Rocco's Wood Fired Pizza

Rocco's owner Barclay Ryall Jr. looked all the way to Australia to find the 7,000-pound oven that suited his specifications. He puts it to laudable use: His midweight pies with lasting crunch and a generous quilt of cheese make for lush, rewarding mouthfuls. Drawing on the restaurant's California-style ingredients, we created our own pie: a blend of pesto and tomato sauces with goat cheese, caramelized onions and smoked shrimp. Takeout and delivery only.