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For the Love of California Pizza



Sacla Italia Black Truffle Pesto: – 3 ounces Sacla black truffle pesto – 2 ounces Corto Truly extra virgin olive oil Black Sesame Frico: – 6 ounces Real California Dry Jack or Parmesan cheese, grated – Black sesame seeds, as needed Aged White Shoyu Ponzu: – 1 cup high-quality soy sauce – Juice and peel of 2 blood oranges – Juice and peel of 2 tangerines – Juice and peel of 1 lemon – 1 4x8 sheet kombu, rinsed and cut – 1 garlic clove, sliced Pizza and Garnishes: – 11 ounces prepared pizza dough – Corto Truly extra virgin olive oil – 2 ounces shredded Real California scamorza cheese, shredded – 1 ounce shredded Real California fresh Mozzarella cheese, shredded – 1 4-ounce ball Real California burrata cheese – Radish sprouts, as needed – Sacla Italia Black Truffle Pesto, as needed – Black Sesame Frico, as needed – Aged White Shoyu Ponzu, as needed :Dry Jack, Mozzarella, Scamorza, Truffle
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To prepare Sacla Italia Black Truffle Pesto, combine black truffle pesto and olive oil.

To prepare Black Sesame Frico, preheat oven to 550°F. Arrange Dry Jack/Parmesan cheese on a lined baking sheet and sprinkle with sesame seeds. Bake 2 minutes or until cheese is lightly browned with crisp set edges throughout. Remove from oven and cool. Use spatula to gently peel Frico from liner.

To prepare Aged White Shoyu Ponzu, combine soy sauce, blood orange juice and peel, tangerine juice and peel, lemon juice and peel, kombu, and garlic (can be made in advance to develop more flavor). When ready to assemble pizza, strain and transfer to atomizer.

To prepare Pizza and Garnishes, preheat oven to 550-600°F. Stretch dough to an 8-10” round and place on lightly floured pizza peel. Brush edge lightly with olive oil. Top with scamorza and fresh Mozzarella cheeses and bake 6-8 minutes, rotating as needed for even browning. Remove pizza from oven to cooling rack 30-45 seconds. Transfer to cutting board and cut into 6 slices. Use spoon to break into and mix up burrata cheese, then spoon burrata over pizza. Spoon Sacla Italia Black Truffle Pesto on top. Break Black Sesame Frico into small pieces and scatter over pizza. Top with radish sprouts and a few pumps of Aged White Shoyu Ponzu.

Recipe courtesy of Chef Chris Decker, Metro Pizza, Las Vegas, Nev.

Per Order:

Makes 1 pizza