Twice The FunGo
If you like A LOT of mushrooms on your pizza, then don’t hesitate on trying this one!
2 layers of wild mushrooms, fresh chives, baby kale, minced garlic, truffle and garlic olive oils, Ozark Mushroom Rub (Shiitake, Oyster, Porcini, Chanterelles, Morels), Rao’s homemade Alfredo sauce, Fior de Latte (fresh Italian mozzarella), shaved Parmesan, black pepper, pecorino romano, 48 hour sour dough crust
Baked in an oven between 800-900 degrees for only 90-120 seconds to give the airy texture and leapord spots that only an authentic Neapolitan pizza can provide.
10'“ - 11” Neapolitan pizza, appearances may vary from the image
If you like A LOT of mushrooms on your pizza, then don’t hesitate on trying this one!
2 layers of wild mushrooms, fresh chives, baby kale, minced garlic, truffle and garlic olive oils, Ozark Mushroom Rub (Shiitake, Oyster, Porcini, Chanterelles, Morels), Rao’s homemade Alfredo sauce, Fior de Latte (fresh Italian mozzarella), shaved Parmesan, black pepper, pecorino romano, 48 hour sour dough crust
Baked in an oven between 800-900 degrees for only 90-120 seconds to give the airy texture and leapord spots that only an authentic Neapolitan pizza can provide.
10'“ - 11” Neapolitan pizza, appearances may vary from the image
If you like A LOT of mushrooms on your pizza, then don’t hesitate on trying this one!
2 layers of wild mushrooms, fresh chives, baby kale, minced garlic, truffle and garlic olive oils, Ozark Mushroom Rub (Shiitake, Oyster, Porcini, Chanterelles, Morels), Rao’s homemade Alfredo sauce, Fior de Latte (fresh Italian mozzarella), shaved Parmesan, black pepper, pecorino romano, 48 hour sour dough crust
Baked in an oven between 800-900 degrees for only 90-120 seconds to give the airy texture and leapord spots that only an authentic Neapolitan pizza can provide.
10'“ - 11” Neapolitan pizza, appearances may vary from the image