Though most well-known for their pizza, Mozzeria will be featuring special non-pizza dishes throughout the season.
In this appetizer, a tender piece of roasted butter fish is layered with crispy potatoes, Parmesan, and fried basil.
Gnoccho fritto (not to be confused with gnocchi) is a dough of whole wheat flour, milk, and yeast. It's rolled thin in the pasta machine, deep fried, then tossed in salt and parmesan. The crisp noodles are paired with homemade ricotta cheese, roasted garlic, and an earthy, smokey sauce made from casabel chilis.
Large pieces of beets, pears, and tomatoes are scattered with spinach and crispy crumbs of fried horseradish. The cool crème fraîche dressing is on the bottom of the plate, allowing you to dress your ingredients at will.
Roasted red peppers are layered on shatteringly thin crackers and topped with a lightly tangy goat cheese and crunchy almonds. The almonds are roasted in the pizza oven to pick up extra flavor.
Black Bowtie Pasta
The oversized bowtie pasta is made in house and easily traps the sauce made from sambal chilis. Though it's paired with squid, the color doesn't come from their ink. The pasta gets its black color from onion ash. (Another subtle use of the pizza ovens.)
Squid Two Ways
The pasta is topped with squid two ways: the legs are fried until crisp while the bodies are stuffed with a white bean puree. Whole white beans add a final creamy texture to the dish.
The large gnocchi in this dish are made with chef Baker's homemade ricotta. Also homemade? The large ball of creamy burrata on top. The richness of the tender pork patty is cut by the bitterness of sauteed Swiss chard.
Pieces of walnut-crusted coffee cake are topped with apple ice cream and shards of caramel and floated in a pool of coffee caramel sauce. The cake is another incarnation of the homemade ricotta and the apples for the ice cream took a turn in the pizza oven.
From almonds to apples, it's not just pizza that gets a turn in this 5,000 pound oven.