Step aside, chimichanga. Somehow at some point Phoenix became a haven for great pizza -- and that's a good thing. It seems there's a new place for pie popping up every day so it might seem a little overwhelming to try to figure out where to go when you get those (likely frequent) pizza cravings. Whether you go for deep dish, Neapolitan-style, gas-fired, or a quick slice, there's definitely a restaurant in the Valley serving up pizzas to suit your mood.
Tirolese at Pomo With over twenty pizzas on the menu with unique topping combinations, picking the Pomo pie for you is no easy task. Anchovies, prosciutto, shrimp, and more are all on the table, but the Tirolese with speck and brie is definitely one-of-a-kind. The smoked prosciutto, otherwise known as speck, gives the pizza a hearty, fatty flavor, while the smooth melted brie mellows out the intensity of the speck. All of the pizzas are made in Pomo's wood-fired oven by chef Matteo Schiavone and certified by the V.P.N. Verace Pizza Napoletana and the A.P.N. Associazione Pizzaiuoli Napoletani in Napoli, Italy. If you want the legit pizza experience, look no further than Pomo.
Brussels Sprout Pizza at Federal Pizza Brussels sprouts are totally having a moment right now and that's quite all right after years of being one of the most hated veggies known to man. So, why not throw the vindicated vegetable on top of a pizza? Well, at Federal Pizza they do just that, adding crisp pancetta, bright lemon and manchego cheese, and roasted garlic. Best of all, you can get this wintery pie through the Federal drive thru so you don't even have to leave your car.
Sopressata and Olive Flatbread at Oven + Vine If you're not a fan of super thin cracker-like crust, Oven + Vine's flatbread selection is a good alternative. Cooked in a gas oven, the crust is more airy and chewy than a Neapolitan-style. While the flatbread you choose is likely a matter of taste, the sweet sopressata and assorted olive pizza with parmesan and the house sauce has a nice balance of sweet and briney flavors. The trick is to not devour the whole flatbread in one sitting, though it's understandable if you do.
Margherita D.O.C. at La Piazza PHX As long-time fans of Glendale's La Piazza al Forno, it was definitely good news for us when the team behind the Neapolitan pizza hotspot opened a second location in downtown Phoenix. While the Regina Margherita D.O.C. has mozzarella di bufala, the regular Margherita D.O.C. has the same smoky, perfectly singed crust and bright, lightly chunky San Marzano tomato sauce as the Regina. The difference? Well, the Margherita D.O.C. is $3 cheaper and comes smothered in the restaurant's in-house made mozzarella, rather than just a small speckling of the bufala that you'll find on the Regina.
Focosita at Focoso Sure, Focoso is another Neapolitan pizza maker, but they're also a husband and wife team making wood-fired pizzas off of a food truck. While having a huge, fiery oven in a metal truck in Phoenix in the summer is a little rough, Robert and Jessie Gall have made it through and are crafting both authentic and specialty pizza creations out of their truck. The Focosita blends jalapeno, ricotta, mozzarella, sausage, cherry peppers, basil, and pepperoncini for a spicy kick, though the ricotta and herby sausage tie all of those peppers together.
Slice of Nana's Pie at Isa's Pizza When it comes to getting just a slice, Isa's is the place to go. The red-and-white checkered tablecloths and red plastic coke cups give that classic slice-on-the-go vibe. Plus, with tons of options and even more possible topping combinations, the possibilities at Isa's are endless. However, the simple Nana's Pie is a good place to start at this North Phoenix pizza joint. The plum tomato sauce is lightly sweet, kind of like how sweet it is that they named the pizza after their nana in the first place. With a generous helping of creamy mozzarella and a few pieces of basil, it's not the most adventurous option at Isa's, but it is classic. You likely won't need more than one slice to fill you up, either -- the pieces are huge.
Pizza San Francesco di Paola at Andreoli Italian Grocer North Scottsdale's Andreoli does Italian right so if you're going to get a focaccia, you have to get it there. The crust is crunchy on the edges and light on the inside, just like it should be. Topped with a generous serving of the house tomato sauce and melted mozzarella, it might not look like the pizza you're used to, but it certainly tastes good. Five dollars gets you a fairly large piece, cut in half, which pairs nicely with a side salad or the soup of the day.
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Biancoverde at Pizzeria Bianco There've been moments where any one of Chris Bianco's pizzas were the favorite. The Rosa's pistachio and parm combo is completely unique, while the Wiseguy with smoked mozzarella and Schreiner's fennel sausage is a great hearty option. However, the Biancoverde, with its blend of ricotta, mozzarella, and parmesan is a cheese lover's dream. Topped with peppery arugula to cut some of the heavy, creaminess of the rest of it, this pizza is all about a delicate balance of flavors.
House Pizza at The Parlor There's no tip-toeing around it -- The Parlor's House pie is kind of a beast. Sauce free, this white pizza is not lacking in the flavor department at all. That's because the combination of earthy, bitter kale, sweet and spicy giardiniera, and smoky, fatty bacon is a powerhouse. Be prepared for bold flavors if you order this one at the Biltmore-area pizza joint. If you don't think you can handle it, though, or you have picky eaters in tow, there are plenty of other top-notch options at The Parlor, too.
Deep Dish at Rosati's Some people are deep dish haters, but that's their loss. Deep dish pizza, with its crunchy crust filled with tons of cheese, toppings, and a thick layer of sauce, is everything you like about pizza, but just more of it. More pie like than other pizza pies, it might be the only acceptable form of pizza to eat with a fork and knife. While the toppings are up to you, you really can't go wrong with spicy Italian sausage. Just be prepared to wait the 45 minutes it takes to bake one of these massive beauties.