Pre-portioned mounds of dough rest in flour, awaiting their destiny as Giardinera pizzas.
Easy Does It
Each round is lightly flattened, then stretched gently onto a pizza peel.
Roasted Red Pepper Sauce
The pizza is first topped with a roasted red pepper sauce. Peppers are first charred in the wood-fired oven, then puréed with red wine vinegar, olive oil, and salt, making the base for this summer pizza.
Zucchini and Eggplant
Raw eggplant and summer squash are sliced paper-thin on a mandolin, then are thrown on by the generous handful onto the pizza.
Ready for the Oven
After the red onion, bell pepper, and charred corn are added, the Giardinera is ready to be baked off in the oven.
A Hot Second
It only takes a few minutes for the crust to char and the thinly sliced vegetables to cook through.
Since the heat is concentrated in one side of the oven, the pizza is turned once during the cooking process to ensure even charring.
Once out of the oven, the Giardinera is topped with a drizzle of olive oil and pecorino cheese.
A close-up of all the wonderful charring that happens in the oven.
Ready to Eat
One pie per person seems to be the norm at Co., but feel free to order more from the menu to split and share among friends!