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CPSWOODFIREDPIZZA.COM

ABOUT US

When it comes to pizza, nobody has the passion and knowledge like chef and owner, Chris Patrick. After working more than a decade making pizzas for the North Ends’ own, Pizzeria Regina, Chris traveled the world in search of his own recipes, including a five year stint in New Orleans where he’s studied with some of the world’s finest chefs. Chris also only uses the San Marzano tomatoes which are grown in the volcanic ash of Mt. Vesuvius and then shipped over to him.

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ABOUT US | cpswoodfiredpizza.com Reviews
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When it comes to pizza, nobody has the passion and knowledge like chef and owner, Chris Patrick. After working more than a decade making pizzas for the North Ends’ own, Pizzeria Regina, Chris traveled the world in search of his own recipes, including a five year stint in New Orleans where he’s studied with some of the world’s finest chefs. Chris also only uses the San Marzano tomatoes which are grown in the volcanic ash of Mt. Vesuvius and then shipped over to him.
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1 pastas
2 pizzas
3 new pizzas
4 side dishes
5 lunch menu
6 about us
7 contacts
8 view on mobile
9 coupons
10 reviews
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pastas,pizzas,new pizzas,side dishes,lunch menu,about us,contacts,view on mobile
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ABOUT US | cpswoodfiredpizza.com Reviews

https://cpswoodfiredpizza.com

When it comes to pizza, nobody has the passion and knowledge like chef and owner, Chris Patrick. After working more than a decade making pizzas for the North Ends’ own, Pizzeria Regina, Chris traveled the world in search of his own recipes, including a five year stint in New Orleans where he’s studied with some of the world’s finest chefs. Chris also only uses the San Marzano tomatoes which are grown in the volcanic ash of Mt. Vesuvius and then shipped over to him.

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cpswoodfiredpizza.com cpswoodfiredpizza.com
1

LUNCH MENU

http://www.cpswoodfiredpizza.com/lunch-menu.html

SLICES (1/4 OF A PIZZA). OUR DELICIOUS HOMEMADE MEATBALLS COVERED IN MARINARA SAUCE AND OUR SMOKED MOZZARELLA CHEESE ON OUR FRESH BAKED BRIOCHE BREAD. BREADED CHICKEN COVERED IN OUR OWN BUFFALO SAUCE, WITH OUR SMOKED MOZZARELLA CHEESE, RED ONIONS, AND BACON OUR FRESH BAKED BRIOCHE BREAD. GRILLED CHICKEN COVERED IN OUR OWN BBQ SAUCE WITH OUR SMOKED MOZZARELLA CHEESE AND RED ONIONS ON OUR FRESH BAKED BRIOCHE BREAD.

2

ABOUT US

http://www.cpswoodfiredpizza.com/about-us.html

When it comes to pizza, nobody has the passion and knowledge like chef and owner, Chris Patrick. After working more than a decade making pizzas for the North Ends’ own, Pizzeria Regina, Chris traveled the world in search of his own recipes, including a five year stint in New Orleans where he’s studied with some of the world’s finest chefs. Chris also only uses the San Marzano tomatoes which are grown in the volcanic ash of Mt. Vesuvius and then shipped over to him.

3

NEW PIZZAS

http://www.cpswoodfiredpizza.com/new-pizzas.html

Four cheese and Broccoli. WHITE PIE WITH CHRIS' HOMEMADE MEATBALLS WITH FRESH DICED TOMATOES, BASIL AND SMOTHERED WITH FONTINA AND MOZZARELLA CHEESE AND THEN DRIZZLED WITH GARLIC OIL. FIRE-ROASTED PINEAPPLE, BLACK-FOREST HAM, BACON AND BASIL, COVERED WITH MOZZARELLA CHEESE. FOUR CHEESE AND BROCCOLI-. WHITE PIE WITH FRESH CUT BROCCOLI COVERED WITH BUFFALO-MILK MOZZARELLA, FONTINA, PARMESEAN AND FRESH MOZZARELLA CHEESES WITH BASIL AND A LIGHT DRIZZLE OF GARLIC OIL. ONLY ON MONDAYS AND TUESDAYS).

