Into The Woods 18" Pie
Imported Gruyère, a nutty Swiss cheese, over balsamic red onions and Herbes de Provence mushrooms. The onions bring sweetness and acidity against the richness of the cheese; the mushrooms bring earth. Finished after the bake with cracked black pepper and 18-month Parmigiano Reggiano.
French Onion 18" Pie
Imported Gruyère topped with slow-caramelized onions, then finished with demi-glace, a reduced stock sauce that deepens the whole pie. Cracked black pepper and 18-month Parmigiano Reggiano on top. Rich and savory, closer to the soup than to a standard pizza.
Butter Me Up 18" Pie
No tomato sauce here. Lioni Latticini fresh mozzarella and pecorino Romano carry the base, topped with hot fennel sausage made for us by Dave & Tony's Salumeria up the block, and roasted broccoli rabe with slivered garlic. Finished with sage butter, 18-month Parmigiano Reggiano, and fresh black pepper.
Trifecta 18" Pie
Lioni Latticini fresh mozzarella over seasoned tomato sauce, then finished out of the oven with vodka sauce and swirls of pesto. Black pepper and 18-month Parmigiano Reggiano to close. Our nod to two Staten Island and Nolita institutions: Joe & Pat's Tri-Pie and Rubirosa's Tie-Dye.
Veggie Royale 18" Pie
Seasoned tomato sauce and Lioni Latticini fresh mozzarella under a full load of vegetables: roasted broccoli rabe with garlic slivers, Herbes de Provence mushrooms, balsamic red onions, and fresh Roma tomatoes. The rabe is roasted until the edges crisp. Black pepper and 18-month Parmigiano Reggiano on top.
Fresh Mozarella 18" Pie
Lioni Latticini fresh mozzarella and seasoned tomatoes, nothing more. Baked until the cheese melts and the crust sets, then finished with cracked black pepper and 18-month Parmigiano Reggiano. The everyday pie.
The Dave & Tony 18" Pie
Named for Dave & Tony's Salumeria on 30th Avenue, who make our hot fennel sausage. Paired with house-roasted peppers and balsamic red onions over seasoned tomato sauce and Lioni fresh mozzarella. Spicy, sweet, and tangy in about equal measure.
Sonny Supreme 18" Pie
Rosa Grande pepperoni and Dave & Tony's hot fennel sausage over Lioni fresh mozzarella and seasoned tomatoes, with balsamic red onions and Herbes de Provence mushrooms. Finished with black pepper and 18-month Parmigiano Reggiano. Named for the late underboss of the Colombo family.
Chicken Bacon Ranch 18" Pie
Sliced house chicken cutlet and Tarska bacon from Muncan on 43rd and Broadway, over Lioni fresh mozzarella. Drizzled with house-made ranch and topped with fresh scallions. 18-month Parmigiano Reggiano and black pepper to finish.
Vodka-Roni 18" Pie
Two cuts of Rosa Grande pepperoni over Lioni fresh mozzarella; the thinner cut curls and chars in the oven while the thicker one stays meaty. Out of the oven, the whole pie gets a generous layer of our vodka sauce. Black pepper and 18-month Parmigiano Reggiano on top.
Mars & Saturn Collide (Burrata Pie) 18" Pie
Roasted grape tomatoes over rich tomato sauce, with rings of stracciatella circling a whole Lioni burrata at the center. Finished with extra virgin olive oil, cracked black pepper, and sea salt. Tangy and creamy, with sweetness from the roasted tomatoes.
Margherita 18" Pie
Fior di latte over seasoned tomato sauce, with a generous glug of extra virgin olive oil. Baked until the cheese bubbles and the crust turns golden. Three ingredients, done carefully.
