Three years after purchasing Pizzabella in the Crossroads co-owners Quillan and Hilary Glynn have another hit on their hands…
Three years after purchasing Pizzabella in the Crossroads (1810 Baltimore), co-owners Quillan and Hilary Glynn have another hit on their hands with their second location in Mission Farms (4000 Indian Creek Pkwy., Leawood). This pizza far surpasses the take-out variety.
The soft crust on these 12-inch pies has a thick, airy edge. More than a dozen varieties range from sausage with subtle tomato, fennel sausage, roasted red onion, mozzarella, Parmesan and fresh oregano leaves; to fingerling potato with gorgonzola, radicchio and balsamic; or egg with tomato, pancetta, ricotta and arugula. Even with the unusual and often upscale ingredients, pricing ($10-14) is quite reasonable.
“We make our Neopolitan-style pizzas by hand and then we cook them in wood-fired pizza ovens,” Chef Quillan Glynn says. “All of our toppings come in raw and then they’re cooked [here].” Two white-hot, brick-faced ovens are visible from the dining room.
|Prime ingredients are the key to Pizzabella’s approach to pizza. Suggested selections to try include chorizo (with basil pesto, chorizo, roasted red peppers, ricotta and parsley, pictured above), and classic margherita.
Pizzabella is also known for its tasty Brussels sprouts and calamari salad as starters.
These pies are perfect for splitting, leaving room for delicious extras. Several salads and antipasto dishes are available, including a huge helping of mixed greens with shaved fennel, dried cranberries, almonds and a tangy mustard vinaigrette.
Desserts to delight the sweet tooth range from tiramisu to espresso served with locally made biscotti and a trio of gelato flavors. Or, try a seasonal Little Freshie float or handcrafted soda from a favorite hometown hangout located near the original Pizzabella. Seasonally adjusted beer and wine lists and a full bar have ample offerings to complement the food.
Pizzabella has a hip, fresh vibe. It’s a bright, open place, with down-to-earth elements and a spacious patio that’s perfect for people watching.
“The whole idea with the ovens was [to be like] a fireplace,” Quillan says. “It’s a nice, casual place where you can come for good quality pizza and a relaxing time.”