Written each week around what the farms and the coast send us.
San Marzano tomato, buffalo mozzarella torn by hand, basil and a finishing thread of olive oil.
House-cured soujouk, mozzarella, pickled green chilli and a spoon of chilli honey over the top.
Wild za'atar, strained labneh, cucumber ribbons and olive oil. Closer to a manoushe than a pizza, deliberately.
Mozzarella, taleggio, gorgonzola and aged pecorino, with sidr honey poured at the pass.
White base with crème fraîche, cold-smoked salmon laid after the bake, dill and lemon zest.