Nino's Pizzeria Menu

  • Crusts

    Each different crust comes in any size

    • Foccacia
      Pronounced "foh-cah-cha", this flat hearth-stone-baked Italian bread can be topped with herbs and other toppings listed below. Thick Crusted Usually seasoned with olive oil and sometimes herbs, and may be topped with onion, cheese and meat, or flavored with a number of vegetables.
      • Gourmet
        Artisan Flatbread baked to a rustic crispy perfection. Thick or Thin Crust Thin & crispy or thick rustic old world style. Homemade Marinara Sauce Tomatoes, garlic, herbs and cheeses. It's the same rustic, chunky tomato sauce that grandma has been making for years.
        • Sicilian
          Made with a thick crust characterized by a rectangular shape and topped with tomato sauce, cheese and optional toppings. Thick crusted Slices are cut square, with dough that is over an inch thick. Marinara Sauce Sicilian sauce is a bit sweeter than those found in other types. The body is pureed, which is typical for this style.
          • Napolitan (Thin Crust)
            Respecting tradition, all our dough is made in-house and kneaded by hand. We work the Napolitan's dough to give you that old-bakery, thin, perfect crust. Thin Crust Crispy, tender and fragrant. Olive Oil or Tomato Sauce You can make your Napolitan a white pizza or add the gourmet sauce, or make it with the traditional sauce, or get slice tomatoes. The choices are many; we offer the best.

          • Sizes

            • Small
              8 slices $1.49 Additional topping
              $11.50
              • Medium
                12 slices $1.90 Additional topping
                $13.75
                • Large
                  16 slices $2.90 Additional topping
                  $18.99
                  • Half Sheet
                    $2.90 per additional topping
                    $20.75
                    • Sheet
                      40 slices $4.90 Additional topping
                      $34.99

                    • Specialty Pizzas

                      These pizzas are custom and can be made in any size

                      • '' Veggies Rule'' X-large $39.99 Medium $26.99 Small $20.99
                        Based as a foccacia crust, this pizza has a base to start off with ricotta cheese and topped with fresh sliced tomatoes, caramelized onions, artichoke hearts, roasted red peppers, and garnished with fresh basil leaves.
                        • ''Strong To The Finish'' X-large $28.75 Medium $18.75 Small $14.99
                          Why not top the focaccia off with some mozzarella? Spinach, black olives, mozzarella & locatelli cheeses, along with a light coating of marinara sauce and extra-virgin olive oil form this beauty. The crust is dense and crispy.
                          • Pizza Rustica X-large $23.75 Med $16.75 Small $13.50
                            Each Pizza is made to order with lots of love & care so you can enjoy absolute perfection with every bite. This one has pepperoni and homemade sausage on top a bed of homemade marinara sauce. The crust on this particular one is thick and crispy, just like they make it back in the old country.
                            • Sicilian Meat Lovers X-large $34.75 Medium $22.75 Small $17.99
                              This pizza is topped off with all of your favorite meats such as Pepperoni, Homemade Italian Sausage, Homemade Meatballs, and Prosciutto

                            • Chicken Wings and Boneless Wings

                              Wings come in orders of 10 and are $12.90 plus tax

                              • Buffalo Wings (Hot or Mild)
                                $14.99
                                • Sweet and Sour
                                  $14.99
                                  • Garlic Parm
                                    $14.99
                                    • Country Sweet
                                      $14.99
                                      • BBQ Wings
                                        $14.99

                                      • Chicken Tenders and French Fries

                                        5 chicken tenders with a handful of fries with your choice of wing sauce.

