Cullen Campbell's Crudo to Host a Late-Night Pop-Up Pizza Party

By Laura Hahnefeld Wed., Mar. 13 2013 at 10:30 AM

Categories: Events

Noble Bread

He may be cooking at the James Beard Award House in April, but Cullen Campbell, chef-owner of Crudo, his modern Italian restaurant in East Phoenix, still likes to party -- pizza party, that is.

At 9 p.m. Saturday, March 23, Campbell's letting Noble Bread's Jason Raducha (who recently popped up at downtown's Squash Blossom for dinner service with chef Patrick Boll) take over the kitchen for a first-ever Crudo late-night pizza party.

Here's what 'za fans can expect:

Using Old World techniques, a stone hearth, and naturally leavened bread, Raducha will churn out six types of hand-stretched, made-to-order pizzas for $12 each, dine-in or to go.

Here are the pizzas on the menu:
-- Marinara: tomato, extra virgin oil, oregano, fresh garlic, sea salt
-- Margherita: tomato, basil, mozzarella, extra virgin olive oil, sea salt
-- Filetti: fresh cherry tomatoes, basil, mozzarella, extra virgin olive oil, sea salt
-- Brit: extra virgin olive oil, Brussels sprouts, red onion, salame, egg
-- Cotto: pana, caramelized onions, cracked pepper, prosciutto cotto
-- Aubs: extra virgin olive oil, grana, leeks, red onion, pistachio

Crudo's regular menu also will be available. Reservations are recommended. To make them, call 602-358-8666 or visit the restaurant's website.

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