The prosciutto ($20/$30), with a big thatch of arugula dumped over a disc of melted mozzarella and ricotta, was one of the better white pizzas I’ve had in a while, enlivened with dollops of fig jam. Cooked in a combo gas/wood-fired pizza oven, Trevor’s pizzas are not technically Neapolitan – they’re cooked lower and slower – but they are Neapolitan-adjacent, and now that the bros have dispersed, you might be able to take one home.
Wild Card: Spare the carbs with a well-proportioned charcuterie board ($25) or faintly fishy Caesar ($8/$12) with fat, toasty croutons.
3601 E. Indian School Rd., 602-767-4423, trevors.com
Dining and Cooking