Biga Pizza

Biga Pizza All of our food is prepared from scratch, utilizing only our brick oven.
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Our homemade sourdough crust, combined with the freshest produce, artisan meats and cheeses, homemade spreads and roasted goodness is what makes B**a Pizza unique.

“Pesto is the besto, better than the resto.Put it on my pasta, eat it extra fast-a.🎶” While our staff is fantasizing abo...
06/12/2026

“Pesto is the besto, better than the resto.
Put it on my pasta, eat it extra fast-a.🎶” While our staff is fantasizing about that Mediterranean vacation, the business demands that we stay here to serve you up delicious, seasonally inspired food. (and make up cheesy raps.)
Here are this weekend‘s specials:
Queen Ann Olive Tapenade Pizza:
Pistachio-olive tapenade & Italian salami baked on a garlic oil & mozzarella topped sourdough crust, finished with organic arugula & housemade burrata crème.
$18/$25 (GF $18)
Sundried Tomato Pesto Pasta Salad:
Gemelli pasta mixed with basil-pine nut pesto & sundried tomatoes, topped with red onions, fresh mozzarella, Reggiano & balsamic reduction, served on a bed of spring mix with a white balsamic vinaigrette & toast points. $15
Creamy Mushroom Spinach Soup:
Roasted cremini mushrooms, leeks & local organic spinach simmered in a creamy lemon & white wine broth, topped with fried sage olive oil & parsley. $4/$6 (vegan/GF)
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Pecan Bar:
Brown sugar caramel pecan filling baked over a buttery shortbread crust. $7 (vegan/GF)
**apizzamt

One of the most charming aspects of the Missoula community is the interwoven nature of our shared experiences . A couple...
06/05/2026

One of the most charming aspects of the Missoula community is the interwoven nature of our shared experiences . A couple weeks ago one of my staff members, who plays guitar in a local rock band, had a show at the Badlander. When I asked him how it went, he replied, “it was amazing, Victor did sound, that guy’s incredible.” I recalled years ago, after a late night conversation, Victor brought me some of his homemade chimichurri, a family recipe that may have been one of the best things I’d ever tasted. He talked about the process, the mixture of oil, acidity, and herbs, emphasizing the balance of florality and astringency. I’d had chimichurri before, but that was the first time I felt like we had to put chimichurri on pizza. Paired with some Fox Paw Farm spinach, onions, broccolini, and Montana beef, this pizza is a standout and inspired this week’s specials:

Creamy Tahini Chickpea Soup:
Roasted garbanzo beans in a creamy tahini vegetable broth, topped with a garlic-lemon crème, Aleppo pepper & fresh parsley. $4/$6 (vegan/GF)
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Cilantro Lime Raspberry Salad:
Fresh organic raspberries, honey toasted pepitas, pickled red onions & feta served on a bed of Local Bounti mixed greens with a cilantro-lime vinaigrette & toast points. $15
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Chimichurri Broccolini Meatball Pizza:
Ground Montana beef meatballs, chili-garlic roasted broccolini, onions & local organic spinach baked on a garlic olive oil and mozzarella topped sourdough crustand finished with a fire roasted red pepper chimichurri. $18/$25 (GF $18)
Raspberry Almond cookies (2):
Almond shortbread cookies filled with raspberry jam & drizzled with an almond flat icing. $6 (vegan)

Chants represent one of the oldest forms of human expression, tracing back to prehistoric rituals and sacred traditions....
05/29/2026

Chants represent one of the oldest forms of human expression, tracing back to prehistoric rituals and sacred traditions. It’s a cross-cultural practice used for spiritual, psychological, and physiological purposes. Modern sporting events have incorporated this ritual where fans clap, stomp, or sing in unison, much like The White Stripes' "Seven Nation Army" or Neil diamond's “Sweet Caroline”. Well around here we’ve been chanting “Chili Bourbon Carrot Bacon Jam!” Come have a taste and you’ll see why.
Specials:

