Papa John's has carefully crafted a menu of specialty pizzas to satisfy any taste or mouth shape. Order a Hawaiian barbecue 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 portobello 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 conscience dictates. Alternatively, you can create your own game-changing, custom pizza by selecting up to seven pie-worthy toppings to adorn your large creation.
Savageland Pizza transplants diners to a jungle-themed eatery, where they feast like scavenging cromagnons upon hand-tossed pizza hewn from house-made sauce and freshly made dough. Concoct a personalized pie from a cornucopia of toppings ($4.39–$16.99), or choose from Savageland's menu of specialty pizzas, which build cross-continental bridges through jetsetting ingredients and enormous suspension cables ($16.99–$25.99). Internationally inspired eats include the chicken asiago pizza as well as the Mexican, a smattering of beans, beef, cheese, olives, and salsa that retain the fiery charisma of a taco salad but set in a relaxing, hand-tossed new context. A full bar is on hand to douse the flames of thirst with a fire-extinguishing line-up of draft microbrews ($4.25).
The chefs at Pizza Oven hand toss fresh dough to create specialty pizzas available by the slice or whole pie. In addition to creative pies like the Bangkok Bombshell, slathered in thai peanut sauce, chicken, cilantro, and mozzarella, they also make classic bread sticks and garlic bread sticks.
Italian Kitchen's authentic Mediterranean lunch and dinner fare sates overwrought salivary glands with a host of classic entrees, steaks, and specialty pastas served in a cozy, Old World ambience. Most doughy offerings are available in piccola (small) and grande (large) servings to slay hoards of hunger demons both modest and monstrous. Classic comfort foods, such as baked lasagna (dinner servings $16.99/$20.99), peacefully coexist alongside fancier fixings, like the chicken fettucini in parmesan alfredo sauce (dinner servings $15.99/$19.99) or decadent lobster ravioli ($30.99). Culinary constitutionalists, on the other hand, can practice self-containment by building their own pasta platter ($17.99 for a dinner serving) from a worthy assemblage of noodles, sauces, and meats that outshines even the swankiest of Cub Scout spaghetti dinners.
Owners Ginny and Jerry consider everyone who dines at Mamma Mia's Ristorante and Pizzeria to be honorary members of their family. Though the sundrenched coast of Southern Italy may seem a world away from their cozy pizzeria, they do all in their power to evoke that region’s famous hospitality. They start with heaps of pasta or Sicilian lasagna, a layered creation of sausage, spinach, mushrooms, eggs, olives, and cheese. Imported cheeses and homemade Italian sausages find their way into the menu’s pizzas and calzones, which guests can pair with a drink from the full-service bar. On colder days, warmth emanates from the indoor dining room; the outdoor patio hosts lively meals and spontaneous gladiatorial bouts throughout the spring and summer.
When Spokane natives and Adelo’s Take-N-Bake Pizza owners Matt and Kim Howes decided to open their restaurant in 2008, they wanted to offer, in their own words, "great pizza at a great value." After four years and gaining a following in the community, Adelo’s Take-N-Bake Pizza continually strives to appease. Customers can construct their own pizzas, matching four types of crust, including their very own gluten-free, with six house-made sauces, hand-grated 100% whole-milk mozzarella, and more than 25 toppings. The gluten-free option came about when they discovered Kim’s gluten allergy, and, as a result, they knew they would have to adjust their approach to pizza. However, instead of simply declaring the pies off-limits, they spent their time in the kitchen tweaking recipes and researching alternative ingredients that would keep their slices both delicious and healthy. The result was a gluten-free dough derived from rice, potato, and tapioca flours that helped bring pizza back into the lives of celiac sufferers and earned the restaurant accreditation through the National Gluten Intolerance Group in 2011. Today, that dough forms the basis of their gluten-free specialty pies, which range from the pineapple-sprinkled Hawaiian and creamy garlic chicken to the jalapeno burn packed with peppers and spicy sausage. No matter what pie they choose, customers can also complete their meals with a six pack chosen from the shop's large selection of mix-and-match micro brews, which also include gluten-free beers from forward-thinking brewers such as Bard’s Tale Brewing Company.