It takes awhile to recover from a pizza hangover. But back in March, after The Pitch's pizza issue
came out, we got a message from The Pizza Co.
(809 N.E. Woods Chapel Road) in Lee's Summit, asking us to pay them a visit. Since I've given up on recovering a normal blood cheese content (and the Pizza Co. recently added beer and wine to its menu), I made the drive out to Lee's Summit. And there I found a collection of balanced pizzas done in the Neapolitan style for the takeout crowd.
- The potato pizza at the PIzza Co.
The thin, crispy pies are cooked in a stone deck oven, which gives them a bit of a char and adds a bit of smoke to the dining room. The first was welcome. The second was a bit concerning. Based on the tiny space and boxes heading out the door, it makes sense that you might think of the Pizza Co. as another in a long line of local joints that serve some slight variation of canned sauce, bagged cheese and doughy crust.
But the little spot that chef Alex Potts opened in November is much more than that. The potato (potato, scallion, bacon, cream cheese and parmesan) and spinach (wheat crust, spinach, basil, provolone, shallot and parmesan) pies both shined. The cream cheese and bacon gave the potato pizza richness, while the sliced shallot added a savory element to the spinach. The balance of flavors meant that these are composed dishes masquerading as pizzas. Fans of Pizza Bella in Kansas City will find this a close cousin.
- The shallots are a welcome touch on the spinach pie.
The pizzas come in two sizes, 9 (which is plenty big) and 12 inches, and run from $7 to $12. Gluten-free crust is available for $3 extra. The restaurant also offers salads, sandwiches and cinnamon rolls. There's a daily lunch special that includes a 9-inch pizza with two toppings and a 20-ounce fountain drink for $7.50.
The Pizza Co. is open daily from 11 a.m. to 9 p.m. The phone number is 816-525-3355.