extra virgin olive oil, fresh mozzarella, meyer lemon, prosciutto di parma, pecorino romano 14 | 18

Many years ago on a trip to Naples, we took a day off from the frenzy and headed to the Amalfi Coast for some peace and quiet. Located just south of Naples where treacherous mountains crash into the crystalline blue waters of the Tyrrhenian Sea, it is one of the most beautifully rugged coasts you will ever set eyes on.

While the Amalfi is known for its smashing beauty, it is also world-renowned for its incredible lemons used to produce limoncello. The Amalfi lemon has a higher sugar content and lower acidity than most varieties, which in turn creates a bright, brilliant, sweet lemon flavor that is not overly tart.

Our driver that day was kind enough to drop us off at Ristorante e Pizzeria La Capannina for lunch. It was here that we had the pizza I am bringing to you today—the Capannina. It starts off with extra virgin olive oil and then is topped with fresh mozzarella and a touch of Meyer lemon zest. After the pizza comes out of the oven it is finished with prosciutto di Parma and thinly sliced Meyer lemon. 

This pizza is so incredibly simple, but so incredibly beautiful at the same time, and truly captures the essence of the Amalfi. We run this pizza only when Meyer lemons are at their peak, so come now or you will have to wait until next year if you miss it!  

The Capannina is available from February 25 through March 24.