Ample Pizza

07/11/2026

Wild chanterelles on the menu today and tomorrow white supplies last! With fresh goat cheese, garden thyme, rosemary and sage and red onion

07/11/2026

Tomato season is upon us! 🍅

New Roots Community Farm heirloom tomatoes, fresh mozzarella, house basil pesto, maldon, black pepper, basic reduction. Pure summer.

07/04/2026

Happy birthday, America! We’re open 2-9 today with this fresh caprese salad on the menu featuring New Roots Community Farm heirloom tomatoes and Caputo Brothers Creamery fresh mozzarella.

We’ve also got a hot Hawaiian on the menu and a garden pizza full of local mushrooms and veggies. Come by!

06/30/2026

06/28/2026

Helloooooo Summer Harvest — available today 2-8 pm.

House arugula pesto, fresh mozzarella, local squash & zucchini ribbons from New Roots Community Farm , herbed ricotta from Caputo Brothers Creamery , balsamic reduction, pecorino romano.

06/21/2026

Meat lovers special today only! Once a year on Father’s Day we put all of our specialty meats on a pizza just for dads (and any other meat loving fools). Come on down now until 8 pm.

06/03/2026

The Spring Harvest is back on the menu, a moment in the cycle of the seasons I always look forward to — that suspended moment between late spring and summer — a harbinger of abundance, of the first weeks of daylight lasting deep into the evening and of lush green filling out all the corners of the gorge.

A pile of Swiss chard and komatsuna mustard greens from charred in the oven on a base of herbed white sauce, red onion and fresh mozzarella, finished with fresh dill & cilantro, crushed toasted almonds, house vinaigrette & pecorino Romano.

05/30/2026

Late spring salad special this weekend! Roasted hakurei turnips with golden & chioggia beets piled on a bed of tender baby kale (all from ) with pickled red onions, sourdough breadcrumbs & a house miso ginger dressing.

04/09/2026

The saag paneer is back for its second (and final) week! House spinach curry, house paneer cheese, wilted spinach and white onion served with a lemon wedge.

04/01/2026

We are growing our team again! Starting mid-April or beginning of May! Several part-time positions available, 2-4 days per week.

This is a special opportunity (if I do say so myself) to join a small and close knit team, gain experience with natural leavening and wood-fired baking, cook from scratch with seasonal ingredients & be a part of the fabric of our community.

✨ Kitchen experience strongly preferred. Pizza or baking experience a big plus! Willing to train the right person.
✨Night and weekend availability is required. Must be available holiday weekends May - October.
✨Must be able to work on your feet for long hours, lift up to fifty pounds, and be comfortable in a fast paced and, at times, high pressure environment.
✨This is a dynamic business that is less than two years old. Must be self-directed and adaptable.
✨Competitive wages & opportunities for growth!

To apply, please email a brief statement of your interest and relevant experience, along with your resume, to [email protected].