Pizzette

Pizzette

Lunch. Dinner.


Tuesday: 5PM-9PM
Wednesday-Thursday: 12PM-9PM
Friday-Saturday: 12PM-10PM
Sunday: 12PM-6PM

Nancy Silverton
Nancy Silverton
Head Chef

Pizza done differently.


  

"NANCY SILVERTON IS ABOUT TO CHANGE THE WAY WE THINK ABOUT PIZZA (AGAIN)."
 – LOS ANGELES TIMES 

The Times could have also easily added "Nancy is about to change the way we think about sandwiches, (again)."   Be warned; Your list of favorite sandwiches and pizzas in Los Angeles is about to be altered.  

To hear Nancy talk so enthusiastically about a sandwich, known here as "stuffed pizzette"  is to crave one. The way she describes how they are stuffed "from above" conjures up a divine creation.   

In the words of the Ruth Reichl  "A Nancy stuffed pizzette is unlike any other sandwich.  She believes each bite should taste different than the last bite. Her creations are powerful little flavor bursts in your mouth" 

As we like to say at Pizzette, every bite matters. 

The same intense passion goes into the pizzettes, smaller versions of the already legendary pizzas from Pizzeria Mozza. 

When Nancy opened La Brea Bakery, she changed the way we think about bread. As the pastry chef at the original Spago on the Sunset Strip, she redefined desserts. At her own Campanile, she turned Thursday's into Grilled Cheese Night and the childhood favorite soared to new heights. You all know what she did at the Mozza corner. 

Now at Pizzette, get ready for the next Nancy blast off. The "craveable" rating here is off to the moon. 

 

 

Pizzette

Try one of our unique stuffed pizzettes… like the Quatro Salame filled to the brim with cheeses and cured meats, or the Roasted Eggplant stuffed with veggies, chilli pesto and house-made tahini.

The Pizzette Story:

As told by Founder & Chef Nancy Silverton


"I was inspired to create the stuffed pizzette on a recent trip to Jerusalem, where I ate an outstanding sabich–a classic Israeli sandwich of eggplant, potatoes, egg and amba, a pickled mango sauce, stuffed into a pita—at a local sandwich shop. Every bite that you had was a different bite, and it hit me at 1 in the morning or whatever crazy time it was: When a traditional sandwich is built horizontally, every bite is the same. But a sandwich that is stuffed from above gives you the opportunity to make every bite matter.

Building off of that incredible experience, I decided to use my pizza dough as a vehicle to open it up and kind of drop things in like you would a pita. I cannot wait for you to try it."