Pizza by any other name would still be as delicious. However, choosing your pizza ingredients is something out of food lovers heaven. With a selection of only the finest and freshest products, you can choose from a tantalizing palette of ready made pizza, or you get to call the shots on what you want.
Going by the moniker Artisan Pizza, Project Pie puts a different – and nutritious- twist to great food with great friends. Special in-house sauce, natural 100% farm cheese and personalized pizza baking, it takes all of two minutes to have you digging in.
FOOD SIZE PRICE
Classic Cheese Pie $6.00
Pepperoni, Italian Sausage, Crumbled Meatballs, Mozzarella, Out Signature Red Sauce, Garlic $7.95
Tomato, Artichoke, Red Onion, Pesto, Feta, Mozzarella $7.95
Sliced Tomatoes, Fresh Chopped Basil, Mozzarella, Parmesan, Garlic $7.95
Mozzarella, Ricotta, Gorgonzola, Parmesan, Cracked Black Pepper, Olive Oil, Garlic, Fresh Chopped Basil $7.95
Grilled Chicken, Sliced Red Onion, Cilantro, Mozzarella, Gorgonzola, BBQ Sauce $7.95
Prosciutto, Caramelized Onions, Mozzarella, Parmesan $7.95
Roasted Brussels Sprouts, Prosciutto, Red Onion, Mozzarella, Parmesan, Olive Oil $7.95
Build Your Own $7.95
Other Good Stuff
Nutella & Banana $4.50
The Black & White $3.50
Parmesan & Garlic $3.00
Boylan's Soda with Free Refills $1.95
Kale Caesar Small $3.50
Kale Salad Large $7.95
Pizza Salad Large $7.95
Kids Pie (up to 12 Toppings) $5.00
James Markham, the brains behind Project Pie created the now relatively successful MOD Pizza. That was in 2008. He capitalized on the fast-casual market until a while later when he left the outfit. He went on to establish yet another fast-casual business, Pie-ology. As in the first instance, he left that too.
In 2012, after the two start-stops, he founded Project Pie. Taking a different road, he put into action a plan that would see his brain-child be what he rebelliously called ‘The Anti-chain chain.’ Based on observations from his two previous ventures, James Markham re-invented the meaning of pizza, giving customers healthy eating options in a different setting.
The chain has seen massive expansion, starting out in Las Vegas, to 19 locations in the States alone. Other locations include the Philippines, the United Kingdom, and Dubai. Considered as Markham’s final draft, Project Pie has defied odds and worked its way into food lovers’ hearts. With franchises not under any restrictions design-wise, growth is only a certainty.
Current plans are underway to unveil several other concepts around the model of custom-made foods. For a man with a history of boxing, singing, and martial arts, the never-say-die attitude can only continue to serve him as well as it has in the past.
Items on the menu include eight ready-made choices. Among them is a white pizza option that has no sauce. Pepperoni, Italian sausage, and crumbled meatballs are combined with garlic, mozzarella, and special sauce to make one hell of a bite. For the vegans, tomatoes, mozzarella, basil, garlic, and parmesan is on the menu. 28 toppings and three specially made salads make for a great culinary experience.
The Boylan Fountain’s soda made with the purest of cane sugar is a healthy alternative to fizzy drinks. The Nutella and banana dessert is also a favorite among guests.Most people who visit appreciate the gluten-free option. It doesn’t take anything away from the food, though.
The ambiance has a bit of an artsy feel to it, owing to design freedom given to the franchise owners. The lighting is also calming. The staff is professional and very helpful. They are cheerful even when serving up drink refills. All the locations are kept in pristine condition.
Custom-made pizza sets you back about $9 and the staff know what to say if you’re in a tight spot. Average waiting time is 10 minutes from when you place an order, although the baking takes an average of 3 minutes which is just enough time to soak in the surroundings. Spread out in 23 locations in total, Project Pie’s pizza have that authentic taste in them, especially since you can dictate how much of an ingredient should be used.