispier, place slices directly on top; for milder rendering, tuck some under the cheese.

Drizzle about 1 tablespoon olive oil over the top and, if desired, sprinkle 1/2 teaspoon red pepper flakes for extra heat.

Bake on the preheated stone or baking sheet for 8–12 minutes, until the crust is golden and cheese is bubbly and slightly browned in spots. Baking time will vary by oven temperature and thickness of the crust.

Remove pizza from oven. Let rest 2–3 minutes, then scatter fresh basil leaves over the top. Slice and serve hot.

all-purpose flour

warm water

active dry yeast

olive oil

salt

sugar

canned crushed tomatoes

garlic

extra-virgin olive oil

dried oregano

dried basil

black pepper

sugar (optional, to taste)

fresh mozzarella (or low-moisture shredded)

spicy Italian salami (thinly sliced)

grated Parmesan (optional)

red pepper flakes (optional, to taste)

fresh basil leaves (for finishing)

olive oil (for drizzling)

Combine warm water (about 105–115°F / 40–46°C), sugar and instant dry yeast in a bowl. Stir and let sit 5 minutes until foamy. In a large bowl or stand mixer fitted with a dough hook, combine flour and salt. Add the yeast mixture and 2 tablespoons olive oil. Mix until a shaggy dough forms.

Activate & mix dough

Knead by hand on a lightly floured surface or with the mixer on medium-low for 8–10 minutes until the dough is smooth, elastic, and slightly tacky. Add small extra flour if excessively sticky (1 tablespoon at a time).

Knead

Lightly oil a clean bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled in size, about 1 to 1¼ hours.

First rise

Punch down the dough, divide into two equal portions for two 12-inch pizzas (or keep whole for one large). Shape into balls, coat lightly with oil, cover, and rest 15–30 minutes before shaping.

Divide & rest

Mince the garlic. In a small saucepan over medium heat, warm 1 teaspoon extra-virgin olive oil. Add the garlic and cook 30 seconds until fragrant but not browned. Add crushed tomatoes, tomato paste, dried oregano, dried basil, salt, pepper and sugar. Stir and simmer gently for 8–10 minutes to thicken slightly. Taste and adjust seasoning. Remove from heat and let cool to room temperature before spreading on dough.

Preheat oven to 500°F (260°C) with a pizza stone or inverted baking sheet on the middle rack for at least 30 minutes. Drain jarred artichoke hearts and pat dry, quarter if needed. Slice mushrooms thinly. Tear or slice mozzarella into 1/4-inch pieces and pat dry to avoid excess moisture. Thinly slice or fold the Italian ham into bite-sized pieces. Drain anchovy fillets and pat lightly with paper towel.

Prepare toppings

On a lightly floured or semolina-dusted surface, press and stretch one dough ball into a 12-inch round, leaving a slightly thicker edge for a crust. Transfer to a pizza peel dusted with flour or parchment paper if using a baking sheet.

Shape dough

Assemble pizza: spread about 1/2 cup of the prepared tomato sauce evenly over the dough, leaving a 1/2–1 inch border. Distribute half (about 5 oz) of the mozzarella evenly. Arrange artichoke quarters (about 3 oz), sliced mushrooms (2 oz), and pieces of Italian ham (2 oz) evenly. Place 3 anchovy fillets spaced around the pie (or more to taste). Sprinkle 1/2 tablespoon grated Parmesan over the top. Drizzle 1/2 tablespoon extra-virgin olive oil and finish with a light dusting of cracked black pepper and red pepper flakes if desired.

Slide the pizza onto the preheated stone or baking sheet. Bake at 500°F (260°C) for 8–12 minutes, rotating halfway through if necessary, until the crust is golden and cheese is bubbling and lightly browned.

Bake

Finish & serve: remove pizza from oven. Scatter fresh basil leaves on top, drizzle remaining 1/2 tablespoon olive oil if desired, and let rest 2 minutes. Slice and serve hot. Repeat assembly and bake for the second dough ball if making two pizzas.

instant dry yeast

tomato paste

fresh mozzarella

artichoke hearts (jarred, quartered)

Italian ham (prosciutto cotto or cooked ham), thinly sliced

anchovy fillets (packed in oil), drained

mushrooms (cremini or button), sliced

grated Parmesan or Pecorino

fresh basil leaves

cracked black pepper

red pepper flakes

In a large pot, combine 6 cups stock and 1 cup water. Add the bay leaf and tomato paste; whisk the tomato paste into the liquids until evenly distributed. Keep pot over medium heat and bring to a gentle simmer.

