Favorite

A perky pepperoni pie at Pizzarte 

click to enlarge The thin, crisp crust comes beautifully cooked with a low-to-moderate amount of char, topped with stretchy mozzarella and a tomato sauce that’s beautifully balanced and more about tomatoes than herbs or spices. - GRIFFIN SWARTZELL
  • Griffin Swartzell
  • The thin, crisp crust comes beautifully cooked with a low-to-moderate amount of char, topped with stretchy mozzarella and a tomato sauce that’s beautifully balanced and more about tomatoes than herbs or spices.

Pizzarte, Mobile business, facebook.com/pizzartetraditionalitaliano

Traditional Italian wood-fired pizza ovens put a few constraints on ‘za architecture. High heat means the whole pizza has to be fairly thin to prevent burning or sogging. Thick crusts à la chain places and piles of toppings are right out. Newly opened Pizzarte serves pizzas that function beautifully with the on-truck wood-fired pizza oven.

We catch up with them at the Hump Day Food Truck Rally on North Academy Boulevard. Hoping to order a portion of the fascinating raisin and onion focaccia we sampled at the Pikes Peak Region Small Business Week Food Truck Cook-off, we queue up for a late lunch, only to learn that they’re out for the day. We enjoy instead a pepperoni pizza, a concession to American tastes the owner has done Italian style. The thin, crisp crust comes beautifully cooked with a low-to-moderate amount of char, topped with stretchy mozzarella and a tomato sauce that’s beautifully balanced and more about tomatoes than herbs or spices.

There’s no oiliness or grease, either. It rates genuinely excellent. 

Comments

Subscribe to this thread:

Add a comment

Latest in Dining Reviews

Readers also liked…

More by Griffin Swartzell

All content © Copyright 2019, The Colorado Springs Independent

Website powered by Foundation