Our Specialty Pizzas


Our pizza dough is made fresh every day, and we use premium Italian cheeses and gourmet toppings you can't find anywhere else.

Papa's Combo: Pepperoni, Italian sausage, Mushroom, Green Peppers, Onions.

Spicy California Pizza: Pepperoni, Salami, Ham, Jalapeno, Onions and extra cheese.

Chicken Alfredo Pizza: White pizza topped with chicken and rich alfredo sauce

Spinach Artichoke Pizza: Artichoke, Basil, Spinach, Jalapeno, Scallions and olive oil.

Barbeque Chicken Pizza: Chicken simmered in home made barbeque sauce

Meat Lovers: Pepperoni, ground beef, meatballs, Italian sausage, Canadian bacon

Veggie Lovers: Mushrooms, onions, peppers, garlic, sun dried tomatoes, and black olive

Pizzas


Build your own! Choice of New York thin crust, deep dish, or classic crust.

Toppings: Pepperoni, Sausage, Extra Cheese, Double Crust, Canadian Bacon, Meat Balls, Ham, Chicken, Onions, Mushrooms, Peppers, Pineapple, Sun-Dried Tomatoes, Black Olives, Garlic, Jalepenos

Calzones

 

Meat Lovers Calzone: Our tasty calzone filled with ricotta, mozzarella, sausage, ricotta and mushrooms. Served with meat sauce.

Vegetarian Calzone: Our tasty calzone filled with ricotta, mozzarella, onions, peppers, and mushrooms. Served with marinara sauce.

Other Specialties

 

Hot Wings : One dozen of our signature wings. Available in mild, medium, and extra hot. Served with ranch dip.

Deep Fried Mozzarella: Mozzarella sticks served with home made marinara sauce.

Fried Zucchini: Served with home made marinara sauce.

Fresh Garlic Bread: Oven baked with garlic butter and basil.

Beverages

 

2 ltr Pepsi

Can Soda

*Menu subject to change without notice

About "Papa"

Owner and pizza lover Guido "Papa" Anastasia opened Papa's Pizza, Pasta & Subs in North San Diego County, with a vision of creating the best pizza. Guido grew up making pizza with his parents, David and Evelyn, who are legendary pizza chef's. Soon after graduating high school, Guido began traveling the world and sampling the worlds pizza recipes. Guido found his way to Southern Italy and spent the next two years perfecting his pizza's.