Our crust is made daily with organically grown
New Mexico flour. We use absolutely no additives,
preservatives or stabilizers.
• We use only our own house made fresh mozzarella (fiore di
latté). We make it right here several times a day.
• Gluten free? Ask for the 10” GF crust – add $1.50
from what we call our “cadillac of pizza ovens”
SMALL 10” = 6 slices X-Large 16” = 12 slices
Plain Cheese –
all our pizzas are made with Joe’s fresh mozzarella (fiore di latte) made right here several times a day
10” (Small) 9. 16” (X-Large) 15.
Build your own Pizza
•Mushrooms •onions •green peppers •NM green chile
•black olives •pepperoni •ham •pineapple •jalapenos
•extra-mozz •tomatoes •cucumbers •roasted garlic
•spinach •smoked bacon
Add to a small @1.75 Add to an X-Large @3.25
•Roasted red peppers •Tucumcari feta •sundried tomatoes
•pine nuts •calamata olives •pesto •bleu cheese
•caramelized red onions •artichoke hearts
Add to a small @2.00 Add to an X-Large @3.75
•House-smoked salmon •goat cheese •truffle oil
•fresh NM grass-finished ground beef or buffalo
•natural chicken breast
Add to a small @ 3.50 Add to an X-Large @7.00
Giovanni – Montrachet goat cheese, roasted red peppers and roasted whole garlic cloves
10” (Small) 16. 16” (X-Large) 29.
Greek -Tucumcari feta cheese, calamata olives, sun-dried tomatoes, garlic, cucumbers and oregano
10” (Small) 15. 16” (X-Large) 27.
Veggie – mushroom, tomato, spinach, green peppers, zucchini, onion and garlic
10” (Small) 14. 16” (X-Large) 26
Deluxe – pepperoni, sausage, mushrooms, green peppers, onions and black olives
10” (Small) 15. 16” (X-Large) 27.
(all prices are subject to change without notice)
Heirloom Tomatoes 2014 season started August 2nd and will last hopefully until mid October You already know we are into the most exciting food season in Northern New Mexico and even more exciting, the annual return of Joe’s famous Margherita Pizza. OMG, I can taste it now as I write! For the 19 years we have been making this pizza it has gathered a serious following. Why? What could be more simple than a cheese and tomato pizza? Well . . . here’s the secret – we don’t do it all year round. I don’t care what kind of tomatoes you bring us in off-season, nothing comes close to creating the necessary flavor that makes it worth Roland’s effort to make this pizza until he gets Dave Fresques’ (and many other great NM farmers) sweet, luscious, earth-grown, sun-ripened, organic, heirloom tomatoes. Of course the other unique ingredient is our fresh mozzarella which is made in house 2,3,4,5 times a day, as needed. Roland is known by some as the mozzarella king...
Gluten Free Crust Pizza
Available for any 10” pizza. Request gluten free crust. It takes longer to bake, please allow additional time.
Build Your Own Pizza
extra cheese mushrooms roasted red peppers* Italian sausage anchovies sun dried tomatoes* black olives green olives Tucumcari feta cheese* green peppers pineapple artichoke hearts* pepperoni fresh roasted garlic calamata olives* jalapenos ham green chile blue cheese* smoked salmon** onions pesto* trufﬂe oil** spinach pine nuts* goat cheese** fresh tomatoes bacon* regular topping premium topping* extraordinary topping**
Pepperoni, sausage, mushrooms, onions, green peppers & black olives. Gluten free crust available +3.00.
A trio of mushrooms (portabello, oyster and shiitake) sautéed in olive oil with garlic cloves. Gluten free crust available +3.00.
New Mexico feta cheese, Kalamata olives, sun-dried tomatoes, garlic, cucumbers & oregano. Gluten free crust available +3.00.
Montrachet goat cheese, roasted red peppers, roasted garlic cloves. A customer favorite since 1995! Gluten free in 10" size. Please allow a little extra cooking time if you choose the gluten free crust.