9th Street cheesemonger Mark Bomalaski and VP of Culinary Pioneering Emilio Mignucci make a goat cheese pizza using Caprichio de Cabra (Spanish goat cheese), Pantaleo (Sardinian goat cheese), kalamata olives, and arugula.
9th Street cheesemonger Mark Bomalaski and VP of Culinary Pioneering Emilio Mignucci make a goat cheese pizza using Caprichio de Cabra (Spanish goat cheese), Pantaleo (Sardinian goat cheese), kalamata olives, and arugula.
Fantastic. I like the simplicity of this pie with the arugula thrown on at the end. I need that dough recipe, Mark!
My mouth is watering and am dreaming of pizza. Fabulous need to see more! How about DiBruno Bros opening a specialty pizza gourmet shop with Mark and your fabulous cheeses and toppings.
Pardon the iPhone typos…..something Spanish & mild to let the figs shine?
Looks great! What cheese do you recommend for a pizza with figs & cartelized onions?
(others their than a Blue….)