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.
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.
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)
Bogdan Mocanu on the left, and Jeremy Jourdan, right.
By the Slice ($3)
Slices of Pepperoni with added fresh tomatoes and mushrooms. Extra toppings are 25 to 50 cents.