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.
Pasquale's West Coast Pizzeria delights its guests with a smorgasbord of pizzas. Chefs prepare each one with an original, skinny, or pan crust, and offer the option of creating your own pie or choosing a specialty. The Maui Gourmet pizza, for example, comes loaded with bacon, pineapple, ham, roma tomatoes, onions, and sweet chili sauce.
Hearty baked pastas and cold and toasted deli subs are available as well. To cheese-stuffed ravioli or ham and turkey heroes, diners might add crispy, golden-brown garlic bread and some draft beer. Moreover, philanthropic patrons can gather at Pasquale's for fundraisers, with the pizzeria donating 25% of the proceeds and reserving the last slice of pie for any nonprofit.
Vienna Pizzaria, previously known as The Pizza Guys, extinguishes hunger with customizable pies that headline a full menu of fresh, casual Italian and American fare. Dough molders draw from an arsenal of 38 classic and exotic toppings⎯including everything from clams and boiled eggs to corn and hearts of palm⎯to festoon 16-inch large pizzas. Guests may also take the old-fashioned route with tried-and-true embellishments such as pepperoni and mushrooms, creating a meal as traditional as an edible Norman Rockwell painting. Additionally, house salads squash vegetable cravings with a flurry of ingredients, including kidney beans, cucumbers, and black olives.