I took a bite first out of the Sausage and Broccoli Rabe, which was topped with house-made fennel sausages and bright green broccoli rabe. I noticed that as it cooled, it was easier to rip apart. The pizza was so fresh that it was really difficult to eat it because the mozzarella cheese held everything together like glue.

Side note: The pizza also arrives on a corrugated cardboard square, which I thought was a nice, natural touch. That means the puffy, slightly burnt edges, and of course the thin crust with the bit of salty flavor. When my pizza arrived, it looked like all the latest trendy wood-oven, thin-crust pizzas I’ve seen in San Francisco. So I ended up with half a Sausage and Broccoli Rabe and half a Pancetta, Red Onion, Red Chili pizza ($15.50). As I looked over the pizzas, I couldn’t decide and my waitress suggested I split my pizza and get two options.

They sell several appetizers, salads, sandwiches and soft serve ice cream with olive oil (it's like the ubiquitous dessert for pizza these days). Howie’s sells a $5 slice for lunch, but I figured I’ll sit down in the casual dining area just to see what an artisan pizza is like. I was at an event at Stanford a couple of weekends ago, so I was looking for a quick lunch first. Howie’s Artisan Pizza, which opened just two months ago, puts a lot of pride in its pizza and have been attracting the crowds, from college students from nearby Stanford University to the young families along the Peninsula. And the latest is artisan pizza, brought to you by Chef Howard Bulka in Palo Alto.Īnd really, what is an artisan pizza? Basically it’s a hand-made pizza where attention is paid to every detail from the fermenting yeast that goes in the dough to the freshness of the broccoli rabe that tops it. I have to admit I sometimes roll my eyes when I see the word “artisan” slapped on a lot of things these days. No reservations, major credit cards accepted

Howies artisan pizza