A cracker-thin crust with just the right amount of salt, house made tomato sauce, fresh mozzarella, topped with baby arugula, parmesan reggiano, and a drizzle of olive oil. Wine was a 2008 Plungerhead Zinfandel, whose slight dryness and crisp finish complimented the pizza well. This photo was the only one I took before I devoured the entire thing (minus a small slice that my son ate).
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