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Pizza

  • $27

    Pizza Diavola

    San Marzano Tomato Sauce, Fior di latte (Fresh Mozzarella), Olive Oil, Fresh Basil, Coppa (Capocollo Ham) , and Oregano.

  • $26

    Pizza Quatro Fromaggi

    San Marzano Tomato Sauce, Provolone Cheese, Parmigiano-Reggiano, Fior di Latte (Fresh Mozzarella), Fontina Cheese, Olive Oil, Oregano

  • $23

    Pizza Margherita (authentic)

    San Marzano Tomato Sauce, Fior di Latte (Fresh Mozzarella), Olive Oil and Fresh Basil.

  • $28

    Pizza La Casa (Chef’s Pizza)

    San Marzano Tomato Sauce, Fior di latte (Fresh Mozzarella), Coppa (Capocollo Ham), Italian Spicy Genoa Salami, Calabrese Soppressata, Fresh Basil, Olive Oil, Garlic, Black Olives, Pomodorini (cherry tomatoes halves), Oregano.

  • $26

    Pizza Pere Gorgonzola e Noci

    (Pizza with Gorgonzola Cheese, Pears and Walnuts): Gorgonzola Cheese, Fontina Cheese, Walnuts, Pears, Arugula, Olive Oil. Served with Honey

  • $34

    Pizza con Polpette (Pizza with Meatballs) New!

    An amazing gourmet pizza made with our own meatballs (made in house), ricotta cheese, capicola ham, fior-di-latte, fresh basil, onion, and San Marzano tomato sauce.

  • $24

    Pizza Romana

    San Marzano Tomato Sauce, Fior di Latte (Fresh Mozzarella), Acchiughe (Anchovies), Capperi (capers), Pomodorini (cherry tomatoes halves), Fresh Basil, Oregano, Olive Oil.

  • $29

    Pizza Margherita Extra with Mozzarella di Bufala

    San Marzano Tomato Sauce, Mozzarella di Bufala, Fior di Latte, Olive Oil, and Fresh Basil.

  • $21

    Pizza Marinara (vegan) The Original!

    San Marzano Tomato Sauce, Pomodorini (cherry tomatoes halves) Garlic, Oregano, Olive Oil and Fresh Basil.

  • $35

    Pizza ai Funghi Porcini & Truffle Oil New!

    An amazing gourmet pizza made with sautéed wild mushrooms (ceps mushrooms), Fresh Champignon mushrooms,  Fior di latte, Pecorino Romano cheese, and Truffle oil.

  • $25

    Pizza Alla Puttanesca Amazing Flavors

    San Marzano Tomato Sauce, Fior di Latte (Fresh Mozzarella), Parmigiano-Reggiano, Acchiughe (Anchovies), Capperi (capers), Kalamata Olives, Red Onion, Oregano, Olive Oil, Fresh Basil, Red Pepper Flakes.
  • $23

    Pizza Braccio di Ferro Traditional

    Fior di Latte (Fresh Mozzarella), Spinach, Ricotta Cheese, Fresh Garlic, Fresh Basil, Parmigiano-Reggiano, Olive Oil.

  • $22

    Pizza Al Pesto Con Basilico

    Fior di Latte (Fresh Mozzarella), Fresh Pesto, Cherry Tomatoes Halves, Olive Oil, Fresh Basil and Oregano.

  • $27

    Pizza Prosciuto Crudo

    San Marzano Tomato Sauce, Fior di Latte (Fresh Mozzarella), Olive Oil, Prosciutto, Arugula, Fresh Basil, Oregano.

  • $12

    Kids Pizza 10″ For the little ones!

    San Marzano Tomato Sauce, Fior di Latte (Fresh Mozzarella), Italian Salami (little spicy), Olives, Olive Oil, Fresh Basil, or choose your own toppings! (no pineapple please 🙂 and available to children under the age of 13

  • $24

    Pizza Ortolana (vegetarian)

    San Marzano Tomato Sauce, Fior di Latte (Fresh Mozzarella), Olive Oil, Red and Green Bell Pepper, Mushrooms, Aubergines (grilled eggplant), Courgette (grilled zucchini), Red Onions, Green and Black Olives, Fresh Basil, Oregano.

