This low-key Ravenswood eatery specializes in thin-crust, Italian-style pizza from a wood-burning oven. Owner Jasmin Bekto, a Bosnian native, worked in a pizzeria in Milan before landing in Chicago. The handmade thin crust pies, which take about two minutes to bake in the 800-degree oven, are about 12 inches in size (just enough for one person). Options include funghi (sliced mushrooms, parsley and garlic), Calabrese (tuna, anchovies, olives and extra virgin olive oil) and Pugliese (chopped onions, oregano, olive oil and percorino cheese, sans tomato sauce). Antipasti, soups, salads and a lineup of pastas and other Italian classics round out the menu.