Several pizzerias in LA are changing the face of pizza by combining interesting toppings and gourmet ingredients with their passion for a good ole pie. So, as chefs are thinking out of the box and customizing pizza, it might be time for pizza lovers to break free from the classic. Topping choices like chicken curry, bleu cheese and purple kale may just become the new classic. Pizza doesn’t have to be boring, at least in LA.
Abbot’s Pizza Company
1407 Abbot Kinney Blvd.
Venice, CA 90291
Run by two brothers, Rich and Tom, Abbot’s Pizza Company has been feeding pie lovers for 16 years now. The siblings followed their passion for East Coast pizza and created the concept behind Abbot’s Pizza Company, with a twist. Abbot’s Pizza Company is known for its gourmet pizzas made from a choice of six delicious bagel pizza crusts including onion, garlic, sesame, poppy, hot-crust or the blend. Fifteen gourmet menu items are offered, which include five onion, marinated BBQ chicken, chicken curry, goat cheese and portobello mushrooms and many more. Can’t make up your mind? Try the newest creation, the salad pizza featuring chopped mixed greens, onion and basil topped with feta cheese and avocado on a sour cream base with lemon dressing. Crust is included.
Tomato Pie Pizza Joint
7751 1/2 Melrose Ave.
Los Angeles, CA 90046
Tomato Pie brings East Coast favorites to the West Coast. Known for two different signature pies, Tomato Pie is Melrose Avenue’s neighborhood pizzeria. The “joint’s” Tomato Pie, also referred to as old fashioned, is a lighter pizza option made without mozzarella, but instead with the lighter pecorino romano cheese. Popular in upstate New York and New Jersey, this pie is a square pan baked pizza with a heaping amount of Italian sauce. The grandma pie (aka the margarita) is simple in nature with lighter touches of mozzarella and an olive oil base. Chefs here crush the tomatoes by hand and freshly grate the pizza with romano cheese and fresh basil.
12103 Ventura Blvd.
Studio City, CA 91604
PizzaRev gives its guests the reins to craft their very own pizza. The end result? A super tasty artisanal pizza cooked in the restaurant’s revolutionary fire-deck oven which heats to a perfectly even temperature. Pick your sauce first – olive oil, marinara, white sauce or BBQ – then the cheese – mozzarella, ricotta, bleu or feta. Unlimited toppings are available to choose from such as the more traditional favorites like pepperoni, anchovies, mushrooms, bell peppers and the like or go out on a limb and opt for kalamata olives, jalapenos, artichoke hearts, capers and fennel. Vegan mozzarella cheese and gluten-free crust are available to those with dietary restrictions.
Milo & Olive
2723 Wilshire Blvd.
Santa Monica, CA 90403
For the serious non-traditionalists, Milo & Olive has created a menu of pizza pie options like no other. Handcrafted pizzas are made with an Italian rustic flair pulling together unusual flavors and tastes. The wood-fired pies offered include menu favorites such as housemade pork belly sausage with braised greens, tomato and mozzarella di bufala, shrimp accompanied with sun gold tomato, red onion and Sicilian oregano, the anchovy featuring black olives, tomato, Calabrian chili and arugula and the Bianca, which includes Italy’s prized taleggio DOP, a 25-year aged balsamic and one farm egg. Guests can always add egg, prosciutto, arugula and anchovy to any pizza on the menu.
Stella Barra Pizzeria
6372 W. Sunset Blvd.
Los Angeles, CA 90028
Chef Jeff Mahin’s Stella Barra Pizzeria does not disappoint. His menu gives guests the option to select a red or white sauce pie and is always topped with farm-fresh ingredients. One of the pizzeria’s not-to-miss pies include the bloomsdale spinach — a white pizza. Mahin tops the freshly made dough with purple kale, young pecorino, roasted garlic and cracked black peppercorns atop extra virgin olive oil. On the red pizza pie menu, Mahin’s copa picante is comprised of organic tomato, fingerling potatoes, smoked mozzarella and basil. Stella Barra also offers a daily pizza menu, usually featuring thinner-crust Roman-style pizzas.
Related: Best Pizza In Los Angeles
Sheryl Craig is a writer with a passion for interesting finds and treasures in Los Angeles. She has a background in journalism and public relations. A mother of two daughters, Sheryl integrates her healthy lifestyle into raising her children. Her work can be found at Examiner.com.