Chili Bourbon Carrot Bacon Jam Pizza:
Chili-maple-bourbon candied carrot and bacon jam, smoked paprika & herbed goat cheese baked on a garlic oil & mozzarella topped sourdough crust.
$18/$25 ($18 GF)
Mediterranean Dolma Salad:
Spiced lemon basil roasted garbanzo beans, kalamata olives, red onions, cherry tomatoes, Dolmas (marinated rice stuffed grape leaves) toasted pine nuts & Reggiano served on a bed of locally grown mixed greens with a creamy feta vinaigrette & toast points. $16
Chili Garlic Coconut Carrot Curry:
Roasted carrot & butternut squash simmered in a creamy coconut milk curry broth, pureed, & topped with chili-Zetar-garlic crisp & fresh parsley. $4/$6 (vegan/GF)
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Chocolate Truffles (3):
Velvety rice milk chocolate ganache, infused with vanilla bean and finished with a thin layer of cocoa powder.
$7 (vegan/GF)
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20th anniversary commemorative T-shirts

Can’t guarantee that this Guy will be rolling in for a Meatball Verde pizza today, but maybe you will. That’s right, s...
05/27/2026

Can’t guarantee that this Guy will be rolling in for a Meatball Verde pizza today, but maybe you will. That’s right, spring/summer menu drops today, mushroom and arugula, fennel marmalade, bacon & gouda, and this here pie featured on DDD.

05/25/2026

We are closed today in observance of Memorial Day.

B**a Pizza opened May 23, 2006 and we have so much gratitude to share. Cindy and I had a 1-year-old and were pregnant wi...
05/23/2026

B**a Pizza opened May 23, 2006 and we have so much gratitude to share. Cindy and I had a 1-year-old and were pregnant with our second child when we decided to purchase “The Fireplace” from Julie Miller. Without her, I don’t think b**a would have ever existed. At the time, I was planning on opening a miniature golf course and my father thought the pizzeria seemed like a better idea. I drafted our first menu utilizing produce from Clark Fork Organics, I had worked with Josh and Kim at previous restaurants. My baker friend Margaret Ambrose-Barton was exceptionally encouraging and introduced me to Bonnie Tucker, who helped me develop our doughs and gifted me the sourdough starter we still use today. Early on, I was working day and night to get some momentum going. I had an incredible first staff: my mom, Jeanette, Shanel, Jen Malagrida, and then this guy walks in and said “I’m a pizza whiz”, t’was Randy from Pizza Pipeline. We had the best neighbors: Dave Kirby & the Reynolds Radiator crew, who dropped everything to keep my old ’86 Ford F-150 running, The Shack, the VFW, we were ecstatic to be part of the Missoula food scene. It was the early beginnings of Facebook and social media and I remember one of my dishwashers showing me the platform on the office computer, telling me “this is going to be the future”, I think I had just gotten a flip phone!
A lot of things have changed over the past 20 years, but most things have stayed the same for us. We show up every day, make food from scratch, provide great service and hospitality, and maintain our long lasting relationships with our community businesses. A huge thank you to our families, Shawn George and the Bakery & Restaurant Foods crew, Jason, Eric and the staff at Topp Company, Jim, Jordan, Taylor, and the bros at Big Sky Restaurant Supply, Brian Hanson at Complete repair, The Downtown Missoula Partnership, The City of Missoula, all of the wonderful employees we’ve had and have, many of whom have contributed greatly to our food & culture, and most importantly, to all of you! Come on down today, we’ll have chocolates, stickers, T-shirts, $1 Pabst, a DJ, swag giveaways, and, of course, pizza!
-bob

What's your favorite day of the year? I'll go first. My favorite day of the year is the day before Thanksgiving, I ge...
05/22/2026

What's your favorite day of the year? I'll go first. My favorite day of the year is the day before Thanksgiving, I get all nostalgic just thinking about it. All of the excitement and anticipation, the nesting and planning, prepping and cooking, slicing and dicing, vacuuming and you get the point! Well that's how I'm feeling right now. Tomorrow, May, 23rd is our 20th anniversary! Yep, it simultaneously seems like yesterday and a lifetime ago, but I'll save all the tear jerking sentimental stuff for tomorrow’s post. Believe you me, we've got some big plans down here on West Main, so cancel that camping trip and come hang out with us. We're super pumped to be hyped to be stoked, we've got some banger specials, $1 Pabst cans and commemorative t-shirts for sale.
Anniversary special Beer:
$1-Pabst (12oz can)
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Creamy San Marzano Tomato Basil Soup:
Creamy roasted vegetable base, crushed San Marzano tomatoes simmered in red wine & vegetable broth, topped with fresh parsley & rosemary infused olive oil. $4/$6 (vegan/GF)
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Baked Brie Strawberry Salad:
Roasted double cream brie & cherry chutney, organic strawberries & toasted almonds served atop a bed of locally grown mixed greens with white wine vinaigrette & toast points. $15
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Fried Chicken Bacon Spinach Alfredo Pizza:
Fried chicken strips, Daily’s bacon, local organic spinach & housemade herbed alfredo sauce baked on a garlic oil and mozzarella topped sourdough crust and finished with Aleppo pepper. $18/$25
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German Chocolate Cupcake:
Decadent chocolate cupcake, caramel pecan coconut filling and smooth chocolate buttercream frosting.
$5 (vegan)

