The Ultimate Delaware Pie
When it comes to pizza, variety is the slice of life.
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Nino’s Pizza The popular cheese steak pizza lets American and mozzarella cheese go all bubbly and crisp with olive oil and thin strips of steak. The homemade dough—proofed for two days—is especially nice. (Wilmington, New Castle, Middletown, Bear, Smyrna)
Valle Cucina Specialty pies are named after the staff’s friends and families. The Marcus has blackened chicken, roasted peppers, bacon, provolone and a honey-mustard sauce. (4752 Limestone Road, Wilmington, 998-9999)
Grotto The Legendary Taste’s slightly less-legendary Baker’s Choice pie blends a double helping of Wisconsin cheeses, pepperoni, mushrooms, sweet peppers, sausage, onions and garlic into one delicious slice. (Locations statewide)
Pizza By Elizabeths Mushroom duxelles sauce gives the regal Queen its panache. Owner Betsy LeRoy tops it with chunks of roasted chicken and fresh Parmigiano-Reggiano cheese. (4019 Kennett Pike, Greenville, 654-4478)
Half Full Half Full goes all next level with wild boar sausage and an assortment of exotic mushrooms. (113 W. Market St., Lewes, 645-8877)
Trevi Ristorante The Sinatra is topped with prosciutto di Parma, sweet Italian sausage, broccoli raab, light tomato sauce and mozzarella. The cherry wood-fueled oven makes it crisp and flavorful. (53 E. Glenwood Ave., Smyrna, 653-6800)
Margherita’s Pizza Huge, foldable slices in the tradition of New York. The Meat Lover’s pizza is loaded with ham, pepperoni, sausage, and golf ball-sized meatballs. (134 E. Main St., Newark, 368-4611)
Peace A Pizza About his store’s unique menu: “The range is pretty, um, deranged,” says manager Kris Ciuffetelli. The honey-lime chicken pizza mixes Mandarin oranges, mozzarella and cranberries with breaded chicken and honey-lime chutney. (44 E. Main St., Newark, 737-6766)
Page 2: Classic Burgers | Hot, Juicy, sometimes cheesy–'nuff said.