December 02, 2014

"You better cut the pizza in four pieces because I'm not hungry enough to eat six." - Yogi Berra

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Nard made home-made pizza for dinner as I was chasing Fyero around trying to get a photo for the day.

Fyero turned out to be a difficult and unwilling model today, Nard however, he was a little more accommodating and allowed me to pester his prep time with photography.

Win, win! Delicious pizza and a photo for the day.

Hope everyone has had a good day.

Click "L" for a a larger view.

Pizza Night

Pizza board with a pizza cutter

Craving a slice of Italy? This tantalizing Neapolitan pizza, crowned with a generous mound of creamy burrata, is a masterpiece that will transport your taste buds straight to Naples. Set against a rustic backdrop, this pizza perfectly balances tradition and indulgence. The dough—handcrafted and wood-fired to achieve its signature leopard-spotted crust—is airy yet slightly chewy, offering the perfect foundation for the fresh, vibrant toppings.

Nestled on a bed of peppery arugula, the juicy cherry tomatoes burst with flavor, their sweetness complemented by the delicate saltiness of thinly sliced prosciutto. The pièce de résistance, the burrata, oozes with creamy decadence, creating a velvety texture that ties the whole dish together. Finished with a sprinkle of freshly grated Parmesan and a drizzle of high-quality olive oil, each bite is a harmonious medley of savory, creamy, and tangy notes.

Served on a wooden paddle, this pizza isn't just a meal—it's an experience. The warm ambiance, golden lighting, and thoughtfully chosen ceramic plates complete the visual feast. Whether you're a pizza purist or a culinary adventurer, this dish is a celebration of authentic Italian craftsmanship with a modern flair. Pair it with a robust glass of red wine or a crisp Italian soda for the ultimate indulgence.

Perfect for sharing—or not—this burrata-topped pizza is an Instagram-worthy delight that begs to be savored. From its artisanal crust to its luxurious toppings, it's a reminder of why simple, high-quality ingredients always steal the show.

Friday lunch at the River Club in Observatory.

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