Terra Cotta Pizzeria

At Terra Cotta Pizzeria the pizza comes thin-crust and twelve inches across, baked beside a wood fire that blisters the edges and sets the tone for the rest of the menu. The pie to order first is the house namesake: tomato sauce and mozzarella under spinach, eggplant, green peppers, black olives, artichokes, and onions, a vegetable pizza generous enough to read as a decision rather than a default. The wood fire is the through-line here — it runs under the plain pies and the elaborate ones alike — and everything else fans out from it.

The deepest stretch of the menu is the Pizzas Elegante section, where the combinations get specific. Salsiccia is the heartier first call, a sausage-led pie for a table that wants weight on the crust. La Rossa pushes further into it, layering mozzarella and cheddar with roasted red peppers, onions, chili peppers, and cacciatore sausage so the heat and the richness land in the same bite. Frutti di Mare turns the order toward the water with scallops, calamari, and shrimp. The section runs long — Campagnola, Contadina, Strappata, the house DeCasa — alongside quieter combinations like Prosciutto e Funghi and the dried-tomato Pomodoro Secco, and a plain Margherita for anyone who wants to judge the crust on its own terms. Every pie comes at the same twelve-inch size, which puts the difference between orders entirely in the toppings.