Clams, zucchini, and Louisiana hot sausage are among the eclectic ingredients chefs at Pizza Italia use to top more than 15 specialty pies. Customers can also adorn their own Sicilian-style pizzas, which range from mini to deep dish in size. Other authentic Italian and hearty American classics, from calzones and cheese manicotti to jalapeno poppers and a double Canadian bacon burger, await to be whisked to tables in the cozy dining room. The culinary team also caters to customers' dietary needs by making gluten-free dishes, using vegan cheese, and hand-feeding diners upon request.
Mission Pizza & Pub’s owners, Debra and Phil Willis, serve their handcrafted pizzas and craft beers to the tune of live country and bluegrass on Thursday, Friday, and Saturday nights, which give their Fremont eatery its down-home feel. Every inch of the walls is lined with vintage beer memorabilia, and an illuminated Guinness sign reminds visitors that it’s easy to read in the dark if the words are made of lights.
Each day at New York Pizza, Joey Wahab whips up a rich, savory tomato sauce from scratch, spooning it over freshly made disks of white or wheat dough. His business partner, Larry, draws from his mother's Italian recipes to imbue each dish of spicy meatballs or colorful pasta primavera with a connection to the past. The duo's handmade pies, cheesy calzones, and piled-high sandwiches quell hunger pangs with traditional ingredients, such as sautéed garlic and italian sausage, as well as contemporary favorites, such as boneless buffalo wings or cheesy-ranch bread sticks.
By using the freshest and highest-quality ingredients, Premier Pizza has created a neighborhood-favorite pizza palace. Owners Shawn and Tony source from local growers, who deliver fresh produce daily. Buy by the slice ($3.25) or opt for a whole pie (10"–16"). Taste buds delight to play host to the popular creamy garlic chicken (mesquite grilled chicken breast, red onion, green pepper, and parmesan cheese with choice of creamy garlic or pesto sauce, $12.95–$29.45) or the animal-free vegetarian (red onion, green peppers, black olives, zucchini, mushrooms, Roma tomatoes, parmesan, and cheddar cheese, $11.20–$28.45). Choose from 15 specialty combinations or design your own Pollock-inspired pizza with a cheese base ($8.95 for 10" to $20.95 for 16") and venture beyond typical topping tastes with your choice of pie-packers ($1–$2 each).
In his more than 25 years as a pizza maker, Dale Hoskinson has kept one thing constant: his allegiance to fresh ingredients. Each day, he and the staff of Shakers Pizza mix sweet dough, blend sauce from scratch, and shred whole-milk mozzarella to create a tasty base for both specialty and build-your-own pies. Creative combinations abound in the form of the chipotle pizza, which nixes traditional sauce in favor of a spicy pesto blend to don morsels of Cajun sausage, and the garlic chicken pie’s earthy duo of garlic ranch and fresh garlic atop chunks of grilled poultry. Diners can also designate their own toppings from a list that runs the gamut from pastrami and meatballs to zucchini, artichoke hearts, and pineapple. To pair with the headlining pizzas, an in-house ice-cream shop crowns cones with scoops of Blue Bunny ice cream. The pizza joint also keeps 13 beers on tap to fill glasses, pitchers, or 100-ounce beer tubes, which hold roughly the same volume of two full pitchers or one miscreant cactus.