Heat the liquids

In a medium skillet or the same pot set to medium-high, heat 2 tbs olive oil. Add the diced onion, carrot, and celery. Cook, stirring occasionally, until the onion is translucent and carrots begin to soften, about 5–7 minutes.

Sauté aromatics

Add the minced garlic and cook for 30–45 seconds until fragrant, then add the diced zucchini and potato. Cook for 2–3 minutes more, stirring, to slightly soften the vegetables.

Transfer the sautéed vegetables to the simmering broth. Stir to combine.

Add the canned diced tomatoes (including juices) and the drained beans to the pot. If using shredded chicken, add it now.

Increase heat to bring the pot to a gentle boil, then reduce to a simmer. Cook uncovered for 12–15 minutes or until potatoes are tender and flavors have melded.

Stir in 1 tsp dried oregano, 1 tsp dried thyme, 1 tsp kosher salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes (if using). Taste after 3–4 minutes and adjust salt and pepper as needed.

Remove and discard the bay leaf. Stir in 2 tbs chopped fresh parsley.

Turn off the heat and stir in 1 tbs fresh lemon juice to brighten the soup. If desired, ladle into bowls and top each serving with about 2 tbs grated Parmesan.

Serve hot in bowls as the Lunch Special 'Soup of the Day'. Store leftovers in an airtight container in the refrigerator for up to 3 days.

chicken or vegetable stock (low-sodium)

water

bay leaf

yellow onion, finely diced

carrot, diced (about 1 medium)

celery, diced (about 2 stalks)

garlic, minced

zucchini, diced

potato, peeled and small dice

canned diced tomatoes (with juices)

cannellini beans or chickpeas, drained and rinsed

cooked shredded chicken (optional)

dried thyme

kosher salt

black pepper, freshly ground

red pepper flakes (optional)

fresh parsley, chopped

fresh lemon juice

In a small bowl, stir the warm water and active dry yeast. Let sit 5–7 minutes until foamy.

Activate yeast and combine

In a large mixing bowl, combine the flour and salt. Add the yeast mixture and olive oil. Mix until a shaggy dough forms, then turn out onto a lightly floured surface and knead 6–8 minutes until smooth and elastic.

Lightly oil a bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm spot until doubled, about 1–1.5 hours. If short on time, a 30–45 minute rise will suffice for a thinner-crust pizza.

After rising, punch down the dough and divide into 1 (large) or 2 (smaller) portions depending on desired pizza size. Let rest 10 minutes, then shape each portion into a round and stretch or roll into a 12–14 inch circle on a floured surface.

Shape

In a small saucepan over medium-low heat, warm 1 tablespoon olive oil. Add the minced garlic and sauté 30 seconds until fragrant (do not brown). Add the crushed tomatoes, salt, pepper, dried oregano, and sugar (if using). Simmer gently 10–12 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning. Remove from heat and let cool slightly.

Cook sauce

For a very smooth sauce, blitz briefly in a blender or use an immersion blender to your preferred consistency. Traditionally Napoli sauce is fairly simple and slightly textured.

Blend (optional)

Place a pizza stone or inverted baking sheet on the middle rack and preheat the oven to 500°F (260°C) for at least 45 minutes. If you have a convection or pizza oven, follow manufacturer recommendations (higher temp is better for crisp crust).

Preheat oven

Transfer the stretched dough to a well-floured pizza peel or an inverted baking sheet lined with parchment. Spread 1/2 to 3/4 cup of the cooled tomato sauce evenly over the surface, leaving a 1/2-inch border for the crust. Scatter the torn or sliced fresh mozzarella evenly. Arrange the drained anchovy fillets in an even pattern across the pizza (use whole fillets or cut into pieces to taste). Sprinkle 1/4 teaspoon sea salt and 1/2 teaspoon dried oregano over the top, and drizzle with 1 tablespoon extra-virgin olive oil.

Top the pizza

Slide the pizza onto the preheated stone or baking sheet. Bake 8–12 minutes at 500°F (260°C), until the crust is golden and blistered and the cheese is melted and slightly browned in spots. Baking time will vary with oven and thickness—watch closely.

Remove pizza from the oven, let rest 1–2 minutes. If desired, add a final light drizzle of olive oil and an extra pinch of dried oregano. Slice and serve hot.

