Placer County’s pint-sized Bedda Pizzeria pumps out fantastically simple and affordable pies. They’re crafted true to Naples-style, which means they’re slight on the toppings, thin-crusted and wood-fired to crispy perfection—even touting the style’s signature slight char. 

Don’t stress about choosing the right size, either; there’s just the one, and it’s large enough to feed one very hungry person (like my husband) or someone with an average appetite (like me) who wants to have leftovers. 

Though it’s tempting to dive right into the pizza, we couldn’t help but start with a caprese salad. Plated beautifully with thick slices of ripe red tomatoes, hefty rounds of Mozzarella and lush verdant basil, all drizzled in extra virgin olive oil and sprinkled with sea salt, it was a refreshingly uncomplicated and pleasantly fresh way to tease our palates for the main event. 

The Pesto Siculo was an impossibly tasty combination of vibrant house-made pesto, indulgently creamy fior di latte (mozzarella), salty crudo di Parma (prosciutto) and fresh shavings of nutty Parmesan. It will forever be one of my absolute favorites. 

We also tried the Capo, featuring a modestly applied but flavorful red sauce, hearty prosciutto di cotto, artichoke hearts, mozzarella, oregano and thick slices of mushrooms, which brought out the smoky quality of the wood-fired crust. Its unabashed earthiness and robustness is likely to earn plenty of admirers—myself included. 

You absolutely cannot leave without trying something for dessert. On previous occasions, I’ve tasted—and fallen in love with—their homemade gelato (sold by the scoop or pint) and cannoli that’s so good they have a “cannoli count” chalkboard to keep track of how many are left for the day. 

On this visit, however, we opted for the tiramisu—and after the first bite, my husband sighed heavily then slid the plate closer toward himself before looking up and proclaiming: “This is my tiramisu.” It took some work (OK, maybe a few kicks under the table), but when I took my first bite, it all became clear. It’s definitely a dessert worth fighting for.

Bedda Pizzeria, 6696 Lonetree Boulevard, Suite 100, Rocklin, 916-899-6944; 3640 Taylor Road, Loomis, 916-672-6556.

by Jennifer Resnicke  //  photos by Dante Fontana