Typically only serving-up one specialty pie a week, the pizza truck is serving three of its crowd favorites all week long:
𝗖𝗿𝗮𝗯 𝗥𝗮𝗻𝗴𝗼𝗼𝗻 𝗣𝗶𝗲
An 18-inch hand tossed dough with a cream cheese, green onion, and sesame spread, mozzarella and provolone blend, and lump crab meat with crispy wonton and sweet n’ sour after the bake.
𝗘𝗹𝗼𝘁𝗲 𝗣𝗶𝘇𝘇𝗮
An 18-inch hand tossed dough with spiced and pureed, garlic roasted tomato, topped with mozzarella and provolone, fire kissed corn off the cob, and red onion with chili-lime aioli, cotija cheese and fresh cilantro after the bake.
𝗧𝗵𝗲 𝗖𝗶𝗻𝗰𝗶𝗻𝗻𝗮𝘁𝗶 𝗕𝗮𝗻𝗱𝗶𝘁
An 18-inch hand tossed dough with Cincinnati chili sauce, onions, and hot dogs, with mustard, fine shredded cheddar and oyster crackers after the bake.
🚨 It's our 𝗧𝘄𝗼 𝗬𝗲𝗮𝗿 𝗔𝗻𝗻𝗶𝘃𝗲𝗿𝘀𝗮𝗿𝘆 𝗪𝗲𝗲𝗸 and it's going to be our 𝗕𝗜𝗚𝗚𝗘𝗦𝗧 and 𝗧𝗔𝗦𝗧𝗜𝗘𝗦𝗧 week ever! 🚨 Chalked full of your...
Posted by The Pizza Bandit on Monday, September 13, 2021
“Everything considered, we’ve had an absolute blast,” said Brian Johnson, Pizza Bandit partner. “Obviously, we have to thank our customer base because it’s because of their engagement and enthusiasm that we drive off of. We’ve been able to keep spirits up and keep new products coming out and just keep the big tasty pies coming out, really.”
As a part of the celebratory week, The Pizza Bandit is offering cheesy deals like free opportunities (to be announced via The Pizza Bandit Facebook page throughout the week), the addition of a new permanent topping choice — crumbled sausage — and, finally, the reveal of two new Pizza Bandit Pizza Kiosks.
Pizza Kiosks are already located “in the wild” as Johnson put it, at Mike’s Bike Park, Barrel House, Hole in the Wall, Ned Pepper’s and, just announced this week, Two Social axe-throwing bar in the Fire Blocks District.
At the pizza kiosks, there are no minimums and no additional fees except a $5 delivery fee. Customers can order even just one slice of Pizza Bandit pizza directly to their location via the kiosk.
As Johnson and The Pizza Bandit team look ahead to the next couple of years, there’s no limit to what the truck can do.
“We have so many opportunities to grow and expand, and people in communities outside of our downtown area really want it,” Johnson said. “So, we could be talking about multiple locations, we could be talking about an expanded service out of the Yellow Cab, even beyond just the kitchen that we’re building now.”
To follow The Pizza Bandit through the rest of its anniversary week and weekend, follow its Facebook page at facebook.com/iamthepizzabandit.
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