Rural Missouri - January 2020 - 15
down is a layer of mozzarella cheese followed by Canadian bacon, beef, sausage, pepperoni, salami, mushrooms,
black olives, green peppers, tomatoes and red and white
onions. The behemoth pie is ﬁnished with another layer of
mozzarella and Parmesan cheeses along with a spice blend
of basil, oregano and marjoram.
"That's the way the original recipe was done so we haven't changed it," Gary says. "A properly prepared large will
weigh about 3 pounds."
The restaurant features other pizza classics using their
homemade sauce such as The Hawaiian, Garden and Hercules - their take on a meat lovers pie. The menu also includes plenty of options using other pizza bases. The Ciao
is an original Pizza Chef item and has an olive oil glaze,
garlic, tomatoes and mozzarella. It's ﬁnished with fresh
basil just before serving. The Chicken Bacon Ranch pizza
features Sally's homemade ranch dressing as the base.
If you're searching for something a little lighter, check
out one of the eight salad options. Pizza By The Chef uses
only fresh romaine lettuce and makes ﬁve dressings and
their croutons in house.
The Ozark Bleu is Sally's creation and their signature
salad. The memorable meal starts with a bed of romaine
that is topped with mandarin oranges, dried cranberries,
red onions, house-candied pecans, blue cheese crumbles
and is served with raspberry vinaigrette.
"Even the homemade raspberry dressing is unique,"
Sally says. "The raspberry vinegar comes from a certain
vineyard in the Sonoma Valley."
The salad's ingredients - minus the romaine - are
also available as a specialty pizza.
An assortment of baked pasta dishes and toasted
sandwiches round out the menu. Ranging from the classic
Italian to the hot Reuben, all are served on sandwich buns
made in the kitchen daily.
Staying true to the original recipes and putting the
extra work into making the homemade dough, hand chopping the vegetables, candying their own pecans, making
salad dressings and more is a worthwhile investment in
the food leaving the kitchen.
"Anyone can order food off a truck, heat it up and send
it out to somebody," says Kevin. "We don't want that. We
want to make and cook your food for you, so you have an
enjoyable meal experience."
Adds Meredith: "It just tastes better. When you make
it yourself it just tastes better, and the customers know
It's discerning customers like that who have helped Pizza By The Chef stand out in a saturated and competitive
pizza marketplace. "The philosophy Sally and I have always had is that we can't sell a $7 or $8 pizza and compete
with the chains," Gary says. "But the chains can't sell our
$22 large Chef's Supreme. We prefer to look at it from the
angle of we're buying very high-quality, fresh ingredients
and preparing them right."
The family's shared enthusiasm and commitment to
the restaurant should serve Branson West visitors well for
the foreseeable future. "We're proud of it; We're passionate
about it," Gary says. "I don't think we'd be comfortable if
we thought we weren't putting out the very best we could."
Left: A large Chef's Supreme pie at Pizza By The Chef features a dozen toppings and weighs in at 3 pounds. Above: Other signature items at the
Branson West eatery include, from left, the Ozark Bleu Salad, toasted Italian Sub and Baked Spinach Bacon Penne.
Pizza By The Chef
Specialties: Fresh, homemade pizzas including the Chef's Supreme, Ciao, Hercules, Chicken Bacon Ranch and
Hawaiian. Toasted sandwiches include the Italian, Chef's Club and Meatball Sub. Salads include the Ozark Bleu
and Deluxe Antipasto.
Price: Appetizers from $4 to $12. Salads, sandwiches and pasta from $5.50 to $14. Pizzas from $6.50 to $22.
Details: Open Monday through Wednesday, 3 to 8 p.m.; Thursday, 11 a.m. to
8:30 p.m. and Friday and Saturday, 11 a.m. to 9:30 p.m. Closed Sunday. No smoking. Located at 18050 Business 13 in Branson West. Contact at 417-272-8287 and
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Rural Missouri - January 2020
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