Before I stopped making pizza, I was gearing up to open a take out place - just me and an oven. These were the pies I was experimenting with and made it on the proposed menu. I won't ever be opening a place now, so here they are:
1. Giovanni - Fior di latte, fresh pecorino toscano, crushed tomatoes, basil
2. Doppia - Mozzarella di bufala, Quadrello di bufala, onion shoots
3. Pecora - Roasted zucchini, sheeps-milk ricotta, preserved lemon
4. Vesuvio - Burrata, crushed tomatoes, garlic, peperoncino, basil
5. Calabrese - Spicy calabrian salami, crushed tomatoes, fior di latte, olives, olio santo
6. Baccala - Salt cod, meyer lemon, smoked fior di latte, claytonia greens
7. Polpo - Baby octopus, vesuvian cherry tomatoes, Maine smoked sea salt, peperoncino
8. Fiore - Squash blossoms, salted anchovies, fior di latte, cacciocavallo, black pepper
9. Lardo - Lardo, olio santo, crushed tomatoes, garlic, marjoram
10. Fulmine - Roasted shallots, house-made bacon, ricotta, black pepper
(11.) Isabella - Farm fresh egg, fior di latte, guanciale, fennel pollen
John