THE KITCHEN CREW at Battle Ground’s Uncle D’s Wood Fired Pizza includes (left-to-right) Austin Johnson, Genevieve Homola, Colin Kemppainen, and twins Sara and Sally Homola. Photo courtesy of FH Browne.
THREE PIZZAS CAN cook in about three minutes in the wood fired pizza oven at Uncle D’s Wood Fired Pizza in Battle Ground. Photo courtesy of FH Browne.
AUSTIN JOHNSON gets ready to fire up pizzas at Battle Ground’s Uncle D’s Wood Fired Pizza. Photo courtesy of FH Browne.
Battle Ground’s newest restaurant, Uncle D’s Wood Fired Pizza, opened on May 3 at the far eastern edge of Battle Ground Village and at the time a few people wondered if the city needed another pizzeria.
That question was quickly answered as owners Darrell and Lynnette Homola, of Yacolt, and quite a few of their dozen children, have quickly awakened pizza aficionados to a new style of pizzas, and some very creative pies that are delightful in concept and even more so in execution.
Darrell, who until May, spent all of his working hours as a mason and in designing and building outdoor fireplaces and pizza ovens, and wife Lynn were known for great parties at their home. At those parties, the couple would whip up pizzas at the drop of a hat, cooking them in their own pizza oven.
Their pizzas were so delicious and popular that many of their friends begged the couple to open their own pizza place.
“It’s a no-brainer they would tell us,” says Lynn.
“This was not one of my boyhood or even adulthood dreams,” confessed Darrell. “In fact, we had really never thought of opening a restaurant, and when we did, other folks would tell of us the tenuous nature and short lifespan of many new restaurants.”
But, the friends who wanted others to try their delicious Italian-style pizzas won out. Working with friends and Battle Ground Village developer Dennis Pavlina, who provided tables and chairs and helped with remodeling, the Homolas opened up several weeks ago. So far, the crowds have steadily come through the door for their thin-crust pies and creative and innovative toppings.
Lynn developed many of the recipes, with the help and suggestions from family and friends.
“I don’t claim to have done all the recipes,” she says. “Lots of people had input and some pretty great ideas on what we could do. It’s been a real team effort.”
That effort even extended to the large wire reels that they use for their outside tables, provided by friends, and creating a clever use of a dozen or so surplus wooden reels.
Just looking at a couple of “Uncle D’s Favorites” on the menu gives patrons another inkling of the creativity that went into the restaurant. “The Wyoming” pizza is made with sweet chili pepper sauce, sausage, pepperoni, pineapple, pepperoncini, sweet peppers, and feta cheese. “The California” is a very unique blend of Gorgonzola cheese, sliced pears, provolone cheese, candied walnuts and fresh spinach, and is extremely popular as both an appetizer, and for the main course as well.
All their pizzas are Italian-style crust, very thin and crunchy, and provide a tasty base for their creative toppings. But, unlike some pizzerias, they don’t mound huge amounts of sauce, cheese and meats on their pies.
“We like to think that our quality ingredients, and unique mix of flavors and textures, don’t need to be piled on to make great pizzas. And it seems our customers heartily agree,” Lynn said smiling.
Some of their other unique offerings include a “Reuben” pizza with Thousand Island dressing, pastrami, Swiss cheese and sauerkraut; the “Pork Face” is an amalgam of Canadian bacon, pepperoni, sausage, bacon, mozzarella cheese and a savory tomato sauce; and the “Montana” with caramelized onion, chevre cheese, Italian sausage, and Parmigiano-Reggiano.
In addition, Uncle D’s has four salads on the menu, including the Fresh Spinach salad with candied walnuts, sliced pears, feta cheese, craisins and raspberry vinaigrette dressing. Their Cold & Crunch Romaine salad features sliced apples, candied pecans, craisins, feta cheese, romaine lettuce and a tangy balsamic vinaigrette.
But, the Homola’s creativity doesn’t stop there as they offer two dessert pizzas, both of which are unusual, delicious and only slightly indulgent. The Cinnamon Delight has their thin dough topped with butter, cinnamon, sugar with a frosting drizzle. The Blue Berry Delight adds a handful of blueberries to the buttery-sugary topping. Uncle D’s serves soft drinks, tea and coffee.
Located at the Eastern end of Battle Ground Village at 1417 SE Rasmusson Blvd, Suite 130, Uncle D’s is open Mon.-Thurs., 11 a.m.-8 p.m.; and Fri. & Sat., 11 a.m.-9 p.m. Reach the restaurant by phone at (360) 723-5415 and on the internet at www.uncledspizza.com.