4

SIDE DISHES

http://www.cpswoodfiredpizza.com/new-items-.html

A DELICIOUS STEW WITH ANDOUILLE SAUSAGE, SHRIMP AND OKRA SERVED OVER WHITE RICE AND GARNISHED WITH PARMSEAN AND FRESH PARSLEY. A NEW ORLEANS CLASSIC; WITH CHICKEN, ANDOUIELLE SAUSAGE, AND SEASONED RICE. A NEW ORLEANS DELICACY WITH LOTS OF REAL LOUISIANA CRAWFISH, SERVED OVER WHITE RICE AND GARNISHED WITH PARMESEAN AND FRESH PARSLEY. ICEBERG LETTUCE, DICED TOMATOES, CUCUMBERS AND RED ONIONS. SERVED WITH YOUR DRESSING OF CHOICE ON THE SIDE. 4 FOR $5.00. 4 FOR $5.00. COKE PRODUCTS ALSO AVAILABLE.

5

PIZZAS, MENU

http://www.cpswoodfiredpizza.com/pizzas.html

OUR CHEESE PIZZA , LET US KNOW IF YOU WANT IT WITHOUT BASIL) TOMATO SAUCE, FRESH BASIL, FRESH MOZZARELLA. TOMATO SAUCE, FRESH GARLIC, OREGANO AND OLIVE OIL. TOMATO SAUCE, FRESH BASIL, BUFFALO- MILK MOZZARELLA,. WITH FRESH BASIL, FRESH MOZZARELLA, FONTINA, PARMESAN, OLIVE OIL AND OUR OWN SMOKED MOZZARELLA . BABY SPINACH AND TRUFFLE. WITH MUSHROOMS, FRESH MOZZARELLA, FONTINA, SPINACH AND WHITE TRUFFLE OIL. TOMATO SAUCE, ITALIAN SAUSAGE, FIRE-ROASTED RED PEPPERS, BASIL AND OUR OWN SMOKED MOZZARELLA. ONE WHO...

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globesouthdish.com globesouthdish.com

CP’s Wood-fired Pizza: Italian and Creole on the menu

http://globesouthdish.com/2015/04/26/cps-woodfired-pizza-italian-and-creole-on-the-menu

Your browser (Internet Explorer 7 or lower) is out of date. It has known security flaws. And may not display all features. Of this and other websites. Learn how to update your browser. Follow Me on Twitter. Serving Up Boston's South Shore. Boston.com’s The Dish. Globe South Dining Out. CP’s Wood-fired Pizza: Italian and Creole on the menu. CP’s Wood-fired Pizza: Italian and Creole on the menu. You don’t often see pizza and jambalaya on the same menu, but, hey, why shouldn’t a chef cook what he loves?

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Vendors | Scituate Farmers Market

http://scituatefarmersmarket.com/vendors

Skip to primary content. Skip to secondary content. Whole energy efficiency company helping residents save money and reduce carbon impact through solar and other efficiency options in the state. We offer an educational table and the option of signing up for an assessment if customers wish. No direct sales at Market*. Back o’ the Barn Creations. Locally mad terrariums, naturally inspired decor, herb gardens for kitchens, etc. Facebook: Bradford Farmhouse Brand Toffee. CP’s Wood-fired Pizza. E L Silvia Farm.

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cpswoodfiredpizza.com cpswoodfiredpizza.com

ABOUT US

When it comes to pizza, nobody has the passion and knowledge like chef and owner, Chris Patrick. After working more than a decade making pizzas for the North Ends’ own, Pizzeria Regina, Chris traveled the world in search of his own recipes, including a five year stint in New Orleans where he’s studied with some of the world’s finest chefs. Chris also only uses the San Marzano tomatoes which are grown in the volcanic ash of Mt. Vesuvius and then shipped over to him.

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