Dough Pizzeria, the Preston-Forest establishment that makes authentic Neapolitan pizza, has just rolled out its spring menu in keeping with its mantra of fresh, local and seasonal Italian fare.
The restaurant expanded here from San Antonio last summer, and the owners have worked to make special dishes just for Preston Hollow. Keep an eye out for the Advocate‘s May issue to learn about Dough and other neighborhood pizzerias.
Now, for the spring menu. Here’s a sampling of what’s new.
Fior di Latte Burrata: house-pulled mozzarella filled with stracciatta, a shredded mozzarella mixed with heavy cream, served with baby heirloom tomatoes, pesto basil and finished with basil oil, salt and pepper, and a side of flat bread
Bocconcini: a combination of house-pulled mozzarella bocconcini, locally grown tomatoes, slow roasted garlic, balsamic and basil pesto vinaigrette and house Pugliese
Veggie pizza: San Marzano tomato sauce, house-made mozzarella, slivered garlic, oak roasted mushrooms, eggplant and peppers
Sausage and Rabe pizza: extra virgin olive oil, ricotta, hot Italian sausage, broccoli rabe and red chili flakes
Spinach and Pancetta salad: baby spinach, a hardboiled egg, gorgonzola, crisp apple, toasted walnuts and warm pancetta vinaigrette
Roasted Romaine salad: oak roasted romaine hearts, crispy pancetta, semi-dried tomatoes, marinated onions and citrus vinaigrette
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