$15 for Two 12" Specialty Pizzas at Uprising Pizza ($28 Value)

North Side

Value Discount You Save
$28 46% $13
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In a Nutshell

This shop whips up artisan wood-fired pizzas with imported ingredients; specialty pies include a jalapeno popper pizza

The Fine Print

Promotional value expires Jun 1, 2016. Amount paid never expires. Limit 1 per person, may buy 1 additional as gift. Limit 1 per visit. Limit 1 per table. Valid only for option purchased. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

The Deal

  • $15 for two 12” specialty pizzas ($28 value)

Uprising Wood Fired Pizza Co.

Residing just steps away from the brown-line stop on Armitage, Uprising Wood Fired Pizza Co. uses its wood-fired oven to churn out a wide assortment of artisan pies and sandwiches. Premium ingredients are the foundation of every item on the menu: pizzas, for instance, are built with Caputo 00 flour and imported tomatoes, and sandwiches are stacked with Boar's Head meats on daily-baked breads. Here are a few options to consider when you visit:

  • 8-point ricotta pizza:: To create this pie, chefs hand-form dough pockets and pack them with sweet dolce ricotta cheese. Those pockets surround a base of hand-crushed tomatoes, mild Italian sausage. and fresh mozzarella.
  • Jalapeno popper pizza: This certainly isn't your average pizza. It starts with a smooth cream cheese base, and things get even more interesting with the toppings, which include applewood-smoked bacon and fresh jalapeno poppers.
  • Italian grinder sandwich: Black forest ham, genoa salami, pepperoni, capicola, provolone, and pepperoncini peppers all in one bite.

Customer Reviews

Pizzas are truly wonderful. Many options to choose from which makes your decision tough. I especially enjoyed the bbq chicken with smoked gouda cheese pizza. very tasty!!!
Carmela S. · June 3, 2016
Great Pizza and Sandwiches
Lisa S. · June 1, 2016
Good crust and fresh ingredients from a wood burning oven. Great friendly staff.
Scott A. · May 31, 2016

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