Bazbeaux Pizza

As some of Indy’s most celebrated chefs and restaurateurs open pie places all over town, we haven’t forgotten where we first found artichoke hearts and goat cheese on our ‘za. Bazbeaux has changed little since 1986, when it first opened in a ramshackle house on the canal in Broad Ripple, and it hasn’t really needed to. Flat crust baked crunchy. Tangy housemade red sauce—not too little and not too much. Toppings you won’t find at Domino’s, like pine nuts, snow peas, and prosciutto. And, of course, the cheese—mounds and mounds of chewy mozzarella blended with provolone and pecorino.

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