Fiamma adds new recipes

For those who love to eat (and who doesn’t?) – may I suggest becoming employed at Fiamma Pizza Company?

Opened earlier this year across from Publix, the North Shore’s newest pizzeria specializes in artisanal Neapolitan pies. Its menu has always boasted creative options, featuring ingredients such as buffalo mozzarella, pancetta, Peppadew peppers and more. And now, that menu is bigger and bolder than ever – thanks to the crew’s appetites.

“We do a lot of experimenting here,” said General Manager Brion Voges.

After over a dozen trials, Fiamma has now added two new sandwiches to its menu: the sliced chicken breast with herb lemon aioli, pancetta, provolone, avocado, lettuce and tomato; or the grilled cheese with provolone, mozzarella, pancetta and tomato.

The new sandwiches were a group effort. Each team member was responsible for coming up with one recipe.

“Then we’d cut it up, and everybody would try it,” Brion said. “[The sliced chicken and the grilled cheese] were the best two.”

Both are served on made-in-house focaccia bread, also created by way of experimentation.

“We were messing around with baking a Sicilian crust,” said Brion, explaining that a Sicilian crust is thicker than a Neapolitan crust, resembling focaccia bread.

While that Sicilian pie is still being tweaked and taste-tested, Fiamma has now added a scratch-made gluten-free pizza to its menu.

“I’d eat it and I don’t even have an aversion to gluten. It’s really good, and trust me, I’ve tried plenty of gluten-free crusts,” said Brion, who, it might not surprise you to learn, sampled premade crust after premade crust before finally settling on a rice flour from which he crafted his own crust.

Other new recipes include the pesto pizza, a Caprese salad and two new appetizers: a garlic bread loaf and a meatball trio.

“The meatballs are homemade,” said Brion. “We’re really proud of them.”

And considering that he likely sampled them again and again, I trust his judgment.