Everything good on it goes on after the oven
Prosciutto & Arugula
A margherita that leaves the oven and is then covered in dry-cured ham, a handful of rocket and shavings of hard sheep's cheese.
Dry-cured ham is already finished. It has been salted and hung for well over a year, and everything you are paying for is in its texture and its aroma — both of which a 900°F oven destroys in about fifteen seconds, leaving you with something salty and leathery that cost twice what pepperoni does.
So the pizza goes into the oven as a margherita and comes out as one. The ham is draped on afterwards, in whole slices rather than torn, while the pizza is hot enough to warm it through without cooking it. The rocket goes on at the same moment and wilts very slightly, which is exactly as far as it should go.
It is the most expensive pizza on the menu and the simplest one to make. Both of those facts are about the ham.
What goes on it
The base
A margherita: crushed tomato, fior di latte, from the coal oven.
The ham
Dry-cured Italian ham, sliced to order, draped whole.
The rocket
A generous handful, dressed with nothing but the residual oil from the pizza.
The cheese
Shavings of a hard sheep's milk cheese, cut with a peeler as it goes out.
How it is made here
Baked as a margherita
Ninety seconds on the brick floor, exactly as the margherita is.
Ham draped hot
Onto the pizza within seconds of it leaving the oven, so it warms and softens without cooking.
Rocket on last
It should wilt slightly from the heat under it and no more.
Cheese shaved over
With a peeler, in wide shavings, so it melts at the edges only.
Prosciutto & Arugula — what it costs
- 12" pie$27
Prices include every topping listed above. Extras are $3 for vegetables and $4 for meats. Prices change when our costs do; the menu here is the menu in the shop.
Before you order this
A shared flour kitchen, and what that rules out. Our kitchen handles wheat flour in open air all day, along with milk, eggs, soy, tree nuts and fish. Flour becomes airborne every time a dough ball is opened, and it settles on every surface in the room, including the peels, the oven floor, the cutting board and the wheel. We can tell you what we put on a pizza, and we will tell you honestly. We cannot tell you that anything leaving this kitchen is free of an allergen, and we will not say it. If a reaction would send you to hospital, this is not a safe kitchen for you, and we would far rather say so than take the order.
The kitchen is one room. Every pizza here is opened on the same bench, baked on the same floor and cut with the same wheel, and that is true of this one as much as any other. The pages on allergens and cross-contact and vegetarian, vegan and dietary questions set out plainly what we can and cannot tell you, including the things most shops leave you to assume.
The rest of the menu
Other things worth ordering
Margherita
The Neapolitan build: a puffed, leopard-spotted rim, fior di latte in patches rather than a blanket, basil and a thread of olive oil.
From $22
Marinara
No cheese, and none missing: crushed tomato, sliced garlic, dried oregano and olive oil on a blistered Neapolitan base.
From $18
Diavola
Spicy soft salami and chilli over tomato and fior di latte, hot enough to notice and not hot enough to hide the pizza.
From $25Asked at the counter
Prosciutto & Arugula — questions
Can you cook the ham on the pizza?
We will if you insist, and we will tell you honestly that it is a waste of the ham. Cooked, it goes tough and tastes mostly of salt; you would be better served by the ham on the meat pie, which is a cooked ham and meant for it.
Does it travel?
Poorly. The rocket wilts completely and the ham sweats in a warm bag. It is a sit-down pizza.
What is the cheese?
A hard aged sheep's milk cheese, shaved rather than grated. We are not going to give you a brand — we do not name suppliers anywhere on this site.
Twelve to fifteen minutes, and worth the wait
Order a pie
Telephone the shop and we will tell you honestly how long the kitchen is running before you commit to anything. Collection is always quicker than delivery and the pizza is always better for it. If you are ordering for a crowd, the catering page has the trays and the notice we need.