Gallery: First Look: Fast-Baking Wood-Fired Pizzas at Dolce Vita, in New Orleans

Mio Giardino ($12)
Mio Giardino ($12)

This mozzarella, Parmesan and tomato sauce based pie is intended to be a vegetarian's equivalent to an all-meat pizza. Roasted zucchini, yellow squash, portobello mushrooms, and eggplant are added along with sliced tomatoes and post-bake fresh spinach—truffle balsamic vinegar is a finishing touch.

Undercarriage
Undercarriage
Smoked Salmon Special ($14)
Smoked Salmon Special ($14)

Smoked in-house with apple and cherry wood, the salmon is added post bake with a mesclun mix and sriracha wasabi.

Solo Carne ($13)
Solo Carne ($13)

This is Bogdan Mocanu's favorite pizza, and while the name means "only meats," it also features mozzarella, tomato sauce, and Parmesan. Capicola, prosciutto, salsiccia secca, sopresatta, pancetta are all added pre-bake.

The Edge
The Edge
The Margherita ($12)
The Margherita ($12)

A blend of dry-aged mozzarellas with differing fat content and a domestic buffalo milk hybrid called Bacio is applied before the tomato sauce, which Mocanu explains is a way to protect the cheese (not a nod to South Jersey). Olive oil, Parmesan, and fresh basil are also added before the pie heads into the oven.

Pepperoni Pizza ($12)
Pepperoni Pizza ($12)
Roasted Butternut Squash Bisque Special
Roasted Butternut Squash Bisque Special

Roasted butternut squash bisque with porcini truffle oil, Parmesan, and a drizzle of balsamic reduction.

In Action...
In Action...

Bogdan Mocanu on the left, and Jeremy Jourdan, right.

By the Slice ($3)
By the Slice ($3)

Slices of Pepperoni with added fresh tomatoes and mushrooms. Extra toppings are 25 to 50 cents.