On the Menu: Woodstock’s Pizza in Pacific Beach focuses on innovation and creativity

A focus on innovation sets Woodstock’s Pizza apart from other Pacific Beach pizzerias, according to Laura Ambrose, who owns the restaurant with her husband, Jeff.

With pizza considered the most popular food item in the United States, Ambrose said they strive to make their pizzeria stand out.

“We’ve launched a Study Abroad series, we have lots of limited-time pizzas and our employees experiment all the time,” Ambrose said.

One of the Study Abroad creations is a butter chicken pizza, based on traditional India butter chicken recipes.

“Experimenting with new recipes is one of the coolest things we do,” said general manager Lily Castro. “For example, some people were a little hesitant to try the butter chicken, but once they do, they rave and are really excited about it.”

Ambrose agreed, adding, “Our own employees often come up with the best recipes.”

The restaurant also takes pride in its handmade pizzas and top-quality ingredients.

“Compared to a chain pizzeria, we make everything when it’s ordered. It’s not pulled out of a freezer — you will literally see someone in the kitchen hand-making the pizza,” Castro said.

“We emphasize our hard-to-source, fresh, top-quality ingredients and our generosity. When you get a fully-loaded pizza, it is fully loaded,” she said. “You should be able to taste every ingredient in every bite; they should be evenly spread across the whole pizza and not just in one slice.”

Ordering a pizza at Woodstock’s begins with choosing a crust. Options include hand-tossed white or whole wheat, gluten-free, cauliflower and thick.

Sauce options include zesty red sauce, pesto, creamy garlic, barbecue, Southern chipotle and creamy Sriracha.

Ironically, Ambrose said their popular sauce recipes aren’t well-liked by most other pizza places.

“Our zesty red sauce is thicker and spicier than others,” she said. Of the pizzeria’s several different sauces, she said the marinara is created “from a secret recipe we have made off-site. We buy massive amounts of industrial-size cans each year — tens of thousands of cans — made just for us.”

The butter chicken pizza has its own sauce, which Ambrose describes as a traditional butter sauce with an India flavor profile that is “creamy and thicker than most sauces.”

Fresh gourmet toppings include well-known favorites such as pepperoni, Italian sausage, Canadian-style bacon and various tomatoes to cheeses, olives, peppers and more. For an even more delicious twist, gourmet toppings such as applewood smoked bacon, carnitas, bbq and grilled chicken, honey smoked salmon and Daiya vegan cheeze are available.

“Pepperoni and the PB Point Classic are fan favorites and two of our biggest sellers,” Castro said.

Several of the most popular ready-made combos are also available, all with mozzarella cheese, as well as fresh toppings and savory sauces.

The LFGSDSU! pizza includes pepperoni, jalapeño, sausage and Mike’s hot honey swirl — and 10% of sales of the pizza go to support the Mesa Foundation at SDSU.

The PB Point Classic pizza combines pepperoni, sausage, black olives, ‘shrooms and onion slices, while the Boardwalk combines pepperoni, sausage, freshly sliced bell peppers, onions and ‘shrooms.

The Sriracha-cha pizza features Woodstock’s creamy Sriracha sauce, crispy bacon, juicy pineapple and fresh green onions topped with a Sriracha swirl.

Woody’s Waui, the All Meat Orgy, Garlic Bird, Pesto Primavera, Kickin’ Carnitas, BBQ Bird, Hawaiian and Grateful Veg are other popular options.

Even after years of ownership, Ambrose said she still “gets a big kick out of how creative our customers get with our toppings.”

Castro said at least one combo is still in her memory.

“One person ordered a pesto sauce with pecans, feta and sun-dried tomatoes — no one else has ever ordered that,” she said.

Other customers have mixed two or even three sauces together, while some added as many as 20 toppings to their pizza.

“A lot of people are very creative and very vested in their own combos,” she said.

For those who can’t quite make up their minds or agree on ingredients, Castro points out they accept half-and-half orders.

“It solves a lot of arguments,” she joked.

