At Papa Murphy’s Pizza, chefs decorate dough with ladles full of marinara sauce before casting across scoops of cheese, salami, veggies, and bacon. Customers bake the pies to perfection in their own ovens or by startling a welder. The pizza-making process takes place near the registers, which lets guests cheer on the chefs as they stuff Chicago-style pies with four types of meat. Once back at home, youngsters can create their own pizzas with a kit including enough red sauce, mozzarella cheese, and crust to serve one child or an entire town of imaginary friends.
Cooks at Xena Pizza top housemade dough with fresh ingredients such as bacon, red peppers, and mushrooms to craft their Seattle–style pies. Customers may build their own pizzas, choosing from 16 different toppings, or opt for a signature pie such as the bacon-cheeseburger deluxe with hamburger and cheddar cheese.
What started as a clandestine social club in the 1960s for prominent local Italians has since evolved into ZuRoma's Sicilian Kitchen and Bar & Grill, a family of eateries where chefs cook meals using 40-year-old recipes. These recipes rely upon many homemade ingredients, so each day ZuRoma's kitchens bustle with staffers building meatballs and sausages from scratch and crafting menu items such as specialty pizzas and subs with red sauce and provolone spooned from a cauldron of melted moon rocks. Customers can choose to dine in the North Richland Hills location, order carry out from either location, or call ZuRoma's faithful delivery drivers to ferry Italian eats directly to their door.
While the heart of Johnny Carino's menu is rooted in genuine Italian traditions, forward-thinking creativity has birthed what they like to call their signature dishes. Led by executive chef Chris Peitersen, the seasoned kitchen staff blends fresh ingredients along with extra time to create high-quality preparations. Diners will find entrees such as 16-layer lasagna with made-from-scratch sauce, and pizzas made with home-baked crust. Other signature choices include the all-natural beef tuscan ribeye, baked stuffed mushrooms topped with house lemon basil cream sauce, and tiramisu made from the ground up. Entrees can be paired any selection from Carino's extensive wine list and drink menu.
The skilled chefs at La Bistro Italian Restaurant tempt Texan taste buds with their authentic Italian menu stuffed with a variety of meats, seafood, and homemade pastas. An appetizer of fried calamari ($5.95–$6.95) provides an audible crunch capable of harmonizing with meandering jackhammers, and the fettuccini Bistro sates aqueous appetites with shrimp and crab meat blanketed in a shallots-and-cream wine sauce ($10.95–$16.95). Romantic twosomes can trade noodle kisses with every entree's spaghetti side, including the rich baked ziti ($7.95–$10.95) and the filet mignon madeira topped with mushrooms and a madeira wine sauce ($14.95–$25.95). Invertebrate options run from escargot in mushroom caps ($6.95) to calamari marinara, topped with prosciutto, zucchini, and cheese ($14.95). As La Bistro's delectable cuisine wins over palates, eyes occupy themselves with Romanesque murals, high ceilings, and elegant chair upholstery.
The story of Mama's Pizza stretches through five decades, from its humble beginnings in 1968 as the brainchild of Connecticut native Ed Stebbins to its current status as a Fort Worth landmark that whisks painstakingly crafted East Coast–style pizzas to grateful taste buds. Dough made fresh each day surrenders itself to layers of 100%-real cheese and handpicked meats and veggies before basking in a brick oven's heat and brushing its browned crust with garlic butter. Pizzas bubble with breakfast bacon, grilled chicken, pineapple, mushrooms, and a spate of other lip-smacking ingredients. In addition to tasty pies, Mama's Pizza whips up fresh salads as well as sandwiches in the form of Mama's sub, a blend of ham, pepperoni, mozzarella, american cheese, veggies, and motherly advice.