Isola Pizza Bar
About
Massimo Tenino named Isola after his beloved nonna in Piemonte, Italy, who taught him to cook. After opening Tavolino Ristorante Italiano in Tucson, Massimo brought his family recipes to San Diego's Little Italy in 2012, expanding to La Jolla's Girard Avenue with a 900-degree wood-burning oven imported from Naples. Double-zero flour ferments 48 hours before firing, topped with same-day mozzarella and burrata from Goia Cheese Company. Fifteen specialty pizzas include Gamberetti with shrimp and goat cheese and 4 Stagioni with mushrooms, artichokes, and speck prosciutto. The 80-seat dining room plus intimate eight-seat patio offers happy hour daily with $5 margherita pizzas, $4 craft beers, and Wine Wednesday's half-off bottles. Award-winning Neapolitan authenticity meets La Jolla's beachside dining.
Signature Dishes
4 Stagioni a modo mio
Massimo's take on four seasons: mozzarella, mushrooms, artichokes, speck prosciutto, olives, and tomato
Parma
Prosciutto, mozzarella, panna, arugula, truffle oil, and Parmigiano on 48-hour fermented dough
These signature dishes are what makes Isola Pizza Bar special. Be sure to try them on your visit!
What to Order
Don't miss these customer favorites and staff recommendations:
Details
Pizza Style
🇮🇹 Neapolitan
Oven Type
wood-fired
Neighborhood
La Jolla
Status
Unclaimed
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