Cheesy 18-inch pizzas can be topped with your choice of toppings, like mushrooms, bell peppers, sausage, artichoke hearts, or jalapeños
Up to 42% Off Pizza and Soda at Red Pepper Pizza
Red Pepper Pizza
Papa John's – East Bay - Up to 44% Off Pizza Dinner
Papa John's - East Bay
Hand-tossed extra-large pizzas showcase tangy sauce made from California-grown tomatoes and a choice of fresh veggies and meats
Up to 43% Off Pizza, Food, & Drinks from Mission Pizza & Pub
Mission Pizza & Pub
Creative pizzas, oven-baked sandwiches, and 32 microbrews and imported beers served amid live country and bluegrass music
Papa John's – Up to 44% Off Pizza Dinner
Papa John's - Danville
Papa John's Pizza – Up to 49% Off Pizza and Ice Cream
Papa John's Pizza
Pizzas with thick cloaks of sauce made from California-grown tomatoes, plus local IT'S-IT ice-cream sandwiches
$5 Buys You a Coupon for 20% Off Your Order
Downtown Walnut Creek
For $5, receive a coupon for 20% off your order
$12 for Pizza at Pancoast Pizza
East Coast–style pizza made with homemade sauce and complemented by salads and hoagies
50% Off at Pizza MODA
Organic thin-crust pizzas, inventive pastas and salads, and a variety of vegan and vegetarian dishes
Up to 50% Off Italian Cuisine at Dino & Santino's
Dino & Santino's
Italian-Greek menu includes clams and garlic pizza, braised short ribs, and house-made fried donuts drizzled in honey
$5 Buys You a Coupon For 25% Off Your Bill
Mozzarella Di Bufala Pizzeria
Saint Francis Wood
For $5, receive a coupon for 25% off your bill at Mozzarella Di Bufala Pizzeria
$15 for Pizza and Beer at Pizza Orgasmica & Brewing Co
Pizza Orgasmica & Brewing Co
House-brewed beers complement vegetarian, seafood, and specialty pizzas topped with Brazilian-style chicken or marinated shrimp
Papa Murphy's Pizza – Up to 52% Off Pizza, Sides, and Soda
Take 'N' Bake pizzas with fresh dough topped with ingredients in customized or pre-selected combos
Up to 40% Off at Pizza Party
Pizzas in bacon-chicken and greek veggie varieties emerge from the oven on traditional, gluten-free, or 20-inch Belly Buster crusts
Bibo's NY Pizza – 50% Off Pizza, Beer, and Mason Jars
Bibo's NY Pizza
Small, locally owned pizzeria crafts authentic New York–style pizzas with thin crust and serves Lagunitas beer
Up to 47% Off Pizza and Breadsticks at Checkers Pizza & Ribs
Checkers Pizza & Ribs
Pizzas loaded with whole-milk mozzarella and topped with artichoke hearts, gyro meat, sun-dried tomatoes, or more
Up to 50% Off at New York Pizza
New York Pizza
More than a dozen gourmet pizzas plus calzones, salads, and sandwiches
Up to 39% Off Family Pizza Meal at Mountain Mike's Pizza
Mountain Mike's Pizza
Massive pizzas topped with ingredients such as Louisiana hot sausage, sun-dried tomatoes, and fresh green onions
Up to 38% Off at Napoli Pizza & Pasta
Napoli Pizza & Pasta
Up to 15 specialty pizzas with regular or gluten free crusts, such as Mega Meat with sausage, pepperoni, salami, canadian bacon & linguicia
46% Off Carryout Pizza Meal at Magoo's Pizza
Fresh pizzas topped with a choice from six different sauces and toppings ranging from pepperoni and mushrooms to chorizo and artichokes
Up to 50% Off at Triple Seven Pizzeria
Triple Seven Pizzeria
Gourmet pizzas with sourdough crusts made daily and combinations of fresh toppings
45% Off at Dario's Pizza Restaurant in Sausalito
Dario's Pizza Restaurant
28 different pizza combinations, hand-rolled gnocchi, and other classic Italian dishes tantalize taste buds in bright, rustic eatery
Up to 40% Off at Extreme Pizza
Creative pizzas house unconventional toppings, such as four types of cheese, roasted walnuts, and fresh sage; subs include chicken pesto
40% Off Pizza, Drink, and Cinna-Dots at Top This Pizza Co.
Top This Pizza Co.
Signature pies such as Minnie's Margherita, Michaels's Cheesy Madness, and Leo's Chickenlicious served with soda and order of cinna-dots
$12 for Food and Drinks at Pleasure Pizza
Sandwiches such as the Cuban and grilled veggie complement a revolving selection of salads and 18 types of pizza
50% Off for Pizzeria Fare at Happy Pizza
Sicilian-style pizzas blanketed in house-made marinara or pesto sizzle beside hearty sandwiches & pasta dishes
Though Straw Hat's menu is predominantly circular cuisine, diners can stave off the pizzapocalypse with a curtain raiser of a dozen Mojave hot wings ($7.99) and equally savory views of the all-you-can-watch plasma TVs. Next, flip a dollar bill to decide whether to have Straw Hat's original California crust or a thicker, pan-ier DaPan pizza foundation and then build your own piescraper from the medium 12 in. ground up with any of more than 20 toppings and four sauces (one topping or cheese, $12.99; each additional topping, $1.25). Experimental eaters can create a heretofore unheard of combo such as a barbecue-bacon and pineapple pizza. For more ready-made and time-tested flavors, grab one of Straw Hat’s specialty Master Pizzas, such as the king-size 18 in. favorite, The Works (salami, ham, sausage, pepperoni, linguica, ground beef, mushrooms, olives, and bell peppers, $26.99).
