FIRST LOOK DINING
BY GRANT CRAWFORD
PAIRING PIZZA TOPPINGS
The specialty pizzas come with no substitutions or half toppings as the pizza was created with a specic avor prole in mind. Gluten-free cauliower crust is available on 12-inch pizzas.
The Ronzoni: red sauce, pepperoni, spicy Italian sausage, garlic, mozzarella, topped with fresh chopped basil (12 inch $15.99, 16 inch $21.99)
GRANT CRAWFORDCOMMUNITY IMPACT
Lasagna pizza: red sauce, meatballs, three- cheese blend, ricotta, garlic and fresh basil (12 inch $17.99, 16 inch $24.99)
COURTESY ANGELA RONZONI’S PIZZERIA
Carne asada pizza: housemade cilantro pesto, marinated carne asada, mozzarella and pecorino romano cheeses, poblano peppers, onion, side of habanero salsa (12 inch $18.99, 16 inch $26.50)
Angie and Ron Diaz opened Angela Ronzoni’s Pizzeria in Liberty Hill in late January.
COURTESY ANGELA RONZONI’S PIZZERIA
COURTESY NICCI BONTRAGERHOWDY LIBERTY HILL
Angela Ronzoni’s Pizzeria Liberty Hill restaurant uses custom recipes to hand-make meals I t took more than a decade
The fettuccini Alfredo is made in-house.
Angela Ronzoni’s name is a twist on the owners’ names. Ron devel- oped the restaurant’s recipes and created the dough and sauces, which the Diazes think will turn the pizza joint into Liberty Hill’s most popular. “Food and drink is kind of a pas- sion of ours,” Angie said. “It’s a great way for people to come together and to bring the community together.” One thing customers might notice—and what the Diazes hope diners will appreciate—is that the sta will not provide substitutions for the restaurant’s speciality pizzas. This is because the couple has created avor proles that modica- tions would “throw o.” “I’d say that we focus more on
being an artisan pizza restaurant,” Angie said. “We focus on nding unique ingredients.” The Diazes use a pepperoni often found in delis as well as a special-or- dered tomato base and insist on topping the pies with a blend of cheeses to make each slice stand out. “We’re overly selective, perhaps, at times, but we want to make sure we’re putting a great combination of ingredients together to get the maximum avor,” Angie said. The restaurant’s square-cut slices are meant to be shared, Angie said. Additionally, Angela Ronzoni’s oers several pasta dishes with sauces made in-house, sandwiches and chicken wings.
GRANT CRAWFORDCOMMUNITY IMPACT
for Angie and Ron Diaz to see their idea come to fruition, but nally the couple has a space to show o Ron’s recipes. In 2008, the Diaz family wanted to open a pizza place in Nevada, but they were not able to nd a space, so they decided to go into the food truck business before moving to Texas and opening Perky Beans Coee & PB Cafe in Leander. Now, the pair is revisiting their original plan by opening Angela Ronzoni’s Pizzeria in late January. “It was always supposed to be pizza,” Ron said. “I just like pizza and Italian food, and that’s what I wanted to do.”
Angela Ronzoni’s Pizzeria 9073 W. SH 29, Ste. 102, Liberty Hill 512-843-4284 www.angelaronzonis.com Temporary hours: Mon.-Sat. 4-9 p.m., Sun. 3-8 p.m.
29
183
N
Parents know their child’s education is more than just one high- stakes test on one day. Let’s prepare our students for the future, expand public school accountability, and Measure What Matters.
Ad paid by Raise Your Hand Texas
29
GEORGETOWN EDITION • APRIL 2023
Powered by FlippingBook