                                        • Chicken Tenders
                                          5 pieces of chicken tenders and a handful of french fries
                                          $14.99

                                        Toppings

                                        • Cheeses

                                          • Mozzerella
                                            A generic term for several kinds of Italian cheeses that are made using spinning and then cutting (hence the name, as the Italian verb mozzare means "to cut").
                                            • Asiago
                                              An Italian cheese that can assume different textures, according to its aging, from smooth for the fresh Asiago (Asiago Pressato) to a crumbly texture for the aged cheese (Asiago d'allevo) of which the flavour is reminiscent of Parmesan.
                                              • Locatelli
                                                A hard, salty Italian cheese, suitable primarily for grating, made out of sheep milk (the Italian word pecora, from which the name derives, means sheep).
                                                • Ricotta
                                                  A fresh cheese (as opposed to ripened or aged), grainy and creamy white in appearance, slightly sweet in taste, and contains around 13% fat.
                                                  • feta
                                                    A brined curd cheese traditionally made in Greece. A sheep's milk cheese, varying amounts of goats’ milk may be added, as long as goat milk makes up less than 30% of the total mixture.

                                                  • Meats

                                                    • Pepperoni
                                                      A spicy Italian-American variety of salami made from cured pork and beef. It is a descendant of the spicy salamis of Southern Italy, such as salsiccia Napoletana piccante, a spicy dry sausage from Naples or the Soppressata from Calabria.
                                                      • Sausage
                                                        A style of pork sausage which is noted for its seasoning of fennel and/or anise, containing at least 85% meat, which can be no more than 35% fat.
                                                        • Meatballs
                                                          A ball of ground meat where the meat is rolled into a ball along with other ingredients, such as bread or breadcrumbs, minced onion, various spices.
                                                          • Prociutto
                                                            A dry-cured ham that is usually sliced thinly and served uncooked; this style is called prosciutto crudo in Italian.

                                                          • Fish

                                                            • anchovies
                                                              Salted in brine, matured, then packed in oil or salt, they acquire a characteristic strong flavor.

                                                            • Vegetables

                                                              • Moonlight Mushrooms
                                                                Though mushrooms are commonly thought to have little nutritional value, many species are high in fiber and provide vitamins such as thiamine, riboflavin, niacin, biotin, cobalamins, ascorbic acid.
                                                                • Portobella Mushrooms
                                                                  A large, plump mushroom that gets a meaty property when cooked.
                                                                  • green bell peppers
                                                                    Green peppers are less sweet and slightly more bitter than red, yellow or orange peppers.
                                                                    • Roasted Red Peppers
                                                                      Used widely in the Italian cuisine and the hot version is used all around the southern part of Italy as a common spice (sometimes it is served mixed with olive oil).
                                                                      • Jalepeno Peppers
                                                                        A medium- to large-sized chili pepper with a warm, burning sensation when eaten.
                                                                        • onion
                                                                          Caramelized to bring out the sweetness.
                                                                          • garlic
                                                                            Has a characteristic pungent, spicy flavor that mellows and sweetens considerably with cooking.
                                                                            • eggplant
                                                                              A vegetable that becomes tender when cooked and develops a rich, complex flavor.
                                                                              • Spinach
                                                                                Spinach has a high nutritional value and is extremely rich in antioxidants, especially when fresh, steamed, or quickly boiled. It is a rich source of vitamin A (and especially high in lutein), vitamin C, vitamin E, vitamin K, magnesium, manganese, folate, iron, vitamin B2, calcium, potassium, vitamin B6, folic acid, copper, protein, phosphorus, zinc, niacin, selenium and omega-3 fatty acids.
                                                                                • Artichoke Hearts
                                                                                  In Italy, artichoke hearts in oil are the usual vegetable for spring in the 'Four Seasons' pizza (with olives for summer, mushrooms for autumn and prosciutto for winter).
                                                                                  • Black Olives
                                                                                    Long, thinner-fleshed and smaller in wild plants than in orchard cultivars. Olives are harvested in the green to purple stage.
                                                                                    • Kalamata Greek Olives
                                                                                      A large, black olive with a smooth and meatlike taste, is named after the city of Kalamata, Greece, and is used as a table olive. These olives are usually preserved in vinegar or olive oil.