Pizza on Pearl: Variety with a tasty homemade touch

New York’s a long way from La Jolla, but the tasty, thin-crust pizza favored there is readily available at Pizza on Pearl at 617 Pearl St.

“This is really a New York-style pizzeria,” said owner David Mittleman, who also owns Bongiorno’s New York Pizzeria in Solana Beach. “We have about 18 different pizzas to choose from. We do salads, heroes, strombolis and calzones.”

The pizzeria offers pizza by the slice and has a daily lunch special of two slices and a soda for $7.50. There’s also plenty for vegetarians, from vegetable toppings to eggplant parmesan heroes and house salads with a choice of dressings, including homemade vinaigrette dressing.

Mittleman said pies at Pizza on Pearl have all the traditional ingredients, but he’s not afraid to experiment or customize.

“We listen to customers, see what they like,” he said, noting he offers white pizzas without red sauce and popular ingredients like buffalo and barbecued chicken that kids like. “There’s a real variety,” he said.

Mittleman’s Pizzeria’s decor is as distinctive as the cuisine, East meets West, with photos of storied Yankees Lou Gehrig, Babe Ruth and Dodger greats from the old Brooklyn days alongside a prize shot of former Chargers star running back LaDanian Tomlinson, who is now a New York Jet.

Pizza on Pearl, located near both The Bishop’s School and La Jolla High, gets plenty of student business.

Mittleman said he is thankful to the local community, which has “supported us tremendously. They love the food, tell all their neighbors and friends.”

“We’re still seeing new customers even after two years, people from Escondido or further north, who tell me every time they’re down they come to eat here,” he added

Pizza on Pearl is open from 10 a.m. to 10 p.m. daily and offers delivery in north Pacific Beach and the La Jolla area until 9:30 p.m.

For more information call (858) 729-0717 or visit www.pizzaonpearl.com.

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Posted by Staff on Aug 31, 2011. Filed under Business Spotlight, News. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry