There’s a new Neapolitan-style pizza purveyor in town — this time in South Park. Comparisons to Pizzeria Bruno are inevitable, but it only takes a quick glance at the menu to confirm that Buona Forchetta is a completely different operation, serving thinner crust pies you can pick up (as opposed to cutting with a knife and fork), and an expanded menu of dishes, including pastas, salads, and desserts. I took two pies for a test drive: a margherita with buffalo mozz and the Regina, topped with house-made sausage and rapini.

buona forchetta pizza

Good news for anyone who is looking for pizza on the cheap and in a jiffy: Project Pie, a fast-casual pizza concept with a model similar to Chipotle, will soon be expanding in a major way. The San Diego outpost is the chain’s second location (the flagship is in Las Vegas). What can you expect? Thin-crust pizzas topped however you want ‘em for one low price, just $7.50.

project pie pizza

For the month of October, Slice, the pizza blog on Serious Eats, is posting a series called “a pizza my mind”. I contributed a solid argument in favor of dessert pizza’s awesomeness and was happy to see that I’m not the only one who loves the stuff. note: this photo was taken by Robyn Lee for a review on Slice (it has been stretched to the max and I added the cheesy hearts on top).

dessert pizza from Papa John's

Executive Chef Noriyoshi Teryua let me into the kitchen at Sora in downtown San Diego to get a closer look at one of the Japanese/Italian restaurant’s pizzas, topped with mascarpone, mozzarella, and taleggio cheese, plus fennel sausage, and two particularly unique additions: fried sage leaves and leeks.

Pizza at Sora in San Diego