Pimp My Pizza at Custom Built Pizza Las Vegas

I am reporting this log from the Collective Zoo website in Las Vegas, Nevada

The downside of ordering a pizza? Where do we begin?
No place ever puts enough cheese, no matter how much you ask for. It’s often a hassle when you ask for a half cheese, half supreme pizza. Most places, especially delivery, only let you choose up to three toppings. Almost nowhere offers any sauces other than simple marinara. Asking for a specialty crust is out of the question. Oh, and that will be a 45-minute to hour-long delivery time.

Pizza can be tricky. It’s a dish that’s often shared, so getting anyone to agree on a sole type is tough. For example, not everyone likes anchovies (Or pretty much anyone for that matter) and most of the time, no one is willing to compromise.

The solution is here.

Custom Built Pizza, a soon-to-be Southwest staple, has created the one thing the pizza world has been missing: Pizza, made to order, exactly the way that you like it. With an array of sauces, meats, cheeses, veggies and toppings for the taking, your specialty pizza is made production line style and popped in a 700 degree brick oven. About five minutes later it is hand delivered to your table hot, gooey and ready for the taking.

Picture this: You’re headed down the line. You request a gluten-free pizza crust and decide to top it with a Pistachio Pesto sauce (Although the Spicy Diavlo sounds to die for). You choose to smother the freshly tossed dough in a mix of mozzarella and asiago cheeses, as much as you like. It’s a tough call between throwing on some chorizo or chicken, but you decide that the chicken would complement the pesto better. Roasted garlic, mushrooms, artichoke hearts and sun dried tomatoes top off your creation.

Your mouth begins to water with one look at your masterpiece. Five minutes later, it’s yours and it’s delicious, just like you had imagined. Pizza pie, just the way you like it.

Forget Burger King, Custom Built Pizza gives an entirely new meaning to “Have it Your Way.”

By Rebecca Buttle

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