Historic Pizzeria Now Available to Own!

3172

$499,900 For Inquiries, contact Andy Bretl

Rare and fantastic opportunity to own a successful bar/restaurant with tremendous potential.

The Riverview Inn has been a fixture in Ozaukee County since 1963.

Bar/restaurant comes fully equipped and current owner will help with transition.

Property includes an outside bar/deck and stage for bands and more.

Adjacent to a 2-diamond baseball field - walking access to restaurant.

Sitting on 2 acres makes room for even more.

A 2-bedroom 1-bath living quarters with separate entrance or us it as a rental for extra income. There is lots of parking with this turn key sale.

262-853-0881

Buffalo Cauliflower Pizza With Vegan Bleu Cheese

Provided by Follow Your Heart

Buffalo Cauliflower:

1 head cauliflower, chopped into florets

2 tsp. garlic powder

1 c. buffalo sauce

2 tbsp. melted vegan margarine

Pizza:

1 portion vegan-friendly pizza dough

¼ c. Follow Your Heart Bleu Cheese Dressing

¾ c. Follow Your Heart Dairy-Free Finely Shredded Mozzarella

½ c. Follow Your Heart Dairy-Free Bleu Cheese Crumbles

½ red onion, thinly sliced Green onion, sliced, for garnish (optional)

Preheat the oven to 450°F. In a large bowl, whisk together the melted vegan margarine, hot sauce and garlic powder. Toss the cauliflower into the bowl to coat thoroughly. Transfer the cauliflower to a parchment-lined baking sheet and bake for about 18 to 20 minutes. Remove from the oven and set aside. Increase the oven temperature to 500°F. Using a large spoon, spread Vegan Bleu Cheese Dressing on the crust, starting from the center and moving out toward the edges. Place cauliflower wings on top of the Bleu Cheese Dressing and top with Finely Shredded Mozzarella. Add more if desired. Add thinly sliced red onion on top of the cheese. Bake the pizza at 500° until the cheese is fully melted and the crust is golden brown, about 12 minutes. Remove and top the pizza with Bleu Cheese Crumbles and green onion. Slice and enjoy!

by Galbani®

Tigrato® Cut Shreds

Get your pizza business in the best shape ever with Galbani Premio Mozzarella featuring Tigrato Cut Shreds. This exclusive cut is shorter and wider than standard shreds, providing a uniform melt with better coverage—so you can top more pies with less cheese. Plus, it has exceptional yield and reheats beautifully for takeout and delivery. Put Tigrato Cut Shreds to the test and see why nobody tops Italy’s #1 cheese brand.

Pesto Flatbread Pizza With Marinated Mozza, Roasted Tomatoes, Garlic and Arugula

Provided by Vevan Foods

1 c. cherry or grape tomatoes

4 garlic cloves, peeled

2 tsp. olive oil

2 prepared flatbreads (gluten-free if preferred)

¼ c. vegan pesto

8.5-oz. container Vevan Marinated Mozza-Bites

1 c. arugula

Optional Toppings: Red pepper flakes

Olive oil and balsamic drizzle

Salt and pepper, to taste

Preheat the oven to 425°F. Combine the tomatoes, garlic and olive oil, tossing to coat. Place on a baking sheet and roast for 15 minutes until the tomatoes and garlic start to brown. Remove from the oven and set aside. Heat the flatbread according to package directions. To assemble the flatbreads: Smash or finely chop the garlic cloves and spread on top of each warmed flatbread. Spread with pesto. Top with arugula, roasted tomatoes and Marinated Mozza-Bites. Sprinkle with red pepper flakes, and drizzle with olive oil and balsamic vinegar if desired. Season with salt and pepper to taste. Makes 2 servings. Tracy Morin is PMQ’s senior copy editor and the editor of PizzaVegan.com.

What's our Italian Inspiration? It’s bringing Italy, the most food-centric country in the world, to the biggest melting pot in America: Las Vegas! Everyone here is from somewhere else. So, Metro Pizza set out to become everybody’s hometown pizzeria by combining regional styles and flavors with authentic ingredients like Galbani® Premio Mozzarella—from Italy’s #1 cheese brand. It’s the perfect way to give our customers a taste of Italy and a taste of home, too.

JOHN ARENA (CO-FOUNDER)