PIZZA

At La Casa Della Bruschetta, our aim is to bring you closer to the authentic Italian cuisine as much as possible. That's exactly why we specialize in preparing Naple-Style Pizza from scratch, which is also known as Neapolitan Pizza. It is all about relying on the three primary ingredients that are fresh and organic including dough, authentic mozzarella, and raw tomatoes. We believe in catering to the cravings of pizza lovers with our range of original Italian pizzas including Neapolitan, Romana, Sicilliana, and Pinsa.

Naples-Style / Neapolitan Pizza

Pizza as we appreciate today was originally invented in Naples. Flatbreads existed well before its invention in the sixteenth century but nobody ever had the idea to top them with cheese and tomatoes that define an authentic Naples-Style pizza. Although tomatoes were introduced in Europe during 1700s, many people didn’t use them as an ingredient because they believed them to be poisonous.

The first time Neapolitan pizza was made, it was by Baker Raffaele Esposito who worked at “Pietro… e basta così”, a Naples pizzeria. When King Umberto and Queen Margherita visited Naples in 1889, Raffaele baked a special pizza in their honor that reflected the colors of the Italian flag. Red of the tomatoes, white of mozzarella cheese, and green of basil leaves. This is what we refer to as authentic Naples-Style pizza today.

An authentic Neapolitan or Naples-Style pizza

has following requirements:

  • Dough is prepared with refined Italian wheat flower 00, water, sea salt, and fresh yeast.
  • Dough should be kneaded by a low-speed mixer or manually and the shape must be formed by hand without using a rolling pin
  • Dough should be topped with pureed, raw D.O.P. San Marzano tomatoes and the fresh mozzarella cheese used should either be Fior Di Latte or Mozzarella di Bufala
  • Toppings should include extra-virgin olive oil and fresh basil and all the ingredients used in pizza preparation must be garden fresh and the highest quality
Naples-Style Pizza Variations

There are a number of authentic variants of Naples-Style Pizza including the following:

  • Pizza Margherita - Toppings include sliced Fior di Latte (fresh mozzarella), extra-virgin olive oil, fresh basil, and San Marzano tomatoes
  • Pizza Margherita Extra - Toppings include sliced mozzarella di Bufala, extra-virgin olive oil, fresh basil, and San Marzano tomatoes
  • Pizza Marinara - Toppings include extra-virgin olive oil, garlic, oregano, and San Marzano tomato

Neapolitan-style or Neapolitan pizza generally features a soft and thin crust – to get to enjoy a soft and thin crust, pizza needs to be cooked at a high temperature (900F), but not more than 90 seconds, which will make the crust to bubble up and cook properly. There are other authentic and more elaborate variants of original pizza as well including the following. To get to enjoy a soft and thin crust, pizza needs to be cooked at a high temperature, but not more than 90 seconds, which will make the crust to bubble up and cook properly.

Pizza Romana

This particular pizza, also called Roman-style pizza, is made relying on a unique baking technique which doesn’t only result in a different looking pie but taste as well. Pizza Romana takes a rectangular form and is generally thicker, moister, and more filling. That’s why it is able to support a diverse variety of toppings. Ingredients in the dough include more refined flour, olive oil, salt, yeast, and water. Sometimes a bit of sugar is used as well.

Pizza Sicilliana

Sicilian pizza is another authentic form of the dish and as the name suggests, it originated in Sicily. A conventional pizza of this variant is often rectangular with a thick crust, however, it can also be found in round shape quite similar to Naples-Style pizza. Toppings include anchovies, onions, herbs, tomatoes, and intense cheeses like toma and caciocavallo.

Pinsa Romana

Pinsa Romana, simple known as Pinsa, is a dish that’s quite similar to conventional pizza in terms of how it is served and consumed but relies on different cooking techniques. The name Pinsa comes from “Pinsere” which is a Latin word but in Italian, it means to spread or stretch.

Features that separate pinsa from a pizza include the following:

  • Dough has a higher amount of hydration which makes it easier to digest than a pizza
  • Cold water is used for making dough and it contains fewer fats and carbs
  • Recipe consists of soy flour, dried mother dough, rice, and wheat