Temecula, CA

Temecula Pizza Company, West Coast Pies Done Right

J.M. Lesinski

The front entrance of Temecula Pizza Company in Temecula, California.Photo by J.M. Lesinski

When it comes to finding good pizza out west, those who have come there from the east coast know the struggle of finding a decent slice in Southern California. Temecula Pizza Company in Temecula, California not only offers up some the most unique pizza pies, but some of the best prepared and tastiest in all of the Inland Empire region.

The appetizers and sides menu features one of the most unique pizza restaurant sides one can encounter: pepperoni chips. These deep-fried, crispy little meat wafers are simply to die for they are so crunchy and delightful. Hard to perfect just about everywhere else they have appeared, the pepperoni chips at Temecula Pizza Company are above and beyond what one expects. The staple side orders of garlic bread and garlic knots are excellent options too, fluffy and soft as they are.

The pepperoni chips at Temecula Pizza Company.Photo by J.M. Lesinski

Custom pizza is the way to go for the variety and adventure-lovers, as the list of specialty pies at Temecula Pizza Company is long. There is, of course, a make your own pie for the picky eaters out there with roughly the same pricing set up as the customs. All pizzas come in ten inch or sixteen inch varieties, with slices available and reasonably priced as well.

The White Lady is a must-try, featuring a secret white sauce, gorgonzola cheese, fresh pear, and pine nuts. Likewise, the zesty Tuscan comes with secret white sauce, fresh tomato, and green onion, while the 101 Ranch features fresh tomato, pepperoni, and green onion for two simpler, superb house pies.

The White Lady pizza at Temecula Pizza Company.Photo by J.M. Lesinski

The Tom Mix has a unique garden blend of flavors, topped with fresh tomato, green and red bell peppers, mushrooms, black olives, and green onion, similar to the Tom Tyler, which comes with fresh tomato, meatballs, and green onion. Two similar creations feature sun dried tomatoes instead, the Zane Grey, with sun dried tomatoes, chicken, and mushrooms makes for an earthy, poultry-based pie, while the Sundance Kid comes with sun dried tomatoes, goat cheese, and fresh garlic.

Another great pair of chicken pizza pies are the Tim McCoy with fresh tomato, chicken, and jalapeno peppers, and the Tex Mex, which features cilantro, jalapeno pesto, white sauce, chicken, and fresh tomato. The must-try chicken pie is the Screaming Chicken, which features shredded red cabbage, fresh tomato, fresh white corn, and chicken grilled in a spicy applesauce. The blend of sweet and spicy is out of this world good.

The Tex Mex pizza at Temecula Pizza Company.Photo by J.M. Lesinski

For fans of toppings from the sea, Temecula Pizza Company has you covered with pies like the Provencale, which comes with anchovies, fresh garlic, red onion, and fresh tomato for the staple anchovy pie. Shrimp is available on two delectable pies as well, the Puerto Nuevo featuring one pound of tiger shrimp, fresh garlic, and Turkish capers (herbs with diced tomatoes), and the trademarked White Tiger, which comes with one pound of tiger shrimp, cilantro, diced tomatoes, and jalapeno pesto in white sauce.

The folks who love just a little bit of everything will find the Quattro Amore with secret white sauce, fresh tomato, herbs, sauteed whole garlic, fresh asparagus, and gorgonzola refreshing. Likewise, the Mediterreaneo comes with fresh tomato, garlic and special herbs, prosciutto ham, and artichoke hearts, while the Love Potion #9 features white sauce, smoked chicken, gorgonzola, fresh tomato, and dried cranberry.

Fans of spicy pies and sausage often go hand in hand, like these pies from Temecula Pizza Company as well. The Butch Cassidy features sausage, garlic, romaine lettuce, and crushed red pepper for a spicy bit of heaven, while the Vinella’s Pugilist follows suite with fresh tomatoes, fresh garlic, and spicy sausage on top.

Temecula Pizza Company does a killer Stromboli as well. Each comes with two kinds of cheeses, fresh spinach, and mushrooms in fresh-baked dough. Protein options include steak, sausage, chicken, vegetarian, shrimp, or salmon.

For those not in the mood for pizza, sandwiches are available as well, and include the Meatball sub with provolone and marinara, the Cheese Steak hoagie with tomato and lettuce, the Sausage with provolone, onion, and marinara, the Submarine hoagie with ham, salami, Canadian bacon, provolone, onions, lettuce, and tomato, the Pig in a Blanket with ham, salami, cheese, onion, lettuce, and tomato, and the trademarked Temecudelphia Cheese Steak, featuring seven ounces of thin sliced top round, onions, and marinara.

Salads are plentiful at Temecula Pizza Company too, going well beyond just the standard dinner and Caesar salads one finds at their corner pizza shop. The Sun-Dried Tomato salad features bell peppers, romaine, tomato, sun dried tomato, mushrooms, and homemade dressing, while the Antipasto salad comes with romaine, imported ham, salami, provolone, mozzarella, mushrooms, tomatoes, pepperoncini, olives, and homemade dressing for two zesty options.

For the protein and green-lovers alike, the Chicken salad comes with grilled chicken, romaine, tomatoes, black olives, cheese, and homemade dressing, while the Steak salad features romaine, tomato, parmesan, croutons, steak, and homemade dressing. The Puerto Nuevo offers a salad version of the same-named pizza, featuring romaine, tomatoes, sauteed shrimp, garlic, capers, and cheese.

Likewise, the Love Potion #9 salad comes with romaine, smoked chicken, gorgonzola, dried cranberries, tomatoes, and homemade dressing. Two other great salad options are the Gorgonzola salad with romaine, gorgonzola cheese, green onions, tomatoes, and house dressing, and the Sliced Tomato salad, which comes with goat cheese, romaine, croutons, fresh garlic, and house dressing.

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Professional journalist for over five years, covering topics all up and down both coasts of the United States, including arts, music, food, politics, and culture. I have a B.A. in English from SUNY Fredonia with minors in Psychology and Creative Writing, as well as an M.F.A. in Creative Writing from California State University, Fresno.

Buffalo, NY

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