Chicago — A vibrant rainbow of fresh vegetables makes Milly’s Pizza In The Pan easy to recognize. That’s by design, according to owner and sole pizza maker, Robert Maleski. “I like to use only colored ingredients to make pizza,” Maleski said. “I let the pizza bake for about five minutes before I took it out, then put it on top and then put it back in the oven that way the vegetables and toppings are more vibrant.” Maleski, who goes by his grandmother’s name, launched Milly in 2020 after 16…
Read MorePizza near me: Eye-popping pies dazzle Uptown at Chicago’s Milly’s Pizza In The Pan on Argyle Street!
