by Steve LaRosa
photography by Dave Brooks

This Natomas spot scores a goal with a new take on an old favorite.

Anyone who’s ever worked in a restaurant knows this story: After about six months of eating the same food, you’re coming up with anything to flavor the monotony. Some of culinary history’s greatest inventions have sprung from such inspiration. Bananas dipped in ketchup, chocolate-covered french fries: These are the kind of stunning breakthroughs we’re referring to.

Which brings us to Eric Frakes, owner of The Original Pizza Pucks in Natomas. He had his light-bulb moment years ago at an Italian restaurant where he was employed and bored—a dangerous combination. It was after hours. The doors were locked, the shades drawn tight.In the kitchen la-bore-a-tory, he and his co-conspirators tried to concoct cinnamon rolls from pizza dough, but because of the oregano, garlic, basil and other spices in the dough, it was a botched experiment. But out of adversity . . .

I think you know what happened next: birth announcements for pizza pucks.

What? Why? How? The dough is rolled into flat squares and slathered with one of several fresh, housemade sauces. Toppings (there are endless combinations) are added as well as a number of cheese choices. The ingredient-topped dough then is rolled up, basted with butter, dredged in a mixture of Parmesan cheese and spices, and sliced into one-inch, well, hockey puck-looking things that are baked to a golden brown. “Tastes like a hockey puck' is not applicable here—these boys are good. The crust is crunchy and flaky, a cross between thin-crust pizza, breakfast roll and deep-dish Chicago-style pizza.

The menu touts a dozen different varieties, including Philly cheese steak, chicken Alfredo, jalapeño fire, meatball and veggie. You also can build your own.

Pizza Pucks also serves up regular pizzas, calzones, pizza bread and a pretty decent version of a deep-dish Chicago-style pizza.

Oh, by the way, for dieters, there are mini pucks, but forget that. It’s like buying a bag of doughnut holes. Before you know it, a dozen of those things are on their way to lipo land.

2101 Natomas Crossing Drive, Sacramento; 916-419-5020; open 10 a.m.–8 p.m. Sunday, 10 a.m.–10 p.m. Monday–Saturday.

Look for Steve LaRosa’s restaurant reviews the first Friday of every month at 11 a.m. on “News10 Midday.“