Finish and serve

All-purpose flour

Warm water

Active dry yeast

Salt

Olive oil

San Marzano tomatoes (canned, crushed) or strained crushed tomatoes

Garlic, minced

Extra-virgin olive oil

Black pepper

Dried oregano

Sugar (optional, to balance acidity)

Fresh mozzarella, torn or sliced

Anchovy fillets (packed in oil), drained

Dried oregano (for finishing)

Extra-virgin olive oil (for finishing)

Sea salt

Preheat your oven to 500°F (260°C). If you have a pizza stone, place it in the oven while preheating. Lightly dust a work surface with the 2 tbs flour. Stretch or roll the pizza dough into a roughly 10–12-inch round, leaving a slightly thicker rim for the crust. Transfer the shaped dough to a piece of parchment paper or a well-floured pizza peel. Brush the rim lightly with 1 tsp olive oil.

Preheat and prepare dough

If the ’nduja is very soft, warm it slightly in a small bowl for 10–15 seconds in the microwave to make spreading easier. Halve the cherry tomatoes. In a small bowl, toss the halved tomatoes with 1 tbs extra-virgin olive oil, 1/2 tsp salt and 1/2 tsp black pepper; set aside.

Prepare the ’nduja and tomatoes

Spread the softened ’nduja evenly over the stretched dough, leaving the rim exposed. Scatter the oiled, halved cherry tomatoes across the pizza, cut side up. Tear the burrata into large pieces and distribute them lightly across the pizza — the burrata will melt into creamy pockets. Sprinkle the remaining 1/2 tsp salt and 1/2 tsp black pepper lightly over the top.

Assemble the pizza

Slide the pizza (on parchment or peel) onto the preheated pizza stone or baking sheet. Bake at 500°F (260°C) for 7–10 minutes, or until the crust is golden and puffed and the burrata has softened and started to become creamy (watch closely: high heat varies). If using a home oven without a stone, bake on the lowest rack with a preheated heavy baking sheet.

While the pizza bakes, toss 2 cups of fresh arugula with 1 tsp lemon juice, 1 tbs extra-virgin olive oil (from the topping section), a pinch of flaky sea salt and the optional 1/4 tsp chili flakes. Toss to coat lightly.

Dress the arugula

When the pizza is out of the oven, transfer it to a cutting board. Immediately top with the dressed arugula, scattering any remaining creamy torn burrata bits if desired. Finish with a sprinkle of flaky sea salt to taste. Slice into 4–6 pieces and serve hot.

Plate and serve

pizza dough (store-bought or homemade)

all-purpose flour (for dusting)

olive oil (for brushing)

’nduja (spreadable spicy Calabrian salami)

burrata (whole ball)

cherry tomatoes (preferably mixed colors)

fresh arugula

lemon juice (fresh)

flaky sea salt

chili flakes (optional)

Place a pizza stone or inverted baking sheet in the oven and preheat to 500°F (260°C) for at least 30 minutes. If using a home oven with a lower max temp, preheat to the highest setting and allow extended heat-up time.

Preheat and prepare

On a lightly floured surface or parchment, stretch or roll the pizza dough into a 12-inch round. Transfer to a pizza peel or another inverted baking sheet dusted with semolina or cornmeal so it will slide onto the stone easily. Brush the outer rim lightly with 1 tbs olive oil.

In a small bowl combine 1 cup crushed tomatoes, 1 tsp minced garlic, 1 tbs extra-virgin olive oil, 1 tsp dried oregano, 1 tsp salt, 1/2 tsp black pepper and 1/4 tsp sugar (if using). Stir well. Taste and adjust salt/pepper. Do not over-sauce — you want a thin, even layer for this style of pizza.

Make the quick garlic tomato sauce

Spread about 3/4 cup of the sauce evenly over the stretched dough, leaving a 3/4-inch border for the crust.

Distribute the fresh mozzarella evenly over the sauced dough, leaving some space so the cheese melts into the sauce without completely covering it.

Arrange the spicy salami and regular salami slices across the pizza so flavors are balanced. Tear or fold slices as needed for coverage.

Scatter the thin slices of cooked ham in small pieces across the pie, avoiding heavy clumps that will weigh down the crust.

Scatter the thinly sliced red onion and the thinly sliced garlic clove sparsely across the pizza. If you prefer a milder garlic flavor, sauté the sliced garlic in 1 tsp olive oil for 30–60 seconds until aromatic before distributing.

Calabrese

Capricciosa

Soup Of The Day

Napoli

Gabriele

Marco & Aurelio

Marinara

Margherita

Sauteed Cozze

Fritto Misto

Terrina Di Vongole

Pizza Fritta

Insalata Italiana

Fagioli All'uccelletto

Caprese Vegetale

Caprese

Carpaccio Pizzeria

Arancini Tomato & Mozzarella

Fiori Di Zucchine

Focaccia Rustica

Focaccia La Pizzeria

Focaccia Romana

Focaccia Del Contadino

Focaccia