Pimento's, Calgary

Pimento’s is something that has to be experienced. Chef Mario is a gregarious man who lives to make pizzas, driving an old bread-delivery van fitted with a wood-burning oven.

The vehicle has a tidy little kitchen where he preps stuff, as the oven — which needs more than 12 to 18 hours to warm up — glows orange.

Pimento's, Calgary

After running the successful Pimento’s in Bridgeland, Chef Mario makes pizzas for the lucky citizens of Bridgeland/Renfrew (between 16th Ave., Deerfoot Trail, Memorial Drive, and Edmonton Trail) in their driveways, or parked on the curb. He takes orders 4 p.m. to midnight on Friday and Saturday — generally.

Chef Mario will make some exceptions for large parties, festivals, and sweet-talking ladies.

My good friend Christina — who appears to only eat healthy breakfasts with me — graciously invited us over so we could take advantage of her address (and fine company, of course).

Pimento's, Calgary

Pimento's, Calgary

Chef Mario chatted as he made our pizzas. He loves to chat. Thin-crust dough is hand-rolled and hand-tossed.

The Capricciosa ($16/$20/$25) is full of bocconcini, prosciutto cotto, mushrooms, artichokes and black olives, topped with fresh basil. The pomodoro sauce is made simply with Italian organic tomatoes, garlic, and salt.

The Napoletana ($12/$14/$17) sings with anchovies, capers, garlic, and oregano.

— From my review in Metro Calgary

Before Chef Mario sent us on our way, he boxed up some leftover appetizers from a party he catered that night: giant chicken meatballs soaked in tomato sauce for hours and then baked. Oh my, they were delicious.

Pimento's, Calgary

Pimento’s website is spotty, but I found a cached version of the menu.

Pimento’s website is up and running here. (Thanks, punkrawkknitter!)

Pimento’s Mobile Pizzeria, Bridgeland/Renfrew, Calgary, (403) 515-0065.