Prosciutto di Parma Pizza
Perfecting a pizza is an art. This is Chef Otter’s masterpiece. The foundation is a hand-tossed crust made from classic whole wheat Caputo Italian flour and filtered water. The thick rising crust is coated with a traditional Di Napoli tomato sauce, made from locally grown tomatoes seasoned with an ideal blend of basil, garlic, and oregano. A generous sprinkling of fresh mozzarella cheese is then topped with lean prosciutto crudo, zesty arugula, shaved parmesan and blistered tomato. After a light drizzle with extra virgin olive oil, the pie is finished at 600˚ in our fire brick oven until it achieves melted perfection. Pair with a glass of Stone IPA on tap to compliment the prosciutto’s saltiness with the smooth piney hopp flavors of this popular beer.