What are the opening hours?

Tuesday 4pm - 8pm Wednesday 4pm - 8pm Thursday 4pm - 8pm Friday 4pm - 9pm Saturday 4pm - 9pm Sunday 3pm - 8pm

Tribute Pizza

Directions Website

Your Neighborhood Mom n' Pop Pizza Shop
We're open @ 4pm Weds - Sun for on-premise dining, and a limited amount of takeaway (online and in person).
(622)

10/13/2026

I've got a fever, and the only prescription is more Elote.

10/10/2026

Originally called the ‘molto autentico bucca di italiano’, it now just goes by ‘the molto’... It left our physical menu years ago, but if you’re in the know, it is still very much available by request (and tucked away on our online menu for takeout, too)... it’s kinda a throwback to party pizza in the 90s, but with a little more intentionality… with our house sauteed mushroom blend, calabrian chiles, smoked cheddar blend, with organic crushed tomatoes and mozzarella… and originally it was the ‘sausage and mushroom’ pie, but now it’s vegetarian by default, with the option for our house caramelized onion and fennel sausage… dare we say it’s a modern classic?

08/26/2026

August 2018, Chris Bianco came to Tribute to cook together... that morning, we walked the Little Italy Farmers Market and Specialty Produce, and together, we made this: farmer's market eggplant, spring onions and heirloom tomatoes, all roasted together in the wood oven until they collapse into each other, cooked down into a charred chunky ratatouille-y like sauce. Then Toro del Oro sweet peppers, roasted, and steamed and peeled, like a chile relleno... Cypress Grove Lamb Chopper sheep's milk gouda, parm reggiano, fresh basil... This week only, I think... come see why it's an all-time favorite...

08/11/2026

"Alright, Alright, Alright," features peak summer farmer's market produce... this white pie has a melange of zucchini, goldbar, and romanesco summer squash, plus sungold and sunburst heirloom cherry tomatoes, with fresh mozzarella and parm reggiano, just a touch of fresh garlic and crushed red chili flakes, an alderwood smoked sea salt crust, and finished with burrata stracciatella, fresh basil and basil oil, and more parm reggiano... and the option for bacon lardons...

05/15/2026

The Panzanella is back.... torn and charred focaccia croutons, today’s farmer’s market stone fruit, stracciatella, with shaved red onions, calabrian chiles, fresh mint, 18 year white balsamic, finished with basil oil and koroneiki olive oil... dine in only for now...

05/12/2026

A few weekends ago, I got really inspired by Justin De Leon's pesto... It's rustic like a nonna with a mortar and pestle, more coarse and less emulsified, so you get little pops of garlic, chunks of pine nut, and little chunks of parm reggiano, and it's more basil-y too. Better in every way, I thought... So, I came home and reworked our pesto, and it's the base for this pizza... The New Pesto Pie, with, yes, our new recipe pesto genovese, fresh mozzarella, slow-roasted heirloom cherry tomatoes from , finished with parm, coarse black pepper, toasted pine nuts, stracciatella, basil oil, and fresh basil

05/10/2026

Mother's Day at the Hillcrest Market with my Mom, a story in five photos...

Happy Mother's Day to all the Mom's out there, you make the world go round. xoxo

05/07/2026

A few nights ago, a longtime guest asked me what happened to the Kevin Mccallister... and I realized it just kind of disappeared and I never actually explained... See, the Kevin was our plain cheese on the original menu, and it lived on there for like eight years plus. It was our tribute to "a lovely cheese pizza, just for me," and for years, the menu had a Macaulay Culkin icon next to the name... It was my best effort at channeling some core memory nostalgia of a pizza lunch on a Wednesday half day in elementary... And I think we nailed it, but over the years, my notion of the platonically perfect plain cheese has evolved, a lot to do with my visits to NYC... I'm into a little more rustic and brighter of a tomato sauce, and sauce on top of the cheese (instead of under it), mozzarella deli sliced the long way so every slice gets even coverage. It's the same archetype, but more refined? Like the Kevin grew up, and got a mortgage... Now, we just call it the "plain cheese." But between you and me... if you've gotta have the Kevin, just ask, we'll still make it...

05/06/2026

The Burrata Pie, Pesto Edition... Next week?

05/05/2026

Existential questions: Basil pre-bake or basil post-bake? Both? What about torn or whole?
On our standard margherita, we go pre-bake and whole leaf, but I can see the argument for the other way, too... So, we're asking ourselves the question, and you too... Bianco does post bake whole, Razza does post bake and mostly torn, and those are two of the best margheritas you could ever have... And we want to make sure nothing we do is ever taken for granted... What do you think?

05/03/2026

The Cadillac Margherita is on our 'secret menu', and I'm just over here telling secrets because you deserve to know, and also, it's what I made for myself for dinner tonight...

Address

3077 North Park Way, Suite 100
San Diego, CA
92104

Opening Hours

Tuesday	4pm - 8pm
Wednesday	4pm - 8pm
Thursday	4pm - 8pm
Friday	4pm - 9pm
Saturday	4pm - 9pm
Sunday	3pm - 8pm

Website

http://tributepizza.com/

Alerts

Be the first to know and let us send you an email when Tribute Pizza posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Want your restaurant to be the top-listed restaurant in San Diego?