Chomp into a Western-style pizza

It’s official: Pizza is the new night out, and hand-stretched pies with locally sourced toppings have become haute cuisine.  In San Francisco, Gialina’s chef-owner Sharon Ardiana makes ethereally thin crusts adorned with ingredients like Niman Ranch pork belly, and across the bay in Oakland, Charlie Hallowell quit the Chez Panisse kitchen to open Pizzaiolo, where he serves up a smoky Monterey Bay squid pizza with slightly charred cherry tomatoes and garlicky aioli.

To taste what chefs are creating in your region of the West, grab a slice at some of our other local favorites:

• Pizzeria Mozza, L.A.
• Pizzeria Bianco, Phoenix
• Marco’s Coal-Fired Pizzeria, Denver
• Tastebud, Portland