Headin’ to the Ranch with Cheezie’s Pizza: A Foodie Review
This Chicken Ranch 'za was scarfed in transport. Thanks for the creation, Cheezie's.
There’s a slew of locally-owned pizza joints for SGFers, but most fall in the niche categories and claim another region’s “style”. But, if you’re looking for a quick, great-value pie – at a spot owned by other SGF folks, the options begin to become limited. You probably already know of the place which began in a small location on Kimbrough, next to Missouri State. The carry-out only pizza was instantly popular amongst students looking to save a few bucks ($5.99 for a 14″ single-topping large). With a garlic butter sauce spread over each crust and an optimal cheese:sauce ratio, the coin you keep isn’t lost in the flavor.
There are three locations, which are a touch spread out (way North, was southwest and smack-dab in the middle), but there’s always one close enough, especially now … for the Chicken Ranch specialty pie. The first time I tried it was by accident – an accident that won’t soon be forgotten. Check the rundown, from top to bottom: Piles of cheese – Bacon – Chicken – Tomatoes – Onions – More cheese – and a delicious home-made Ranch spread lightly over the sphere (and, of course, the garlic sauce to top it off). It’s a pricier dough, but at $8.99 still comes in below a large from the delivery alternatives.
Another TAG favorite: the Alpine Sticks. “They’re killer,” Scott says. “Basically, it’s a cheese pizza with ranch instead of tomato sauce.” Interesting … a couple of ranch-based pies grabbing the attention. I was slow to the ranch on pizza movement of the late ’90s, breaking in with just a dab on a slice of pepperoni. Mixing ranch with tomato sauce isn’t for everybody, but eliminate one of them and it’s a winner every time.
This SGF-owned pizza is ballin’ on a budget. The simple walk in and carry out format thrives. There isn’t a whole lot to look at inside, but each location has a clear line of sight to the conveyor-belted oven which makes the magic happen.
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