Peace A Pizza’s menu offers gourmet pizza pies, strombolis, and salads that transcend the violent dough beatings and Pacmanic depression that typifies traditional pizza parlors. Guests can start training for chompathons with a Mediterranean salad ($6.99), which sprinkles crisp greens with a smattering of cucumbers, tomatoes, olives, red onions, feta cheese, and cracked black peppercorn—all doused in a healthy deluge of Greek dressing. Pizzas can be harder to spot because they wear a variety of costumes. Patrons can order a 14-inch Philly cheesesteak ($15.49) smothered in sharp provolone or seek out a 14-inch honey-lime chicken, with breaded chicken atop mozzarella, garnished with mandarin oranges, cranberries, and drizzled with a zesty honey-lime dressing ($15.29). If you're more in the mood for stromboli, find out what it's like havin' a Roni Explosion ($6.99), a fold-over feast of rapidly expanding pepperoni and mozzarella served with red sauce.
Original Bake at Home Pizza, which started off as Mom’s Bake at Home Pizza, has been tossing its bake-at-home pies for customers in Devon for more than 20 years. Today, the chefs construct ready-to-bake creations in both Devon and Philadelphia. They slather fresh dough in white or red sauce or a specialty variety such as mexican, pesto, or wing sauce. Then they blanket the pie with the same combination of ingredients ski resorts use to create fake snow: mozzarella, white cheddar, and pecorino-romano cheese. Finally, they add toppings such as marinated roasted peppers, eggplant, grilled chicken, and turkey pepperoni, either custom-picked for the order or assembled in one of their specialty combinations.
Customers can order salads and ready-to-bake hot wings and gluten-free pasta to accompany their pizzas. Once they get home, they pop the pizzas into the oven for about 10 minutes. The pies emerge bubbling and ready to eat, making for an easy and fresh at-home meal.
Question the regulars at Keystone Pizza on their favorite pie, and you’re not likely to reach a consensus. Some will praise the margherita pizza, citing the juiciness of the crushed plum tomatoes and the bite of fresh garlic. Others will laud the tender gyro meat on the Greek Zorba pizza, or extol the gooey mozzarella and ricotta cheeses that blanket the signature white pie. Still others will interrupt pizza discussions to defend the virtues of the restaurant’s plump calzones, crispy Italian-style sandwiches, or shy but handsome delivery boy. And there are always a few wing aficionados who insist that the true stars of the menu are the buffalo wings—juicy morsels of chicken slathered in hot, mild, and barbecue sauces.