|The padre placing our order.|
The folks running the truck were incredibly sweet- offering to use a bit of leftover eggplant on one of our selections, chatting with us about the blog, and inviting us to eat our pizzas on the back of the truck. The trailer is open around the built-in wood-fired brick oven, with a large diamondboard covered platform perfect for perching upon during pizza consumption.
|Brick oven + back "porch"|
|Bottom + top views.|
I had originally wanted the eggplant, so I was happy to get my fill from A's pizza. However, I stayed my course on the veggie train and opted to get the radicchio ($9). A sauceless pie, this guy appears a little strange due to it's black color. Bitter shreds of radicchio are mellowed out by a braise with a bit of garlic and tossed in a well-balanced sharp but sweet balsamic syrup. Roasted mushrooms build on the earthiness of the leafy vegetable, but the combination of mozzarella and shredded parm bring your tastebuds back to familiar pizza territory. However, if you're not a radicchio fan, avoid this pizza- it's undoubtedly the strongest flavor component.
Our last pizza was the yardstick-of-pizza-excellence- the margherita ($8). Crust, sauce, rounds of bufala mozzarella and a few pieces of fresh basil- nothing to complicate the basics. The flavor of the sauce was the most prevalent on this pie- sweet and salty and bursting with sun-ripened tomato-y goodness. It was nice to experience the pizza in a barebones version- sort of like getting to know a person once they let all their guards down.
Between the three of us, we ended up carting a single slice home- not quite as good after a couple days in the fridge, but you can't beat pizza fresh from the oven. Our dad claimed it was just as good as some of the renditions he consumed in Sicily, and it definitely rivaled the amazing pizza I had in Florence.
We're putting Pitruco on our radar- they claimed they'll be making Thursday evening in Bella Vista a regular part of their rotation. It seems like their dinner service is a bit slower than the crazed lunch crowds, so we'll continue to target this time in the future. They have a plethora of social media outlets (Twitter, Facebook, a blog, and a website) to stalk their locations- you can also call ahead to place an order (and snag a salame before they're sold out!)
Follow them on Twitter to see daily specials and locations