Lamppost Pizza combines the best of veggies, grains, and cheese to sling a wide variety of succulent items from its expansive menu. Twenty-six toppings and four different sauce options create numerous permutations of custom dough disks, and 11 specialty pizzas squash hunger rumblings, with selections such as the Lamppost pesto supreme with pesto, artichoke hearts, mushrooms, and fresh garlic ($17.89–$24.99), or the all-meat Linebacker pie with salami, ham, pepperoni, ground beef, sausage, and real bacon bits ($17.89–$24.99). Salads ($3.95+), sandwiches ($5.25+), and bountiful bowls of pasta ($7.75+) round out the menu to cater to the slice-averse. Lamppost also provides tasty take-'n'-bake pizzas ($10.50+) for migratory munching needs, as well as hot and hearty breakfast fare for cerealphobics and polymeal egg-advocates.
Serving fresh and speedy pies across America for more than 50 years, Little Caesars now sates impatient appetites and sauce-starved tongue buds worldwide. Select from cheese, sausage, or pepperoni on your two sumptuous, Hot-N-Ready large pizzas (a $5 value each), which are crafted from fresh dough disks that are made in-store every day and will be ready and waiting whenever the craving hits you. The accompanying order of eight Crazy bread sticks and tomato-based Crazy sauce (a $2.99 value) is perfect for completing the party or sating stomachs that have developed crust issues ever since they caught pizza sharing a plate with predressed salad.
It may be called the Big Apple, but New York City is far more famous for another culinary export. Pizza practically counts as its own food group across the five boroughs, where the slices are thin and foldable. If the pies at Giant New York Pizza are any indication, Vallejo is staking its claim as New York's honorary sixth borough.
The pizzeria's chefs are decidedly old school in their approach, starting with housemade dough that's brushed with olive oil and slathered with a sauce that's also housemade. They take some liberties with their toppings, straying from New York tradition to create pizzas such as the Santa Fe (chipotle pesto sauce, chicken sausage, red onions, sweet corn, tomatoes, and cilantro) and the spicy Maui (white sauce, grilled chicken, pineapple, red onions, and jalapeños).
Need a fix? That's what we do. We offer hand-crafted gourmet pizzas, authentic Italian gelato and sorbet (made fresh daily), baked-to-order cookies (in under 2 minutes), delicious oven-roasted sandwiches (served with homemade fries) and some pretty yummy appetizers too!
The name Biggies Pizza & Wings isn’t an exaggeration. The cooks hand-toss fresh dough for pizzas as large as 26 inches across and then top the circular foundations with robustly flavored toppings such as chicken, bacon, and mushrooms. Specialty pies include the BLT and the Hawaiian Holiday, which piles canadian bacon and pineapple onto a style of crust that’s more commonly used to make hula dancers’ skirts. In addition to crafting pizzas, cooks toss regular and boneless chicken wings in sauces ranging from sweet chili to hot. To round out meals, patrons may opt to fill up their plates at the salad bar with single trips or unlimited pilgrimages.
All of Rico's Italian Pizza's dough discs are tossed by hand before being slathered with sauce, strewn with fresh toppings, and baked to a bubbly golden brown. Create your own circular edible by choosing thin, medium, or thick crust, then picking toppings ($11.95+). Or, go for a prearranged pie, such as the generously topped Carnivore (pepperoni, salami, italian sausage, ground beef, linguica, and canadian bacon; $14.95). Take-and-bake pizzas await ovens where they can be incubated until their flavors hatch ($8.95–$9.95). Rico's menu also offers sandwiches and salads for people who don't like cutting circles into triangles. Plus, the restaurant's casual décor makes any meal there more relaxing than a picnic in a gutted bus at the bottom of a quarry.