Four Roman Tonda from last night.
1. Fontina, mushroom, parmesan, and prosciutto with arugula and white truffle oil post bake.
2. Caramelized onions, figs, 50/50 fontina/ Parrano cheese, prosciutto, post bake arugula and drizzle of balsamic glaze.
3. Pepperoni and sausage
4. Group photo with the 4th (mushroom and pepperoni)