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Pie Pushers

Posted by DID 30 Mar 2011 One Comment

(Updated on 4/11 with pictures and thoughts from contributors TIF and MEZ after Pie Pushers’ debut.)

Pie Pushers, the much anticipated new pizza truck, will make its debut at Motorco this Friday night (4/1) for the Hammer No More The Fingers CD release show. Pie Pushers is the brainchild of Becky Casico and Mike Hacker, both of whom have worked around the food scene in Durham including stints at Watts Grocery. We had the chance to sample a slice of their Pace Car at the CPSFC’s Save Our Arts benefit and it was super tasty – thin crust with really creative, fresh ingredients. On this test run night, pizza options included:

Pace Car (roasted garlic, olive oil, corn, fresh basil, roasted red potatoes, mozzarella, parmesan)

Barb’s Margherita (pesto, sliced romas, goat cheese, mozzarella)

The State of Nirvana (pesto, pulled chicken, spinach, caramelized onions, bleu cheese, mozzarella)

1243 (tomato sauce, salami, caramelized onions, bell peppers, smoked gouda, mozzarella, pistachios)

Watts Up (tomato sauce, brussel sprouts, caramelized red onions, roasted garlic, goat cheese, mozzarella)

From Becky:

“We are an up-coming new local, Durham-based Pizza trailer. (So we will in fact, be a trailer – not a truck.)  We will feature a regular menu, along with seasonal and local specials through support for local farmers, produce, and the community!  We will be selling slices, whole pies, and garlic knots – as well as a salad option and beverages (non-alcoholic). Our dough itself comes from a family recipe (between Mike and his mom) that has been used and perfected over the past decade, if not more. Mike refers to the dough as  “hand-tossed thin crust”. … I am just so excited to be able to share what we have, that quality that we provide, the enthusiasm and dedication that we can give all the time, every day … to what we sell, support, and hope to spread throughout the Durham community!”

Both TIF and MEZ had the chance to sample Pie Pushers and take a few pictures at the Cookery’s open house. TIF says:

I had a slice of Barb’s Margherita and a slice of Brussels Sprout Pesto. The Margherita was fantastic, with goat cheese and pesto distinguishing this pizza from the classic version. The Brussels Sprout Pesto pizza was topped with creamy mozzarella, sundried tomatos, and mushrooms. Despite being from the northeast–and hence preferring a classic ‘New York slice’ to any “fancy” pizza interpretations, I really enjoyed both vegetarian options. Hands down, what made the pizza special was the crust. Again, not necessarily traditional, but who needs tradition when you’ve got taste and texture on your side. The crust was doughy, springy almost, and made me want to eat it sans toppings. My only wish is that both slices were slathered with a bit more sauce and that perhaps the veggies had more salt or spice or something to make them pop. Notwithstanding my personal preference for bolder flavors, I am siked to have a pizza trailer in Durham. Also, just a FYI… they have vegan options as well!

From MEZ:

I had the pepperoni slice ($3) to try out their basic pies. The crust is foldable yet crunchy at the same time, which I liked, and I thought the tomato sauce was bright and only a little sweet, a good combo for me. It was definitely greasy, but hey, that’s pizza. My second slice was the 1243 with genoa salami, caramelized onions, a mix of bell peppers, smoked gouda, mozzarella, and pistachios. It was super good—that tasted like quality salami and in combination with the bell peppers and onions it was wonderful. I love pistachios, but did they add anything to the slice? Nah. Love their crazy combos, though. Wish I had enough appetite for the Brussel Sprout Pesto slice, too.

Pie Pushers


919) 901-0743

One Comment »

  • RobC said:

    Finally got to try it on Friday. They were out at Fullsteam and it’s obvious that the synergy there is nice.

    I first tried the pepperoni. This was a solid, NY-style slice. It was perhaps underseasoned but the quality of their crust is no joke. Best I’ve ever had. Cheese is nice and fresh. Sauce was unexceptional.

    My wife had the chicken & asparagus slice. Very good, but she noted that it wasn’t as good overall as the pizza at Bocci.

    We then got an 8″ Summer Basil pie. Goodness, did we hit the jackpot. The pie was piping hot, and the sharpness of the whole basil leaves was matched perfectly by the sweetness of the caramelized red onion. It’s a brilliant combination, ably aided by the greatness of the aforementioned crust and the cheese. This place is also a great value (3 bucks for a decent-size slice for regular pizza, a little more for their specialty slices).


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