Arizmendi Bakery

Arizmendi Bakery

Tuesday's Pizza

spinach, wild nettles, ricotta cheese, basil/pinenut pesto

A Worker-Owned Cooperative

Gourmet Pizza Menu

Our gourmet pizzas are made with our original, thin, sourdough crust, whole-milk mozzarella and fresh seasonal vegetables (organic when available). Each day we have a different pizza. The pizzas are served hot after 11:30am and are also available as "lite-bakes" (you finish baking them at home). Call and reserve a pizza today: (415) 566-3117.

February 2010

 
TuesdayWednesdayThursdayFridaySaturdaySunday

2

Roasted sweet potatoes, roasted garlic, sage oil, p&p

3

spinach, tomatoes, feta cheese, garlic oil, p&p

4

mushrooms, red onions, asiago cheese, rosemary oil, p&p

5

marinated artichoke hearts, arugula, rosemary oil, p&p

6

spinach, roasted garlic, green olives, lemon thyme oil, p&p

7

PIZZA BOWL V!:
Triple mushroom with sesame-ginger-garlic vinaegrette Vs. House-made tomato sauce, gorgonzola cheese, garlic oil, p&p

9

spinach, wild nettles, ricotta cheese, basil/pinenut pesto

10

roasted kabocha squash, red onions, goat cheese, rosemary oil, p&p

11

marinated mushrooms, spinach, lemon and thyme oil, p&p

12

roasted red bell peppers, red onions, feta cheese, garlic oil, p&p

13

mushrooms, fontina cheese, rosemary oil, p&p

14

Marinated artichoke hearts, tomatoes, rosemary oil, fresh basil

16

shiitake mushrooms, caramelized onions, gruyere cheese, garlic oil, p&p

17

tomatoes, arugula, balsamic vinaigrette

18

roasted yukon gold potatoes, red onions, basil pesto

19

shiitake, portobello and button mushrooms, sesame-ginger-garlic vinaigrette

20

spinach, red onions, feta cheese, lemon and thyme oil, p&p

21

house-made tomato sauce, smoked mozzarella, rosemary oil, p&p

23

spinach, kalamata olives, feta cheese, garlic oil, p&p

24

mushrooms, red onions, goat cheese, thyme oil, p&p

25

marinated artichoke hearts, fontina cheese, rosemary oil, p&p

26

tomatoes, manchego cheese, garlic oil, p&p

27

Lunar New Year: Baby bok choy, shiitake mushrooms, sesame-ginger-garlic vinaegrette

28

roasted red bell peppers, red onions, cilantro/basil pesto