The dough wizards at Papa John's hand toss circular masterpieces with original and thin crusts made from high-protein flour to support warm bouquets of toppings. Hand-cut produce crowns all of Papa John's pizzas, mingling with the sun-soaked sweetness of sauce made from fresh, California-grown tomatoes. By adhering to its brand promise of "better ingredients, better pizza," Papa John's grew from a back-tavern pizzeria into more than 3,500 restaurants within three decades' time, or the amount of time it takes to grow a single pizzeria from a small seed.
The word express in Vito's Express refers to more than the gourmet New York-style pizza available for takeout. A love for speed is on display throughout the restaurant, from the Raiders helmets on the walls to the authentic Vespa scooters parked inside. At the full bar, a beer-cooling system pours drafts from the bottom of the glass, resulting in less of the foam that falls out of taps after they're unpacked. A selection of robust red wines also pairs well with Vito's signature pizzas, whose toppings range from pesto sauce, feta, garlic, and chicken—co-owner Scotty's favorite—to marinated lobster and amaretto cream sauce.
When you accidentally plant tomato seeds instead of building a treehouse for your children, you'll have to learn how to put a tomato to good use. Today's Groupon gives you a tasty education in the red fruitgetable with $20 worth of Italian cuisine at Tomatina for $10. Bring a flavorful tutorial to your palate with professorial pizzas and pastas straight from the tomato academy.
The menu at A-Town Pizza & Kabob House is diverse in a rather unconventional way?diners will find a mix of Italian, Afghan, and American food. Crowning the selection of 13 specialty pizzas is the A-Town special, a pie that?s buried under 20 toppings including salami, jalapeno, feta, and pineapple. Diners can choose up to four toppings to put in a calzone, and a succinct lineup of pasta dishes further solidifies the menu's allegiance to Italian tradition. Afghan spices, meanwhile, flavor lamb, beef, or chicken kabobs, and, like the edible ink used to sign the Constitution, sandwiches and hot wings burst with all-American flavors.
Cooks at Pavlo's Pizza and Pasta rise early each day to craft fresh pizza dough and sauce for their signature pies. The crisp circlets sport never-frozen ingredients including artichoke hearts, garlic, linguica, feta cheese, and pesto sauce. At large booths, silverware clatters percussively, and delivery drivers rush past, transporting pizzas to customers staying in for the evening or pretending not to be stuck in wet cement. Half racks of baby-back ribs share the tables with oven-baked sandwiches stuffed with house-made meatballs and marinara sauce.
Papa Murphy’s serves up a tasty menu of handmade take ‘n’ bake pizzas created using dough, cheese, meats, and veggies that are freshly prepared every day. After customers choose their pie, Papa Murphy's personable pizza fashioners will build the pizza in-store and then package it for customers to bake at home in the oven, in a pottery kiln, or over a pile of burning cookbooks. Customers can select one of Papa Murphy's signature pizzas or customize their pie to a more specific taste, culling from the four sauces, three crusts, and more than 20 toppings available.
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).
Mezza Pizza & Grill provides it's customers with great food at great prices. Come on in and try our food. We would love to serve you and your family!
Chef Charlie Hallowell learned the art of wood-firing from the best of them. He trained under Alice Waters at Chez Panisse for eight years and also borrows her farm-to-table philosophy, reinventing his pizza offerings daily to include whatever's freshest, be it wild arugula and speck or chanterelle mushrooms and gremolata.
Pizza Ultimate's kitchen crew begins their pizzas with a solid base. They make the dough fresh with high-protein flour and low-sodium baking soda, and for the jalapeno and garlic options, they bake the ingredients directly into the crust. The cheese sprinkled on top is real mozzarella, though specialty pizzas include delicious combinations of ingredients, such as a mix of red and green pesto sauce, or chorizo and cotija cheese. Customers can call for delivery, but they'd miss out on the heady competition at pinball and pool, and the live music that fills the room every other Friday night.
The chefs at New York Pasta & Pizza honor the eatery’s name by crafting foldable, thin-crust, New York–style pies from fresh dough made daily. The cooks toss and fire 12 specialty pizzas, including the buffalo-, pesto-, or garlic-spiced chicken pizza, the Greek-inspired eggplant-and-feta pizza, and the Mexican-style chorizo-and-linguiça pizza. In the hope that one day someone will request an edible portrait of Al Pacino, the pizza artists also encourage customers to create their own pies from more than 45 toppings such as sun-dried tomatoes, italian sausage, and artichokes. Guests can also supplement pizzas with New York–style sides such as wings, ribs, garlic bread, and several classic Italian pastas.
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.