Pizza was the highlight of yesterday’s Washington Post food section. It helped cement my choice to make pizza last night using a dough ball from Giant. I topped it with freshly sauteed green peppers and mushrooms and thinly sliced pieces of andouille sausage. Very yummy.

But, returning to the Post’s Food section, I was surprised, happy and extremely proud to see two of my local favorites reviewed. For one of the best eat-in pizzas, they recommended Pasta Plus. To quote from the article, “The minute you step inside, you know the pizza is going to be good. The waft from the imported wood-burning oven smells like a real Italian mom-and-pop pizzeria…”

If you’re on the go, a companion article talks about great take-away pies. They highlighted one of my favorite places, located in my village center of Kings Contrivance. Trattoria e Pizzeria da Enrico is recommended as a place for “good New York-style pizza.” It’s also a great place to eat-in and please sample their mainstream Italian dishes besides pizza. You’ll be happy.