WOOD FIRED ITALIAN CRUST
RIBBONS OF PROSCIUTTO
CLASSIC RED SAUCE
FRESH BURRATA CHEESE
FRESH OREGANO
I love getting weird with our pizzas. But if you've been following us this past decade, you know we do some of our best work with our more authentically Italian pizzas. They take us back to the root of our name, Poco. Just a little bit... not too much. So this super clean, super simple pizza is just perfect in my opinion. Beautiful imported prosciutto laid atop classic red sauce, and then topped with destructed Belgioioso burrata cheese, made with the milk from our family farm.
Burrata on a pizza is everything. It's buttery and so pure tasting, and the way it puddles perfectly when it bakes is just wonderful. For this pizza, it goes over the prosciutto because we want to preserve the texture and not crisp up this delicate, pricey ham. I hope you love this brand new pizza!
If Italy is a boot, burrata cheese originated from the heel, and Porsciutto comes from the lower thigh. But for this particular pie, the burrata comes from Van Dyne.
