A hand-stretched crust, golden and blistering at the edges, slick with Sicilian olive oil that pools like liquid sunlight.Thick, meaty roasted portobello caps — dark, earthy, smoky — gills tender and glistening, unleashing deep forest-floor umami.Caramelized onions, jammy and honey-sweet, cling like a guilty secret.Molten double mozzarella: fresh pearls weeping creamy rivulets, low-moisture mozz stretching in long, obscene strings.Seasoned simply with salt & cracked black pepper — pure, no distractions.Out of the screaming-hot oven: edges charred, center bubbling like a volcano.Final shameless drizzle of more oil soaks every crevice, then a generous crunch of house-made breadcrumbs toasted to nutty bronze.A heavy shower of aged Parmesan — sharp, salty, nutty — falls like a confessor’s blessing.One bite: pure stuffed-mushroom ecstasy in pizza form. Rich, savory, umami-packed holiday memory — no meat, no guilt, just intense decadence. AVAILABLE EVERY FRIDAY THIS LENT