Slideshow: First Look: Fall Menu at Mozzeria, San Francisco

Specials
Specials
Though most well-known for their pizza, Mozzeria will be featuring special non-pizza dishes throughout the season.
Varying textures
Varying textures
In this appetizer, a tender piece of roasted butter fish is layered with crispy potatoes, Parmesan, and fried basil.
Gnocco Fritto
Gnocco Fritto
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.
Crostini's cousins
Crostini's cousins
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
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
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.
Coffee Cake
Coffee Cake
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.
Pizza Oven
Pizza Oven
From almonds to apples, it's not just pizza that gets a turn in this 5,000 pound oven.