Red Wagon Pizza Company
Pepperoni Roll – Fig Balsamic, Red Sauce
Popeye – Garlic Oil, Spinach, Sausage, Mozzarella Cheese, Robiola Cheese, Lemon, Black Pepper
Figlet – Pistachio Oil, Mortadella, Robiola Cheese, Shoestring Apples, Honey-spiced Figs, Pistachios, Truffle Oil
Using the hashtag #servinghappiness, as accurate a description as any for the life of a Pizzaiolo, it was during a September downpour that shelter was found inside Red Wagon Pizza Company, Peter Campbell’s lifetime of making and eating Pies in the Midwest finally finding a brick and mortar home at 5416 Penn Avenue South after growing a fanbase at The Linden Hills Farmer’s Market.
Open from 11a-10p daily and getting a boost in popularity from Diners, Drive-ins, & Dives, the new space and custom oven really none of the above but fame by way of Fieri nonetheless welcome, it was with greetings from a young woman that any seat in the house was offered, a comfy booth near the window quickly decided upon and Water filled as the menu was presented along with a list of specials.
Stating “As opposed to saying Housemade next to everything…we are a scratch kitchen” at the top, a collection of Appetizers, Pizzas and Pasta all tempting, it was with the good fortune of Pizzas offered half-and-half that an order was composed, the space rapidly gathering more guests as lunch hour approached.
Highlighting items featured on TV with a goateed icon, though alternative choices on this particular visit read more appealing, it was after perhaps ten minutes that a plate of Pepperoni Rolls arrived, the Crust originated in Dearborn Michigan and brought to Minneapolis stretched thin and layered with Meat and Mozz beneath reduced Balsamic intended to be dunked in a Marinara sidecar.
Impressed by the amount of Yeast tasted amidst char and toppings, the Flour presumably a blend given its ability to become extra-crisp amidst high temperatures while retaining a great deal of stretch, it was just as Rolls were nearing completion that Red Wagon’s lone size of Pizza arrived, the 16” diameter made to feed at least two all blistered and beautiful with the Menu-staple Popeye showing nicely thanks to light Citrus on Sausage and Spinach while “Figlet” balanced sweet and savory nicely amidst an array of textures, though past one slice the Truffle Oil became overwhelming.
www.redwagon-mpls.com
