Spicy Mesquite Smoked Green Chile Vodka Style Pesto Pepperoni Ricotta pizza $11.99 (FROZEN)

Prepare for a culinary revelation with our Spicy Mesquite Smoked Green Chile Vodka Style Sauce Pizza, a daring, boundary-pushing Neapolitan-style masterpiece crafted with an artisanal 3-day fermented sourdough crust. Made with local Queen Creek Olive Mill extra virgin olive oil and unbleached, unbromated Hayden Flour Mill flour, this gluten-free crust offers a tangy, chewy depth with crisp edges that honor Neapolitan tradition while pushing flavor to new heights. Topped with a fiery vodka-style sauce infused with mesquite-smoked green chiles, this pizza delivers a smoky, spicy kick, swirled with vibrant basil pesto and layered with bold pepperoni, creamy ricotta, fresh mozzarella, nutty Parmesan Reggiano, and sharp Pecorino Romano for a symphony of textures and tastes.

Handcrafted in small batches using Arizona’s finest local ingredients, each pie is flash-frozen to lock in the complex flavors of its slow-fermented crust and premium toppings. Gluten-free and free of artificial preservatives, this pizza is perfect for adventurous foodies, cozy date nights, or quick gourmet meals that don’t compromise on quality. It’s not just pizza—it’s a bold, locally rooted experience that stretches the boundaries of what frozen pizza can be.

Why You’ll Love It:

•  3-Day Sourdough Crust: Slow-fermented for a tangy, chewy Neapolitan-style base with unmatched flavor depth.

•  Local Craftsmanship: Made with Queen Creek Olive Mill olive oil and Hayden Flour Mill’s unbromated, unbleached flour for authentic Arizona quality.

•  Bold Sauce & Toppings: Mesquite-smoked green chile vodka sauce, bright pesto, and a trio of cheeses (ricotta, mozzarella, Parmesan Reggiano, Pecorino Romano) deliver a spicy, creamy, savory punch.

•  Artisanal & Gluten-Free: Premium ingredients, handcrafted for all to savor without gluten.

Serving Suggestions: Bake at 425°F for 12–15 minutes until the crust is golden and cheeses bubble. Pair with a local microbrew or a peppery arugula salad with Queen Creek olive oil dressing. For an extra thrill, drizzle with local hot honey to amplify the heat.