JXN Sliced: Pizza
Some may argue that pizza is the perfect food.
It contains several food groups, including grains, dairy, proteins, vegetables and sometimes even fruit, presented on a hand-held slice.
Aplos – 4500 I-55 North – LeFleur East
Aplos offers fresh, light Mediterranean fare, including various pizzas baked in their pizza oven imported from Italy.
For any cheese lover, one to try is the Quatro Formaggi, a four-cheese pizza with mozzarella, ricotta, fontina and feta cheeses along with roasted garlic.
Their happy hour also offers half-priced pizzas, this time seven days a week, 3-6 pm.
The Pizza Shack – 925 East Fortification Street – Belhaven
Dubbed “Mississippi-style pizza,” The Pizza Shack began in 2005, offering artfully made pizzas using dough and sauce made in-house daily.
In addition to the standard options, there are unique offerings, including Andy’s buffalo chicken pizza, chicken curry delight pizza, the Greek pizza, double cheeseburger pizza, chicken fajita pizza and Mexican fiesta pizza. Ingredients are sourced as locally as possible, and each pie is made to order.
(Pro tip: call in orders ahead of time, then be prepared to wait. It’s worth it).
The Manship Wood Fired Kitchen – 1200 North State Street – Belhaven
The Manship uses seasonal ingredients sourced locally, along with authentically produced Mediterranean ingredients from local European import companies.
Pizzas, made to order throughout the day in their wood fired oven, are a popular item on the restaurant’s menu. There are four on the menu, including Margherita, barbecue chicken, mushroom, bacon and egg pizza, and the “farmer’s market” pizza. Add-ons include pepperoni, sausage, chicken and egg.
(Pro tip: pizza prices are sliced in half for happy hour, Monday-Friday, 3-6 pm and Thursday-Saturday, 9 pm-until with bar and patio seating).
Sal and Mookie’s New York Pizza & Ice Cream Joint – 200 District Boulevard – LeFleur East
Sal and Mookie’s has been dishing up New York-style pizza in Jackson since 2007.
Their pies, named after New York landmarks and people, are enormous with authentic toppings, baked to perfection in brick-lined ovens. Chef Dan Blumenthal collaborated with Jon Pixler for the better part of a year to develop the dough recipe and red sauce for the restaurant, including trips to New York with business partner Jeff Good for pizza-eating research.
More Pies
