in the kitchen with
NAPOLESE Now with three Indianapolis locations, Martha Hoover’s pizzerias dress up high-quality building blocks—like dough made with Italian 00 flour and house-made red sauce—with imported Italian cheese and produce from more than 20 Indiana growers. Locavore to the core, there are some weeks during the summer when every bit of produce Napolese serves is sourced from within an hour’s drive of Indianapolis.
Life of Pie
The menu changes with the seasons to showcase veggies at their very best— summer, for instance, might see pizzas adorned with locally grown arugula, peppers, onions and tomatoes. The Green Margherita arrives slathered with basil pesto and topped with Indiana heirloom tomatoes and fresh mozzarella. Year-round, the Neapolitan-style pies are quick-fired to bubbly perfection in an 800° wood-burning oven. To wash it down, try a local beer, a cool glass of Italian Pinot Grigio or a handcrafted cocktail.
Where to go and what to order when you’re craving pizza this summer
What to order: The Farmers’ Market
BY AMY LYNCH PHOTOS BY KELLEY JORDAN HENEVELD
Details: 114 E. 49th St., Indianapolis, 317-925-0765; 30 S. Meridian St., Indianapolis, 317-635-0765; Fashion Mall, 8702 Keystone Crossing, 317-705-0765; NapolesePizzeria.com
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ummer-ripe tomatoes, fragrant herbs, snapping-fresh vegetables—Indy establishments offer a bounty of ways to enjoy pizza ingredients at their peak of flavor. Don’t miss these locally made and topped pies from across the city.
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edible indy
Delight pizza with tomatoes, summer squash and roasted corn, and a Negroni.
Summer 2013
