Rico's Italian Pizza tosses its dough disks by hand before slathering them with sauce, sprinkling them with tasty toppings, baking them to a bubbly golden brown, and sending them off to inhabit the menu. Proto-pizzas begin their journey by taking circular form as a cheese pie ($4.99+) before sprouting any combination of the 20 available toppings, including salami, diced chicken, mushrooms, and black olives, among others (beginning at $.49 per topping). Specialty pies, such as the generously topped Carnivore, squash the possibility of intense topping debates with prearranged layers of pepperoni, salami, italian sausage, linguica, and canadian bacon ($12.95+).
Boasting a bevy of gooey pizza-pie options, Extreme Pizza has garnered a boatload of praise for its ability to fuse toppings without welding or undertaking genetic experiments. Frisbee-toss an indee-sized cheese disc into your well-watered mouth, such as the Paia pie, with pineapple, oranges, and Canadian bacon ($7.45+). Or try the Yard Sale, which includes sausage, pepperoni, salami, mushrooms, black olives, green peppers, red onions, tomatoes, tomato sauce, and mozzarella ($7.45+). Groups of 6 to 10 people, meanwhile, can prepare palates for the onslaught of hearty slices by prefacing them with a massive family-style salad, such as the caesar ($20.99). Others can stimulate taste buds without licking a defibrillator with a dozen X-Factors wings ($4.75 for six, $7.95 for 12).
Michael Calder began his pizza-making career in 1973, when he learned how to shape authentic crusts while working at an Italian family’s pizzeria. He put his pizza-crafting expertise to work at his own place when he opened Michael’s Pizza Bar and Grill, where the kitchen prepares specialty pies such as the meat-stacked Michael’s Masterpiece. The vegetarian Green Machine comes adorned with pesto sauce, artichoke hearts, and fresh garlic, while Heart Attack Dogs arrive at tables wrapped in bacon, crowned with cream cheese and honey, and accompanied by ominous organ music. Bartenders can mix dessertinis infused with espresso to follow hearty meals.
Straw Hat Pizza brings families and friends together to feast on California-style pies, signature Hot Hat sandwiches, and the crisp contents of a market-fresh salad bar. Pre-designed pizzas include The Works, whose meaty mélange of salami, ham, sausage, pepperoni, and beef ($13.99+) provides a drastic contrary to the California Veggie, loaded with lifeguard-approved zucchini, broccoli, onions, mushrooms, tomatoes, and garlic-cheese sauce ($13.99+). Dinner DJs can also enliven suppertime soirees by spinning their own saucy disks through toppings including meatballs, pineapple, and spicy chorizo ($10.99+). Hot Hat sandwiches ($5.29+) bury succulent sliced meats and gooey gobs of cheese in crispy signature shells, making them ideal practice tools for archaeologists in training for an excavation on the moon.
Canadian bacon, shrimp, feta cheese, and chopped garlic are just some of the gourmet toppings that chefs pile onto Mikalinos Pizza & Pasta's pies. The traditional Italian restaurant has never been accused of lacking ingredients, and the portions are as expansive as the menu; feast upon pizzas by the slice, french or parmesan fries by the pound, and minestrone soup by the gondola-sized boat bowl. Aside from the flagship pizzas, classic Italian sandwiches and dishes such as chicken parmesan and manicotti round out the selection of Italian fare, which guests can savor while watching the latest gladiatorial match on the dining room's televisions. Mikalinos also offers catering services, with packages and individual trays that serve 8–10 people.
Like the Taj Mahal, Dean’s Pizza was created as a gesture of love. Three Decades ago, Dean And Betty Reeser opened their labor of love to make Dean's Original Take & Bake Pizza. Today, the chefs at Dean’s Pizza continue this legacy, sprinkling made-from-scratch, hand-tossed pies with savory toppings and handing them over to customers to cook at home. In 2006, Dean’s Pizza added ovens to precook and deliver signature pies, which include creations such as the avocado club with chicken, crumbled bacon, and white sauce. Patrons can choose from two styles of crust: Dean's original hand-tossed variety or Betty's golden pan-style crust with a hint of butter—before picking up pizzas and sandwiches at a drive-thru window or via basic telekinesis.