To keep the peace, families gathered at dinner usually avoid divisive topics, such politics, religion, and which toppings to order on a pizza. Primos Pizza prides itself on removing this last difficulty with its all-you-can-eat pizza buffet, from which each individual can select his or her preferred slices. This commitment to accommodating families is rivaled only by its decade-long culinary quest to serve the highest-quality pies. Since the original Primos Pizza opened in Boise, its chefs have made strides to focus not just on the quantity of its pizza, but on its quality. A collaboration with Pendleton Flour Mills in Oregon has helped them create a unique dough recipe, which they then dust with a special blend of spices and fresh 100% mozzarella cheese.
Extreme Pizza is not your run-of-the-mill, ma-and-pa pizza shop. Here, the cooks pile their house-baked crusts with a slew of uncommon combinations, including the ginger-peanut-sauce-marinated chicken strewn across the Kickin’ Chicken pizza, which is also topped with peanuts, green onions, swiss, fontina, mozzarella, and fresh cilantro. The Paia Pie may seem standard with pineapple and Canadian bacon, but the addition of mandarin oranges and its mozzarella-cheddar blend make it more unique than a unicorn with two horns. As an alternative to the pies, freshly baked calzones, creatively loaded salads, monster subs, and chicken wings also populate the menu.
At Franco's NY Style Pizzeria, pizza comes by the slice or in 14- or 18-inch pies, from basic cheese slices to specialty Bronco pies (with mozzarella, buffalo chicken, and blue-cheese crumbles). Any of the specialty pizzas can be stuffed and transformed into their less understood but equally tasty cousin, the calzone. Meatball, chicken-parmesan, and sausage-and-pepper subs round out the menu.
Red chairs pop against the classic black-and-white checkered floor tiles at Korner Bistro. The green plants that fleck the interior offer an aesthetic touch similar to the foam art found atop hot espresso drinks. The balance of the elegant yet cozy ambience matches the balance of the menu. Grilled paninis, 6- to 13-inch sandwiches, and an array of pastries complement a full slate of hot and iced café beverages.
Whitewater Pizza & Pasta?s chefs know how to build a unique pie. They first roll out a regular, sourdough, or gluten-free crust, which adds a unique personal touch to classic pizzas simply topped with pepperoni or cheese. But it's the specialty pies that really reflect the culinary team's creativity?the Maui pizza, for example, swaps out traditional sauce for a sweet chili base, creating a sweet-yet-tangy flavor profile that's matched by toppings like chicken, pineapple, red onion, and bacon. Meanwhile, the taco pie forgoes a sauce base altogether. Instead, it derives flavor from a layer of refried beans, a perfect foundation for the toppings that follow: ground beef, olives, crumbled corn chips, cheese, and a side of salsa. Other pizzas include ingredients like garlic alfredo sauce, slivered almonds, and even Thai peanut-ginger sauce.
But despite the uniqueness of its pizzas, Whitewater's pastas aren't to be overlooked. Homemade alfredo and fresh basil add an extra-layer of richness to plates of cheese tortellini, while baked penne arrives with a medley of sun-dried tomatoes, garlic, and artichoke hearts. And the dining room is just as vibrant as the cuisine: a pinball machine and dart boards provide plenty of entertainment and can also settle disputes over who gets the last slice and who has to be content eating the napkins.
Johnny's Pizza massages dough into puffy pizza crust before arranging toppings such as bacon, green peppers, pineapple, and fresh tomatoes. Heaps of curated toppings pile on to Johnny's specialty pizzas, which include the spicy hawaiian with pineapples and jalapeños or the garlic chicken with bacon and white garlic sauce. On the side, orders of breadsticks come with a choice of cheesy garlic, italian herb, or spicy Cajun marinara sauce, a hybrid created with tomatoes grown in New Orleans's spicy soil and watered with Italian olive oil.