Trying to work in weekly dining sessions gets complicated from time to time. However, where there’s a will there’s a way and we’re not about to cheat you out of the deets on new and tasty eateries in the good ol’ RGV. Especially when one of those new kids on the block is serving unique pizza pies with a variety of crusts and endless toppings. So, in case you haven’t guessed the place just yet, after a busy day of running around, we finally made it out to Brick Fire Pizza & More in Mission, Texas. What a treat!
Created by Cori and Steven Alaniz, Brick Fire Pizza and More is family owned and operated. As was the intent, this pizza joint offers an experience like no other with the quality ingredients used in the 100% Brick Oven baked menu items. You can even enjoy your food out on the 2400 sq. ft. patio while listening to some live music from talented, local musicians.
*TIP: If you’re interested in holding your next event in the outdoor patio at Brick Fire Pizza & More, there’s no fee for the Patio rental and the per person fee that is charged covers pizza and drinks. The larger the group, the better the price! (80 person max capacity)
(at the ordering counter)
Trisha: O-M-G! Broccoli Cheddar pizza crust?!!! (giddy with emotion)
Gaby: Caaalmmm down… you’re going to freak out the staff.
Trish: Okay, I’ve got this. One broccoli cheddar pizza topped with half pepperoni and half mushroom, please. Also, we’ll take a couple of side salads, an order of two meatballs and six wings- half lemon pepper and half buffalo, with a couple of sodas and one water to drink. Thanks!
Gaby: Oh, and our other friend will have an order of spaghetti pasta with NO meat. Yes, NO meat, just sauce. She’s “special” that way.
That crispy, flavorful, crust was da bomb! Free of gluten but full of flavor. We’ll have to try the cauliflower crust during our next visit. Maybe grab a larger order of meatballs, too. They were juicy balls of meaty goodness, swimming in heavenly marinara sauce. Those wings were nothing to laugh at either and the salads were as fresh as could be. YUM!
When Building Your Own pizza, choose your crust: Original or Gluten Free, choose your toppings: start with Red Sauce, White Sauce, Frank’s Buffalo, or Jank’s BBQ and then move on to the cheese: Mozzarella, Cheddar, Feta, Ricotta, Parmesan, and/or Oaxaca. Once the critical foundation is laid, it’s time for the protein. Take your pick of Salami, Canadian Bacon, Pepperoni, Beef, Chicken, Sausage, Brisket, Chorizo, Meatballs and/or Bacon. Top it all off with fresh veggies like Mushrooms, Black Olives, Spinach, Red Onion, Banana Peppers, Garlic, Green or Red Bell Pepper, Cilantro, Tomato, Cucumber, Basil, Jalapeños and/or Artichokes. Get adventurous and add Hot Cheetos, a Boiled Egg, Pineapple or even some corn, pickles and croutons. Go cray cray! If you’re opting for pasta, you can choose from the Bow Tie, Penne or Spaghetti and then add away. Oh yeah, there’s also subs on the menu for you sandwich lovers out there.
Don’t miss out on Happy Hour every Monday to Friday from 3:00 p.m. to closing, which includes $6 one topping brick oven pizzas and $2 domestic beers and margaritas. Sunday Funday offers $1 wings ALL Day! There’s also Music Mondays and Movie Nights out on the patio with FREE popcorn and one FREE kids pizza with the purchase of one Build Your Own pizza or pasta.
As is the saying at Brick Oven, “You can’t buy happiness, but you can buy pizza and that’s kind of the same thing.” So, we strongly advise you to visit Brick Oven to satisfy your next craving for pizza done your way. They are open daily from Monday to Thursday 11:00 a.m.-10:00 p.m.; Friday and Saturday, 11:00 a.m.-11:00 p.m.; and Sunday from 11:00 a.m.-8:00 p.m. Brick Oven is located at 704 E Griffin Parkway, Mission, Texas. Call ahead and book your next special event with Alexis at (956) 998-3473. Also, don’t forget to visit their website at www.brickfirergv.com. Follow them on Facebook @brickfirepizza1 and Instagram @brickfirepizzaandmore for daily specials, promotions and giveaways.
Gaby Jones and Trisha Watts work hand-in-hand with the service industry. Jones is in charge of craft and imported beer for L&F Distributors-South Texas and Watts is a freelance writer specializing in the marketing of the service industry. Each week they will have a new adventure and provide an opinion on multiple locations throughout the Rio Grande Valley. They can be reached at email@example.com.