Woodstock’s also offers dough balls — balls of dough that allow customers to make their own pizzas at home.

“For just a couple of dollars, you can buy a dough ball and sauce, and have Woodstock’s at home,” Castro said.

Appetizers include wildebread, wildebread with cheese, man cave wings and loaded tots.

Pesto Ranch Club, combining spring mix lettuce, red onion, fresh tomatoes, grilled chicken, mozzarella cheese, bacon and croutons and served with creamy pesto ranch dressing on the side, is a new addition to the salad options.

Strawberry Fields, Chicken Caesar, Smoked Salmon, Brother Tom’s, Antipasto, Greek and Tree Hugger are also salad options, although diners are free to customize their own from a variety of toppings.

Cinnabread and Love Pie pizzas are offered for dessert.

“Our desserts are very addictive, and have lots of different options,” Ambrose said.

A wide selection of drinks and craft brews complete the menu.

Woodstock’s was founded in 1977, by Chuck Woodstock, who died in a private plane crash. Jeff Ambrose had been president of the small pizza chain for 11 years and the founder’s family sold it to the Ambroses in 2001.

The Ambrose family decided to move the corporate office to PB, on the corner of Cass and Turquoise streets.

Located in California college towns, Woodstock’s other pizzerias can be found in San Luis Obispo, Santa Cruz, San Diego, Chico, Davis and Isla Vista.

Supporting their local community is also important to Woodstock’s owners.

“We try to support a lot of local organizations, from churches to schools to sports teams,” Ambrose said. “I think we fit into the neighborhood and can cater to lots of different demographics. With all the families, young singles and professionals out there, we can host in-store birthdays, team parties, networking mixers and gatherings.”

Woodstock’s is a place for everyone. Age doesn’t matter, we’re family friendly and people just enjoy it here all around, but tourists also love us and we have repeat tourists every year, she added.

Since the backroom of the restaurant has arcade games, Castro said families often tend to gather there, while the bar area is often filled with sports fans watching a Padres game.

“In the afternoons, we have a really big slider door connecting our patio to the indoor dining. We leave it open so it’s very breezy and coastal and airy,” Castro said. “In the evenings, music plays all the time and there is more energy in the room. Trivia nights and karaoke are also popular.”

Diners are welcome to bring their dogs to the patio.

A new Woodstock’s is planned for the Fresno area in either the spring or fall of next year.

In the meantime, Ambrose said her goal is for the PB Woodstock’s to continue to remain a strong pillar of the community.

For the secret menu combos to order Woodstock’s “All Choked Up” and “Mediterranean” pizzas, visit PBMonthly.net.

Want to visit?

Woodstock’s Pizza

Address: 1221 Garnet Ave., Pacific Beach

Summer hours: 4 to 11 p.m. Mondays through Thursdays; 11 a.m. to 2:30 a.m. Fridays and Saturdays; 11 a.m. to 11 p.m. Sundays. Check the website for changes.

Website: woodstockspb.com

Phone: 858-642-6900

Woodstock’s Pizza Secret Menu Items

Although Woodstock’s no longer carries these pizzas on a regular basis, diners are encouraged to customize their order for these Secret Menu items, according to owner Laura Ambrose.

If made as extra large 16-inch pizzas, these will feed 4 to 6 people.

The “All Choked Up” pizza:

Recommended on Woodstock’s house-made wheat crust, the All Choked Up begins with their proprietary creamy garlic sauce, followed by a layer of fresh baby spinach, whole milk freshly-grated mozzarella, roasted, minced garlic cloves, olive oil-marinated artichoke hearts and is topped with shaved parmesan and cooked, chopped bacon.

The “Mediterranean” pizza:

Recommended on Woodstock’s house-made white crust, the pizza begins with a layer of their secret zesty red sauce, followed by freshly-grated whole milk mozzarella, fresh feta crumbles, slices of salami, sliced red onions, kalamata olives, sliced pepperoncinis and, after cooking, marinated, sliced sun-dried tomatoes.

This is also great as a vegetarian pizza; simply omit the salami.