Rustique Pizzeria Slinging Slices on Broadway

The first Wednesday Night Market on Broadway was a wash out. Vendors showed, sure, but compared to the sight of a full street up and down the block this past Wednesday, it was nothing. That week, we passed Rustique Pizzeria’s mobile pizza oven filled with desire for a good slice. The rain convinced us to keep moving. Not this Wednesday, no sir. We gladly stood in line and watched slices be passed down to those in front of us.

If you’re in a hurry for something to eat during the market, I cannot recommend getting in line at Rustique more. The extreme temperature of their mobile oven cooks their thin crust pizzas in a flash, and most of those ahead of us didn’t have to wait at all once they paid for their orders. Take out boats of pesto fries appeared on the block the second they were ordered. The pizza slices soon followed.

​Waiting on a pizza to cook appeared to be a rarity, one that we experienced ourselves when my husband and I ordered a slice of their Margherita pizza and some pesto fries to start our food truck experience on Broadway for the night. A new pie for the Margherita had just gone in. We took our pesto fries to a nearby concrete planter to enjoy them while we waited for our slice. The amount of time it took for us to eat our appetizer timed perfectly with the prep time of the awaited pizza.​

Longtime readers know that I have a soft spot for pesto fries from nearly all of Green Bay’s eateries that try their hand at the potato based appetizer. The combination of balsamic drizzle, basil pesto, and parmesan on top of fries creates an umami bomb that’s hard to screw up. I can’t get enough of it. This little boat of fries, prepared so quickly that I didn’t even have all of my cash handed over to the woman taking our order, supported that hypothesis. You can’t screw up a pesto fry easily. ​

My husband ate the very last fry, and the folks at Rustique called my name to announce that our slice was ready. We abandoned our seat at the planter to pick up our slice and then returned to eat. The twists that Rustique applied to the traditional Margherita toppings made it a perfect slice for me and my tomato hating husband. He ate around the large slices of tomato. I ate them.​

The thin crust maintained its crunch under the melted mozz and the release of juices from the large tomatoes. Pesto rather than whole basil leaves dotted the slice and provided a bright pop to each bite while the balsamic drizzle came in from time to time to provide additional acidity to fight the fattiness of the cheese. It’s hard to find this quality in most pizza places, let alone from a mobile station set up by one.

​As a person who doesn’t make it out to Suamico very often, this mobile station provided the opportunity to test the product from a pizzeria in the region that I’ve watched from a distance longingly on facebook for years. I no longer need convincing that the visit would be worth the drive. Until then, however, I can always find their mobile station on Wednesday nights not far from Pho Coma’s physical location.

Pay them a visit this week and let them know Eating Normal sent you. ​