All you have to do is stroll by Sedona Pizza Company on a busy night, and the convivial vibe makes you want to dine with the cool kids. There’s the sidewalk patio dotted with red umbrellas where pedestrians pause with their pooches for a cold Arizona draft beer and plates of calamari. And the dining room, which is partially open to the outdoors, features modern chandeliers, nest lights, wood floors, mirrors in funky frames and and stamped-metal details around the bar. The open kitchen showcases white subway tiles and a wood-fired pizza oven where Neapolitan-style pizza pies bake at 800 degrees over locally sourced wood. This is a pizza joint for the 21st century.
Aside from pizzas and salads, the menu at Sedona Pizza Company includes pasta dishes and sandwiches. You’ll also find cocktails, that aforementioned draft beer from breweries from Sedona, Flagstaff, Tucson, Cottonwood and Phoenix, and wine by the glass or bottle. We dove into an Arugula & Apple salad featuring peppery arugula, crisp Granny Smith apples, candied walnuts and Gorgonzola topped with a tangy red-wine vinaigrette. And though we’ve enjoyed the Napoli Meats pizza in the past, we tried the Pizza Capriccioso this time around. Instead of red sauce, this pizza is drizzled with extra virgin olive oil and then topped with fresh mozzarella, artichokes, basil, mushrooms, Kalamata olives and prosciutto. The smoky, salty prosciutto is abundant and pairs well with the briny olives and artichokes. The basil adds a touch of sweetness. All of the pizzas here are 13 inches in size, and the dough is made on-site using Italian flour. Because the chewy crust isn’t thick, you could do like the Italians do and order your own pizza, then cut it with a knife and fork and go to town. We opted to share ours, and it was plenty for two people.
Sedona Pizza Company offers traditional Italian desserts such as tiramisu and mini cannolis, but we are big fans of the gelato. During our visit, there were two flavors available: vanilla and raspberry. We ordered two scoops of raspberry and one scoop of vanilla, and when the gelato started to melt and the two flavors began to meld, we might as well have been in Rome on a summer’s evening. – Erika Ayn Finch. Photo by Deb Weinkauff.
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