Fall Neapolitan Pizza Sampler - 4 Pack
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Some restrictions applyThanksgiving can be chaotic, but your menu doesn’t have to be. This Thanksgiving Pizza Pack is here to save the day with seasonal Zucca (a taste of the holidays) and fan favorites Cacio e Pepe and Margherita. Whether the turkey’s taking too long or you’re craving a pizza break, they’re perfect as an appetizer or the main event for effortless flavor all season long!
Pizzana is a critically acclaimed Los Angeles restaurant featuring master pizzaiolo Daniele Uditi’s Neo-Neapolitan pizza. An artisan who learned his craft growing up in Naples, Italy, Daniele came to America with $300 in his pocket and his family’s sixty year old sourdough starter. Blending Southern Italian tradition with Southern California flavors, Daniele redefines classic Neapolitan pizza with radical flavor reinterpretations, such as his Neo Margherita and Cacio e Pepe pizzas. Pizzana has earned a Michelin Bib Gourmand Award and landed three times on the Los Angeles Times’ 101 Best Restaurants list.
This package serves 6-8 people and includes 4 Neapolitan Pizzas
- Choose between regular or gluten-free
- Each pizza serves 1-2 people and measures approx. 12"
Pizzas Include
- 1 Cacio e Pepe – This reimagining of the iconic pasta dish is topped with fior di latte mozzarella, Provoloncino di Agerola, Parmigiano crema, and black pepper.
- Includes Parmigiano Crema (2 oz.)
- Fresh black pepper not included
- 1 Margherita – This elevated take on the classic Margherita is topped with real Neapolitan San Marzano tomato sauce, imported fior di latte mozzarella, Parmigiano, and basil.
- 2 Zucca – With fire-roasted honey nut squash, smoked fior di latte, turkey sausage, aged balsamic, sage and pecorino, it’s a fall feast on a slice.
- Pizzas ship frozen with ice packs, may thaw during transit.
- Upon arrival, store pizzas in the freezer.
- Pizzas last up to 1 month in the freezer.
To Serve
Zucca
- Preheat oven to 475°F.
- Remove frozen pizza from packaging then dispose of plastic and card underneath.
- Place uncut pizza directly on oven rack in the center of the oven.
- Cook for 8-10 minutes, or until the cheese is melted.
- Remove pizza from oven and let cool for 1-2 minutes.
- Slice, serve, and enjoy!
Cacio e Pepe
- Remove parmigiano crema from the freezer 1 hour before cooking pizza.
- Preheat oven to 475°F.
- Remove frozen pizza from packaging then dispose of plastic and card underneath.
- Place uncut pizza directly on oven rack in the center of the oven.
- Cook for 8-10 minutes, or until the cheese is melted.
- Remove pizza from oven and let cool for 1-2 minutes.
- Squeeze parmigiano crema on top of pizza.
- Top with freshly cracked black pepper (not included).
- Slice, serve, and enjoy!
Margherita
- Preheat oven to 475°F.
- Remove frozen pizza from packaging then dispose of plastic and card underneath.
- Place uncut pizza directly on oven rack in the center of the oven.
- Cook for 8-10 minutes, or until the cheese is melted.
- Remove pizza from oven and let cool for 1-2 minutes.
- Drizzle olive oil on pizza (not included).
- Sprinkle a pinch of sea salt on pizza (not included).
- Slice, serve, and enjoy!
- Zucca Neapolitan Pizza – Fire Roasted Honey Nut Squash, Smoked Fior Di Latte, Turkey Sausage, Aged Balsamic, Sage, Pecorino
- Cacio e Pepe – Gluten/Dough, Black Pepper, Fior Di Latte, Provoloncini, Panna, Crema. Allergens: Gluten, Milk
- Margherita – Gluten/Dough, Fior Di Latte. Allergens: Gluten, Milk
LA’s Hotspot for “Neo-Neapolitan” Pizza
LA’s Hotspot for “Neo-Neapolitan” Pizza
Pizzana is a critically acclaimed Los Angeles restaurant featuring master pizzaiolo Daniele Uditi’s Neo-Neapolitan pizza. An artisan who learned his craft growing up in Naples, Italy, Daniele came to America with $300 in his pocket and his family’s sixty year old sourdough starter. Blending Southern Italian tradition with Southern California flavors, Daniele redefines classic Neapolitan pizza with radical flavor reinterpretations, such as his Neo Margherita and Cacio e Pepe pizzas.
Since opening in 2017, Pizzana has earned a Michelin Bib Gourmand Award, landed three times on the Los Angeles Times’ 101 Best Restaurants list, and garnered a passionate international following of celebrities and pizza lovers alike. Pizzana was co-founded by Candace & Charles Nelson, the couple behind Sprinkles Cupcakes. Candace also brings her pastry expertise to Pizzana’s dessert menu with Italian-inspired sweets such as Salted Caramel Panna Cotta and Chocolate Olive Oil Cake.
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