Myke's Pizza inside of Cider Corps - Mesa

[BillBuitenhuys]

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.

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Pepperoni is a classic for a reason.

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Remnants of Margarita, salad, and Esprit de Corps cider.

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Seasonal peach with pistachio, sage, aged Gouda

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Probably my fave, Chorizo, olives, pickled radish

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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!

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Myke's Pizza / Cider Corps
31 S Robson
Mesa

[Skillet Doux]

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.

[exit2lef]

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

[BillBuitenhuys]

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

[BillBuitenhuys]

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We had Myke's Mushroom pizza last week. Nicely roasted mushrooms, some aged Gouda and scamorza, buttered walnuts, sprinkles of fresh mint. All goodness.