Downtown San Diego is full of restaurants, but reliably great pizza is tough to find, unless you head to Sora, the newest entry in the high-end dining scene. Executive Chef Noriyoshi Teryua, who previously worked at various Nobu locations, has created a menu of Italian food with a Japanese influence. Among the options are dishes like lobster and edamame ravioli, mussels steamed with sake, and several spins on uni... but for me, it's the pizzas that really stand out.
The pies start off with a traditional pizza dough made with double zero flour, and are topped with everything from uni and corn, to tarragon oil and trout. I watched Noriyoshi make one of the (arguably) simpler pies, with ingredients you can find at your local market.
What You'll Need:
- 1 portion of dough
- Extra virgin olive oil
- Mascarpone cheese
- Shredded mozzarella cheese
- Taleggio cheese
- Pork and fennel sausage (mild, though spicy would also be a tasty choice)
- Sage leaves
- Parmesan cheese (finely grated)