Papa John's has carefully crafted a menu of specialty pizzas to satisfy any taste or mouth shape. Order a Hawaiian BBQ Chicken, or go all-out and get The Works, a top-heavy combination of pepperoni, ham, spicy Italian sausage, fresh-sliced onions, green peppers, gourmet baby portabella mushrooms, and ripe black olives. Satisfy herbivores and herbivoyeurs with a Tuscan Six-Cheese or Garden Fresh pie. The full list of specialty pizzas includes several more; take the hassle out of haggling over individual ingredients and boldly cast your straight-ticket ballot for the pizza party that your conscious dictates.
Chefs at Sardo's Pizza sweep house-made sauce across New York– style pies, served up with a side of good-natured jabs from owner Santo Sardo. Bubbles of fresh mozzarella bloom between tomatoes, garlic, and parsley sprinkled on the menu's Old Fashion pizza, an entree more conservative than the estimated size of the universe. Patrons embellish Supreme dough disks with any five toppings, including pepperoni, artichoke heart, mushroom, jalapeño, and meatball, and then get tangled up with 12 wings and 6 garlic knots splashed with buttery goodness. Other authentic and inventive selections include the lasagna calzone and the Eggplant Parm, which snuggles into a hero's sizzling pocket of homemade bread.
Forged in oven fires from freshly tossed dough, Your Pizza Shop’s menu of pizza creations features flavor circuses of savory sauces, local produce, meaty flavors, and rich cheeses. Protein-packed pizzas summon carnivore cravings and include the barbecue, steak, or five-meat Meat Pie ($9.99–$15.99), and the Meatless Gourmet beckons vegetarians with locally grown green peppers, mushrooms, and banana-pepper sprinkles ($9.99–$15.99). Customers can also start with a plain-cheese pizza palette ($8.99–$11.99) and decorate it with a plethora of toppings, such as pineapple, ham, and black olives ($0.75–$1.25/topping). Like the earth's crust, Your Pizza's crust is completely flat and can be ordered thin, hand-tossed, or deep dish. Subs, calzones, and pastas sate non-circular noshers, and a variety of salads summon cool, crisp bites of fresh vegetables, meats, and cheeses. Flocks of wings take flight into mouth-caves dressed in a variety of flavors, including mild, hot, super hot, barbecue, garlic, and teriyaki ($6.99–$14.99).
Weighing in at almost a pound per slice, Mario's Pizzeria Trattoria's philly-cheesesteak stuffed pizza teems with meat and three cheeses. This is just one of the menu's specialty pizzas, which also include the pizza with nine vegetables and four cheeses and the Chicago Classico, made with sausage and fresh basil. The pizza dough is made fresh daily, as is the tomato sauce that douses pasta dishes.
Diners enjoy their pizzas, pastas, subs, and salads inside or out on the patio tables. They can even cruise through Mario's drive-thru window in Largo if they need a meal to go or a quick olive-oil top-off to keep car engines running smoothly.
Tradition fuels the menu at La Pizza Mia Pizzeria, which has been baking pizzas and assembling sandwiches for more than 30 years according to Patch. The selection of familiar Italian and Italian-American comfort foods includes the option to grab pizza by the slice or custom-design an entire pie with any of the 14 available toppings—including bacon, spinach, and mild peppers. This adherence to timeless tradition also influences the pizzeria's decor, which features stained-glass lamps and Queen Anne-style dining-room chairs, which were made famous by European monarchs at their lavish post-softball pizza parties.
Like tributaries merging to form a mighty river of marinara sauce, three friends and lifelong Italian restaurant owners joined forces to create Uncle Frank's Italian Restaurant, bringing along their best recipes with them. They make their pizza and pasta sauces daily, slathering them onto doughy crusts bound for fire-crackling ovens where they transform into New York-style pies. They prepare proteins such as chicken in the gamut of Italian styles, slathering the poultry with mushrooms and wine to create a marsala or coating it with breading and parmesan cheese to produce a parmigiana.