Tags are the restaurant’s own; confirm allergies with staff.
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5 dishes
Start with a base of Numu vegan mozzarella and our seasoned tomato sauce and choose from our wide selection of vegan-friendly toppings!
I wasn't going to offer a vegan pie until I discovered Numu vegan mozzarella (from Brooklyn). Numu pairs perfectly with our seasoned tomato sauce - melts and tastes like the real thing!
This one packs a wallop! Numu Vegan Mozzarella & our seasoned tomato sauce, vegan pepperoni, vegan Italian sausage, roasted peppers and balsamic red onions. Finished post bake with freshly-ground black pepper
Numu Vegan Mozzarella and our seasoned tomato sauce with roasted broccoli rabe & slivered garlic, herbes de Provence mushrooms, balsamic red onions and vegan meatballs from Happy Little Plants
Numu Vegan Mozzarella, our seasoned tomatoes and vegan pepperoni from Happy Little Plants
2 dishes
Ask whether it contains butter, milk or egg.
Ask what it is made with. The menu does not list the ingredients.
17 dishes
Imported Gruyère topped with slow-caramelized onions, then finished with demi-glace, a reduced stock sauce that deepens the whole pie. Cracked black pepper and 18-month Parmigiano Reggiano on top. Rich and savory, closer to the soup than to a standard pizza
No tomato sauce here. Lioni Latticini fresh mozzarella and pecorino Romano carry the base, topped with hot fennel sausage made for us by Dave & Tony's Salumeria up the block, and roasted broccoli rabe with slivered garlic. Finished with sage butter, 18-month Parmigiano Reggiano, and fresh black pepper
Lioni Latticini fresh mozzarella over seasoned tomato sauce, then finished out of the oven with vodka sauce and swirls of pesto. Black pepper and 18-month Parmigiano Reggiano to close. Our nod to two Staten Island and Nolita institutions: Joe & Pat's Tri-Pie and Rubirosa's Tie-Dye
Seasoned tomato sauce and Lioni Latticini fresh mozzarella under a full load of vegetables: roasted broccoli rabe with garlic slivers, Herbes de Provence mushrooms, balsamic red onions, and fresh Roma tomatoes. The rabe is roasted until the edges crisp. Black pepper and 18-month Parmigiano Reggiano on top
Lioni Latticini fresh mozzarella and seasoned tomatoes, nothing more. Baked until the cheese melts and the crust sets, then finished with cracked black pepper and 18-month Parmigiano Reggiano. The everyday pie
Named for Dave & Tony's Salumeria on 30th Avenue, who make our hot fennel sausage. Paired with house-roasted peppers and balsamic red onions over seasoned tomato sauce and Lioni fresh mozzarella. Spicy, sweet, and tangy in about equal measure
Rosa Grande pepperoni and Dave & Tony's hot fennel sausage over Lioni fresh mozzarella and seasoned tomatoes, with balsamic red onions and Herbes de Provence mushrooms. Finished with black pepper and 18-month Parmigiano Reggiano. Named for the late underboss of the Colombo family
Sliced house chicken cutlet and Tarska bacon from Muncan on 43rd and Broadway, over Lioni fresh mozzarella. Drizzled with house-made ranch and topped with fresh scallions. 18-month Parmigiano Reggiano and black pepper to finish
Two cuts of Rosa Grande pepperoni over Lioni fresh mozzarella; the thinner cut curls and chars in the oven while the thicker one stays meaty. Out of the oven, the whole pie gets a generous layer of our vodka sauce. Black pepper and 18-month Parmigiano Reggiano on top
Roasted grape tomatoes over rich tomato sauce, with rings of stracciatella circling a whole Lioni burrata at the center. Finished with extra virgin olive oil, cracked black pepper, and sea salt. Tangy and creamy, with sweetness from the roasted tomatoes
Fior di latte over seasoned tomato sauce, with a generous glug of extra virgin olive oil. Baked until the cheese bubbles and the crust turns golden. Three ingredients, done carefully
Transport yourself to Paris with this pie! Imported gruyere as the base gets topped with caramelized onions and a generous amount of demi- glace, along with fresh ground black pepper & grated 18-month aged Parmigiano Reggiano
Imported Gruyere, Balsamic Red Onions, Herbes de Provence Mushrooms. Finished post-bake with fresh ground black pepper and grated 18-month aged Parmigiano Reggiano
This is our ode to Joe & Pat's on Staten Island (The Tri-Pie) and Rubirosa (The Tie-Dye). We start with Lioni Latticini fresh mozzarella & our seasoned tomato sauce, then add our vodka sauce post-bake and finish off with swirls of pesto. Of course we top it all with freshly-ground black pepper and grated 18-month aged Parmigiano Reggiano. Have your phones ready - this pie is made for Instagram!
This is our classic pie with Lioni Latticini fresh mozzarella & seasoned tomatoes. Finished post-bake with fresh ground black pepper & grated 18-month aged Parmigiano Reggiano
Imported Gruyère, a nutty Swiss cheese, over balsamic red onions and Herbes de Provence mushrooms. The onions bring sweetness and acidity against the richness of the cheese; the mushrooms bring earth. Finished after the bake with cracked black pepper and 18-month Parmigiano Reggiano