Buca, Inc. is an industry leader in terms of growth in the number of restaurants it oversees. The company owns and operates 51 full service, dinner-only restaurants under the name Buca di Beppo. Its restaurants are located in 18 states as well as the District of Columbia. Buca di Beppo (meaning 'Joe's basement') restaurants differentiate from other Italian restaurant chains by providing distinctive oversized Southern Italian family style portions in a casual, festive, humorous, socially interactive atmosphere. Appealing to nostalgic trends, the décor at each of Buca's restaurants irreverently exaggerates the clichés of traditional postwar neighborhood Italian/American restaurants. In terms of scale, Buca thinks big: large food portions, large tables, and large restaurant size with an average seating capacity of 300.
Pancetta and Arugula Pizza
PANCETTA and ARUGULA PIZZA
Buca di Beppo Restaurant Copycat Recipe
12 inch ready made pizza crust
1 tablespoon olive oil, plus 1/4 teaspoon for tossing greens
1 tablespoon minced garlic
1 cup shredded Italian cheese blend
1/2 cup cooked, thinly sliced spicy Italian sausage
1/2 cup diced pancetta (see note)
1 tablespoon grated Parmesan
1 ounce baby arugula
pinch each coarse salt and pepper, or to taste
1/4 ounce aged balsamic or bottled balsamic glaze
Heat oven to 450 degrees. Using a pastry brush, evenly brush olive oil to the edges of the dough. Sprinkle minced garlic over dough evenly. Place shredded cheese evenly over garlic. Top with sausage.
Saute pancetta and place evenly over pizza. Sprinkle Parmesan cheese over top. Place into a 450 degree oven for 10 to 12 minutes until the cheese begins to brown. Remove from oven.
In a mixing bowl, toss arugula with 1/4 teaspoon olive oil and salt and pepper. Place arugula evenly over pizza. Drizzle lightly with balsamic. Makes 6-8 servings.
Recipe note: Prosciutto can substitute for the pancetta.