Cult Pizza opened earlier this year. They focus on using all locally grown produce here, and their main attractions are their artisan pizzas. I had been checking out their menu on a semi-regular basis before I finally got to eat here. Their pies looked tasty and creative, with offerings of many unique sauces, toppings, and cheeses.

My pizza in front. The boyfriend's puny pizza in back.
My pizza in front. The boyfriend’s puny pizza in back.

I built my own pizza. I didn’t think at the time to check out if they have different types of crust, but I don’t think they do. I ordered the 14 inch with garlic curry sauce. I topped it with fresh basil, roasted garlic, ricotta tofu, and goat cheese. I also added their ghost pepper powder. Upon my first bite, I got excited. I mean, I was already excited, but then it grew tenfold. It was delicious.

Head shot.
Head shot.

The dough tasted better than it looked. I enjoyed the flavor and the texture was moist and not too dense. Crunchy on the outside, soft inside, and thin. It was very good. The one complaint I had was that there were too many large air bubbles in the dough. It takes away from the crust! The garlic curry sauce was great. As far as the toppings, roasted garlic is always wonderful and I love fresh basil on pizza. It adds so much! The ricotta tofu was more tofu-y in texture than flavor, so that was disappointing. That with the goat cheese was too rich. I noticed that their pizza doesn’t sit well for a longer period; either that, or the second half wasn’t as good as the first half. Curious.

Interior.
Interior.

Sitting inside and looking around, I felt like I was at a trendy dive pizzeria in a big city somewhere. The service was friendly. It wasn’t busy when we went, and the atmosphere was enjoyable. The prices here are higher than others, and they also sell by slice. My pizza was delightful and I ate the whole thing there.

On a final note, you may be disappointed if you’re a die hard fan of mushroom on pizza. Not an option here. I know, what the hell, right?

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