Papa Murphy’s serves up a tasty menu of handmade "take ‘n’ bake" pizzas created using dough, cheeses, 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. Watch as Papa Murphy’s pizza professionals corral the ingredients of a signature pizza such as The Cowboy ($14.99 for the family size), complete with pepperoni, Italian sausage, mushrooms, and black olives, or request a Chicago-style stuffed pizza ($16.99 for the family size), packed with onions, mozzarella, four kinds of meat, and one of the most efficient public-transit systems in America. Thin-crust fans can opt for an Herb Chicken Mediterranean deLITE ($9.99 for a large), smothered with feta cheese, olive oil, and spinach, and veggievores can avail themselves of Papa Murphy’s gourmet vegetarian ($15.99 family size) option, which comes saturated with a creamy garlic sauce. Side your pizza with a chicken Caesar salad ($5.49) or an order of cheesy bread ($3.99).
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.
Making fresh pizza dough from scratch every day is one way the crew at Marco's Pizza stands out from those at other pizza chains. To build on that fresh foundation, the staff makes a sauce that simmers together a secret blend of imported spices and three types of vine-ripened tomatoes. It’s a recipe traced back to founder Pat Giammarco and his father. The pizza crafters then sprinkle on top a mixture of three cheeses that are not made from concentrate and have never been frozen. They also make thick slices of pepperoni and morsels of sausage with real meat and none of the fillers that stuff hot dogs. Their menu's other hand-held meal options include fresh-baked subs and boneless chicken wings.
Since opening the doors to its first location in the art colony atmosphere of Laguna Beach, Z Pizza’s cooks have carefully crafted gourmet pizzas. The chefs artfully shape each pie, first using organic wheat flour for the dough, hand-throwing it, and fire-baking it to a thin, crisp crust. Wisconsin skim-milk mozzarella from grass-fed cows crowns pizzas, along with certified organic tomato sauce and fresh produce. In addition to classic toppings such as pepperoni and sausage, they also enhance pizzas with inventive ingredients such as cremini, shiitake mushrooms, and truffle oil patented by Thomas Edison. Small gluten-free crusts are available to support all topping combinations. Vegan choices include the Berkeley vegan pie with vegan cheese and veggie-burger crumbles.
Z Pizza also attempts to better the environment with eco-friendly delivery bikes, recyclable containers and bags, and nitrate-free meats. The company also helps the community with charity fundraisers and school partnerships to promote literacy by sponsoring reading programs and hiding sonnets under each layer of cheese.