**apizzamissoula

It’s Friday! That means we post our weekly specials for y’all. What goes on behind the scenes on days like these is we a...
05/15/2026

It’s Friday! That means we post our weekly specials for y’all. What goes on behind the scenes on days like these is we are also making pizzas for the Missoula senior center, whose kitchen is still under renovation, we are bringing lunch to a group at Community Medical Center, and tonight we are making 52 pizzas for the Paxson School sock hop, an annual tradition. It’s the interlacing of food production, culinary inspiration and the appetite of the Missoula community that makes our job so rewarding. Here are our specials for this weekend.
B**a BBQ Meatball Pizza:
Housemade beef & pork meatballs, banana peppers, shaved red onions & housemade flathead cherry barbecue sauce baked on a garlic oil and mozzarella topped sourdough crust. $18/$25 (GF $18)
Lemon Asparagus Orzo Salad:
Roasted organic asparagus mixed with lemon, fresh dill & orzo & served atop a bed ofwhite wine balsamic vinaigrette dressed locally grown mixed greens & topped with fresh cherry tomatoes, feta cheese, & toasted pinenuts, served with toast points. $15
Creamy Green Spinach Tomato Asparagus Soup:
Roasted asparagus & spinach simmered in a creamy San Marzano tomato broth, topped with a dill-cashew crème & fresh basil. $4/$6 (vegan/GF)
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Chocolate Peanut Butter Bar:
Creamy peanut butter-graham cracker nougat topped with a layer of melted dark chocolate. $8 (vegan)
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**apizzamissoula

05/11/2026

Prepping up after a busy weekend! 🙏🍕❤️

In the fall of 2003, I was traveling back from a Baltic tour with the band I was in (Volumen!) We were in the Minneapoli...
05/08/2026

In the fall of 2003, I was traveling back from a Baltic tour with the band I was in (Volumen!) We were in the Minneapolis International Airport, awaiting our connection to Missoula. Adjacent to where we were sitting, there was a group of marathon runners from Canada. When our flight to Missoula was announced, we heard one of the Canadians say “Missoula, what’s in Missoula?“ My best friend sitting next to me said “everything good”. I still get emotional thinking about that moment. This weekend is the University of Montana’s graduation ceremony, it was nurses week, the Missoula Moonlight Market is Saturday, people are out training for our marathon (I see you Bryan), the Farmers Market is hopping, there are art shows, live music, lilacs in bloom, all the things, all the stuff.
Here are our specials for this weekend:

Creamy Lemon Basil Wild Rice Soup:
Roasted potato, cauliflower, mirepoix & wild rice simmered in a creamy lemon basil broth and topped with fresh parsley. $4/$6 (vegan/GF)
Poached Pear Salad:
D’anjou pears poached in pomegranate molasses syrup, toasted walnuts, dried cranberries & gorgonzola cheese,
served on a bed of locally grown organic spinach & mixed greens with a white wine-star anise vinaigrette & toast points. $15
Creamy Spinach Artichoke Chicken Pizza:
Lemon-caper-tarragon roasted chicken breast, creamy spinach artichoke dip & garlic confit baked on a garlic oil and mozzarella topped sourdough crust, finished with Reggiano. $18/$25 (GF $18)
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Lemon Blueberry Bar:
Tangy lemon custard & fresh organic blueberries baked atop a buttery shortbread crust & finished with blueberry powdered sugar.
$8 (vegan)
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Address

241 W Main Street
Missoula, MT
59802

Opening Hours

Monday 11am - 9pm
Tuesday 11am - 9pm
Wednesday 11am - 9pm
Thursday 11am - 9pm
Friday 11am - 9pm
Saturday 11am - 9pm

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