As always, we start with our house-made dough from imported, Italian 00 flour and a layer of mozzarella. We add our house-made fig jam by the spoonful, crumbled creamy goat cheese, and finish it off the V Way (EVOO, oregano, and pecorino Romano).
After it’s baked to its charred perfection in our wood-fired ovens, we add thinly sliced Prosciutto di Parma and fresh arugula.