Some ideas are born from necessity. Others come from genius. Chef Monk’s Ritza Special came from both — a late-night kitchen experiment that became the pie that put Pizza Ritza on the map.

The concept is deceptively simple: take the buttery, flaky perfection of a giant Ritz cracker and use it as the base for a pizza. What comes out of the oven is nothing short of extraordinary.

The Crust

The foundation of the Ritza Special is a single oversized Ritz cracker — specially sourced and large enough to serve as a proper pizza base. Its naturally salty, buttery flavor means no additional oil is needed. The cracker stays remarkably crisp even under toppings, providing that signature snap with every bite.

The Toppings

Chef Monk tops the cracker base with her house-made sharp cheddar cream sauce — a velvety blend of aged cheddar, a touch of Dijon, and a splash of cream. From there, the pizza is piled high with:

• Caramelized onions — slow-cooked for over an hour until perfectly golden and sweet
• Smoked gouda — hand-shredded and layered generously across the pie
• Crispy prosciutto — draped across the top and finished in the oven until it practically melts
• Fresh chives — scattered over the top just before serving

The Experience

The Ritza Special appears on our specials board most Friday evenings and sells out fast. Many regulars call ahead just to make sure they don’t miss it. The combination of the crackers’ richness with the savory-sweet toppings creates a flavor profile that is utterly unlike any other pizza you have ever tried.

Come in and try it for yourself — but be warned, one slice is never enough.