20 May 30th-June 5th, 2024 phoenixnewtimes.com PHOENIX NEW TIMES | NEWS | FEATURE | FOOD & DRINK | ARTS & CULTURE | MUSIC | CONCERTS | CANNABIS | What’s on the menu? At the restaurant, Rodgers’ secret ingre- dient is a custom Soma pizza oven made by “the godfather” of Napoli pizza oven manufacturers, Stefano Ferrara Forni. About a year after putting in his order, Rodgers’ handmade Italian oven arrived in Arizona. And to say that the 10,000-pound pizza oven is big is an understatement. Today, the brawny teal and gold oven looms over the dining room from behind a wraparound bar. Other not-so-secret ingredients in Rodgers’ bag include an inventory of local products, like fresh produce from McClendon and Terra Farms and mushrooms from Hypha Foods. “Everything that we don’t get from Arizona locally, we get from Italy,” he says. Parmesan and other cheeses, cured meats, artichokes and olive oil are among the ingredients Rodgers imports from Italy. The kitchen churns out housemade pizza dough, pasta, bread and mozzarella for its Italian-influenced menu. Pizza to the Rescue offers seven pies, which includes a build-your-own pizza that starts at $18, a veg-forward option called the Herbivore as well as meatier pies like the Chorizo 21 and the Wagyu-topped Carpaccio. Hormel’s favorite pie is the Testarossa, which is made with a tomato base and sprinkled with shaved garlic and bits of Sicilian oregano. “People are always surprised because it doesn’t have cheese,” she says. The menu encourages customers to add toppings such as anchovies or guanciale. The mozz-topped Margherita and Funghi Formaggi with seasonal mushrooms, two of Rodgers’ favorite pies, round out the pizza offerings. In addition to its roster of pies, Pizza to the Rescue offers heartier dishes like a 40-layer short rib lasagna and wood- grilled Two Wash Ranch brick chicken served with broccoli and a chile lemon hot sauce. For lighter fare, look to Wendy’s Caesar or the lightly pickled charred beets. The menu currently offers two dessert options; lemon custard and pistachio cheesecake. As a Certified Sommelier, Rodgers considers himself “a big wine guy.” His affinity for the juice has trickled into the cellar at Pizza to the Rescue, which offers 80 unique labels, most of which are of Italian origin. Rodgers has also stocked the bar with local and imported beer, cider, seltzer and spirits used in seasonal cock- tails like the St. Germain spritz and the Arcadia Orange Crush with Espolon Blanco tequila, mandarin, and coconut. Pizza to the Rescue is currently open for lunch, dinner, delivery and takeout. Catering options are available by request. The restaurant is closed on Sundays. Want to get involved? Almost There Rescue is always looking for volunteers to fill “matchmaker,” “mother lover,” and “puppy preschool teacher” roles. Hormel encourages potential volun- teers over 18 to reach out online. If you’re thinking about adding a furry friend to your family, schedule a puppy meet-and-greet appointment online to get the adoption process started. And at Pizza to the Rescue, you’ll always have a companion for pizza night — you might just have to share your leftover crust. Pizza to the Rescue 2601 E. Indian School Road Guests can cuddle with cute adoptable puppies on the patio at Pizza to the Rescue. (Photo courtesy of Pizza to the Rescue) The Margherita, made with pomodoro, housemade mozzarella and basil, is a popular pie at Pizza to the Rescue. (Photo by Lauren Topor/Good Karma Photo Pizza and Puppies from p 19
