Community

Pizza that Pops

The staff of Community magazine offers some of its favorite pizza options in Utah, Idaho and Jackson Hole.

Feb 8, 2017

In an article from the New York Times Mobile Edition, Mark Bulik examined the paper’s first mention of pizza in the 1940s. Originally written at a time when American troops were fighting in Italy, two 1940s articles describe “one of the most popular dishes in southern Italy, especially in the vicinity of Naples” as “pizza — a pie made from a yeast dough and filled with any number of different centers.” The article even has the following prophetic quote: “The pizza could be as popular a snack as the hamburger if Americans only knew more about it.”

How times have changed! According to PMQ Pizza Magazine, U.S. pizza sales were $38.5 billion for the year ending Sept. 30, 2015, with more than 74,000 pizza stores nationwide. With so many choices available, the staff of Community magazine offers some of its favorite pizza options in Utah, Idaho and Jackson Hole.

Flatbread Neapolitan Pizza

Boise and Meridian, Idaho; Sugarhouse, Utah

Flatbread Neapolitan Pizzeria boasts a fidelity to the culinary traditions of Neapolitan pizza, while also crafting new flavors, all cooked in 800-degree wood-burning ovens from Naples.

Staff Comments:

Kevin Kiernan, designer and photographer: Try the Tuscan Chicken with herbed olive oil, feta, artichoke hearts, sundried tomatoes, spinach and green onions.

Geoff Osmond, advertising consultant: My rule of thumb is to always order what Kevin does!

Julie M. Bradford, managing editor: They have a fun Make-Your-Own Pizza option for kids.

Pie Hole

Boise, Idaho and Salt Lake City, Utah

According to the Idaho Statesman, “Pie Hole is the culinary king of darkness … the late night boss.” Its black walls and punk rock music provide as unique an experience as some of its pizzas, which are cheap and sold by the slice.”

Staff Comments:

Julie: When in Idaho, the potato pizza is a must.

Arella Pizzeria

Bountiful, Utah

Arella Pizzeria was touted as one of Bountiful’s “food gems” by Examiner writer Heather King.

Staff Comments:

Julie: I enjoy the Arella, which has mozzarella, brie, gorgonzola, caramelized pears and candied pecans with arugula tossed in blue cheese on top.

Arkin Hill, publisher: When I want a change of pace from traditional favorites, Arella’s White Pizza hits the spot, with two kinds of mozzarella, Alfredo sauce, Canadian bacon, caramelized onions, pine nuts, artichoke hearts and fresh basil.

Settebello

Salt Lake City and Farmington, Utah

Settebello specializes in pizza Napoletana, which is soft and foldable and often eaten with a knife and a fork. Whenever possible, ingredients are imported from Italy.

Staff Comments:

Arkin: I like the Pizza Carbonara with its crushed tomatoes, pancetta and mozzarella, but I especially like the twist of putting egg on the pizza.

Julie: I love the basic wood-fired margherita pizza with crushed tomatoes, mozzarella, basil, Parmigiano-Reggiano and extra virgin olive oil. Be sure to try the yummy gelato after your meal.

Pizza Studio

Salt Lake City, Foothill Village and Lehi, Utah

Pizza Studio offers an exciting new fast-casual pizza concept. Pizza is prepared as you watch and baked while you wait.

Staff Comments:

Gail Newbold, senior editor: I ate here recently for a work lunch and only had eyes for Kevin’s masterpiece. He shared a piece and it was as sublime as it looked.

Kevin: I chose the firecracker crust, marinara, minced garlic, artichoke hearts, roasted potatoes, red peppers, spicy pork sausage, pineapple, red onion, kalamata olives, Roma tomato, bacon and balsamic glaze.

Geoff: Yup. I had what Kevin had. It was delicious!

Brandon Ellis, advertising consultant: My favorite is the rosemary herb crust, tomato blend, freshly grated mozzarella, red onions, red bell peppers, pepperoni and spicy pork sausage. Delizioso!

Pizzeria Limone

Salt Lake City, Cottonwood, Lehi, Sandy, South Jordan and St. George, Utah

Neapolitan Revival with a signature hand-stretched dough that produces a lightly blistered crisp crust with a gentle crumb is the type of pizza served at Pizzeria Limone.

Staff Comments:

Julie: The Viola and Pera pizzas will change your world. The Viola features blackberries atop house marinara, prosciutto, five cheeses and basil. Equally appealing is the Pera with pistachios and, you guessed it, pears. Unbelievable.

Gail: If you’re in the mood to go light, the Tre Sorelle salad is unlike anything you’ll find at a pizza restaurant with its fresh greens, lemon vinaigrette, red onions, Parmigiano-Reggiano, blackberries, pears, pistachios and fresh basil.

Pinky G's Pizzeria

Featured on Diners, Drive-Ins and Dives, Pinky G’s Pizzeria is a local’s favorite hangout spot. According to one Jackson local, “You can’t go wrong with the Funky Chicken (oven-roasted chicken, artichoke hearts, red onions, ricotta cheese and basil pesto) or the Abe Froman (spicy sausage, buffalo mozzarella and fresh chopped basil).”

Staff Comments:

Julie: The homemade pesto on the Funky Chicken is excellent. I loved the light crust and flavor. I also recommend the Powder Hound with buffalo mozzarella, parmesan, ricotta and fresh chopped basil on a garlic infused olive oil based crust.

Kevin: I loved the sausage on the Abe Froman! Any pizza place that names a pizza after a character from “Ferris Bueller’s Day Off” has my seal of approval.

Papa Murphy's

Multiple locations

If you’re looking for a stay-at-home experience, these Papa Murphy's take-home pizzas compete with any of the others we tested.

Staff Comments:

Brandon: I cook the Papa’s Favorite on a wood pellet smoker at 375 degrees for about 15 minutes.

Gail: Don’t think this workhorse of a pizza franchise isn’t gourmet enough to bring to a party. We ordered the Herb Chicken Mediterranean (artisan thin crust, olive oil and garlic, herb chicken, spinach, sun-dried tomatoes, feta, and zesty herbs), and it was the party favorite.

Kevin: One final suggestion. Try substituting salami for ham for a change of pace.
 

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