exit4pizza

Classic cheese or create your own pizza.

This pie is outrageously cheesy. Our classic red marinara sauce with an extra helping of the exit four cheese blend, with creamy ricotta, Romano, and asiago. Sharp yellow cheddar cheese finishes this pizza, and we put a heavy char on top. If you can't get enough of the good stuff, this is the pie for you...

This ain't your grandmother's white pizza. We start with our green pesto sauce, made with fresh basil leaves and Italian spices and extra virgin olive oil, tree nuts, and Romano cheese. Then, we add fresh basil leaves, red tomato slices, and our blend of provolone and mozzarella. Asiago and Ricotta to finish, and - voila! The Fresco!

Our other signature white pizza, featuring our white garlic parmesan sauce and fresh basil leaves, topped with creamy ricotta, Romano, and asiago. Cooked a little longer for a crisp top, this is a cheese-heavy pie, sure to please anyone who loves garlic!

Our take on the Supreme pizza. Plenty of pepperoni and sausage, but what really makes this pie amazing is the veggies - the mushrooms, green bell peppers, and sweet onions are all so fresh, there's awesome crunch in every bite!

This is The Exit Four Deluxe on steroids - all the goodness of the supreme pizza, plus ham, bacon, three kinds of olives, hot banana peppers, and extra cheese. Don't forget to wear your back brace when you're carrying this pie!

One of our prettiest, and simplest pizzas. Il Prosciutto starts with an olive oil base with, salt, and pepper. Cherry tomatoes and cheese, and then it goes into the oven. We cook it well-done, then let it rest for just long enough before we finish it - fresh arugula, a drizzle of olive oil, and a little more salt and pepper make a salad of sorts on top of the pizza. Then, we add strip after strip of razor-thin prosciutto. Grated asiago, and parmesan, and - POW! You won't find a trendier pizza around.

Meat Lover's - Exit Four style. 'nuff said.

The Meatus Extremus is The Meat Lover's as The Level Four Supreme is to The Exit Four Deluxe. Capocollo, prosciutto, and extra, extra cheese.

Our take on the regional staple - tangy buffalo with grilled all-white-meat chicken breast, grilled sweet onions, cheddar cheese, and asiago. A swirl of ranch and a dash of herbs, and - voila! Perfection.

Some people are ranch people when they have wings, but some crave bleu cheese. This pie also has tangy Buffalo sauce and white meat chicken breast, but the red onions give it a bit of a kick. Bleu cheese crumbles are the star of the show, here.

This pizza was invented in California, back in the 1970's. Saucy BBQ with onions, green bell peppers, chicken, and sharp yellow cheddar - how could you possibly go wrong?

This pie reminds us of the classic Italian dish Pasta Carbonara. Our white garlic cream sauce with chicken, bacon, yellow onion, and asiago makes for a rich bite, indeed. Ranch on top == heaven.

This is what you get when you cross a Philly hoagie with a pizza - our white sauce with Philly steak, grilled mushrooms, grilled green peppers, grilled sweet onions, and cheddar cheese make for one tasty, tasty adaptation.

The definition, worldwide - marinara with ham, bacon, and pineapple.

Five cutlets of breaded white meat chicken breast, fried in the oven in canola oil. Perfect for your little one who isn't in the mood for pizza!

Fried Mozzarella Sticks served with Marinara Sauce