Meet Flatbread, our pizza’s longer, more sophisticated cousin. A departure from the cracker-like crust of our Roman-style pizza, our flatbread is an artisan crust dressed in a new shape and new toppings; here, prosciutto, arugula, Pecorino Sardo and white truffle oil for our Prosciutto Flatbread.
The crust is baked in our brick-fired oven just enough to blister and char the crust so it’s crispy on the outside with a just-right chewy center. The length of the crust is laced with herb-packed pesto, though it’s the can’t-miss-it earthy aroma of white truffle oil that will hit you first. A few generous handfuls of fresh, peppery arugula keep their bite but wilt just enough to sink into the other toppings. Several slices of salty prosciutto and Pecorino shavings round out our update on this classic combination.
Find it in the new Flatbread & Pizza section on two twenty two (2.22.10).
