PHXfoodnerds

We've been taking classes at Mesa Arts Center for the past 2 years and nearly every Wed when class is in session, Lill and I go to Cider Corps / Myke's for lunch.

Our typical order is a Seasonal Salad, a pizza, and a pint each of cider. The salad is a mix of greens and radishes from Steadfast Farm covered in a pile of grated parm and toasted almonds with a side of lemony dressing. Here are a few of our recent pies.

Who says pineapple doesn't belong on pizza? This combo with sausage roll and jalapeño is stellar.
Pepperoni is a classic for a reason.
Remnants of Margarita, salad, and Esprit de Corps cider.
Seasonal peach with pistachio, sage, aged Gouda
Probably my fave, Chorizo, olives, pickled radish
Another special, Pork Gyoza pizza. Pork, ginger, scallion, mozz, drizzled with a hoisin-based sauce and sesame oil and topped with fresh cabbage and sesame seeds. Such balance!
Myke's Pizza / Cider Corps
31 S Robson
Mesa

I think Myke's peach pizza is the perhaps the strongest counterpoint to the "fruit doesn't belong on pizza" trope I've ever tasted.

Maaaaan, sad I missed that gyoza pizza though. Reminds me a little of the (ancient history here) Peking duck pizza they had at CPK waaaaaaaaay back in the early '90s.

That gyoza pizza sounds really interesting. I agree about the peach. I've even had a cherry pizza at Myke's.

Ya, that cherry was good. Myke's seasonal fruit pizzas usually have such a great balance.