Since the brewery’s debut nearly 10 years ago as Sentinel Peak Brewing Company, FireTruck Brewing Company has expanded and opened up two other taproom locations — one serving the east side and the other pouring beers in Oro Valley.
Now, the brewery is slicing and dicing into the pizza business.
Over on 800 N. Kolb Rd., the empty building that used to house Dry River Company is now FireTruck Brewing’s pizza concept, FireTruck Pizza Company. So, to kick things off, the new restaurant and taproom is hosting its official Grand Opening on Wednesday, January 4 at 11 a.m.
“We’re excited,” said Taylor Carter, co-owner. “We’ve got a big brick pizza oven in there, and we have our recipes dialed in.”
The building’s brand-new mesquite-burning brick oven will be cranking out all of its new pizza recipes (18-inch pies), including a “two slice and beverage” deal for $12 (upgrade to a beer for an extra $3).
FireTruck Pizza Company Menu
Fire Starters
- Cheesy Bread Bombs
- FireTruck Piadina
- Meatballs
- Hummus Among Us
- Smoked Wings
Signature Wood Fired Pies (18-inch dough)
- Margherita – red sauce, mozzarella, basil, olive oil, and artisan cheese blend
- Italiano – marinara, sausage, pepperoni, green peppers, mushrooms, onions, mozzarella, artisan cheese blend, and arugula
- Buffalo Blue Chicken – creamy Buffalo sauce, shredded chicken, mozzarella, artisan cheese blend, bleu cheese crumbles, green onions, and traditional Buffalo sauce
- Feeling Cheesy – alfredo, ricotta, mozzarella, smoked cheddar, garlic, and olive oil
- Garden of Eatin’ – pesto, roasted tomatoes, green peppers, mushrooms, onions, artichokes, mozzarella, and artisan cheese blend
- Paramedic – marinara, sausage, pepperoni, bacon, meatballs, pulled pork, and mozzarella
- Chicken Alfredo – alfredo sauce, mozzarella, chicken, bacon, garlic, roasted tomatoes, artisan cheese blend, and pesto drizzle
- Elote – alfredo sauce, roasted corn, cotija cheese, cilantro lime crema, green onions, and dusted with chili powder
- Hook & Ladder BBQ – FireTruck barbecue sauce, pulled pork, smoked cheddar, roasted corn, green onions, and a jalapeño ranch drizzle
- The Figgy Goat – brushed with olive oil, roasted garlic, topped with fig jam, caramelized onions, and goat cheese finished with a balsamic drizzle and arugula
Stromboli
- Choice of Margherita, Italiano, Garden of Eatin’, and Feeling Cheesy served with your choice of dipping sauces: marinara, alfredo, and pesto
Salad
- The Caprese – arugula, roasted tomatoes, basil, mozzarella, and finished with fig and balsamic drizzle
- Southwest – greens, roasted tomatoes, onions, roasted corn, peppers, cotija cheese, bread strips, and a cilantro lime vinaigrette
- Antipasto – artichoke hearts, olive medley, pepperoni, pepperoncini, mozzarella, roasted tomatoes, and red roasted peppers
- Caesar – chopped Romaine lettuce and garlicky croutons, tossed in a creamy Caesar dressing, finished with shaved parmesan and ground black pepper
Dessert
- Pizza Cookie
- Peach Cobbler
- Turtle Cheesecake
They’ve also got a Happy Hour from 3 – 5 p.m. on Monday – Friday, which includes an 18-inch Margherita pizza and a pint of beer for $25.
The pizza joint is currently serving pies now during its soft opening (hours may vary). Stay tuned for the official hours of operation as we creep closer to the Grand Opening on Wednesday, January 4.
FireTruck Pizza Company is located at 800 N. Kolb Rd. For more information, follow FireTruck Pizza Company and FireTruck Brewing Company on Facebook.
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Article written by:
Matt Sterner
More about MattAt a very young age, Matt Sterner was gifted with the artistic ability to masterfully roll a burrito to the highest of standards, but the wrapped medley of delicious innards wasn’t his first love. Matt’s first true love was a combination of reading, writing, and creating. He grew up reading comics, the ingredients list of his shampoo and conditioner bottles, choose-your-own-adventure books, and the Scrabble dictionary — something he found useful when challenging his grandmother to a game.
He attended college at New Mexico State University and graduated with a degree in Digital Filmmaking. One of his favorite classes was screenwriting because he became responsible for the story’s birth before it came to life on-screen. After school, Matt took on numerous positions at a local television station in Tucson. From dealing out stories about heartbreak to producing “fluffier” content for a lifestyle broadcast, he learned what it takes to adapt to the many emotions the world of media can stir. Since 2017, Matt has dabbled in the culinary world of Tucson as well as San Diego, California from time to time.
If you’re in the mood for strange stories, head over to his pride and joy, wonkytimes.com. And in case you’re curious — yes, after all of this time, he still manages to roll a killer burrito.
