On South Green River Road, a hidden gem pizzeria opened in 2016 that brings together wood-fired Neapolitan pizza, Detroit-style pies, authentic Thai cuisine, and house-made gelato under one roof.
Owner Randy Hobson transformed a former home retail store into a global soul food market where certified Pizzaiolo Verace Eric Luna crafts traditional pizzas alongside World Pizza Champion consultant Shawn Randazzo’s Detroit-style creations.
The open-concept kitchen allows guests to watch as their meals come to life in two 800+ degree ovens, while the espresso bar and pastry case showcase an assortment of delectable baked goods.
How Pangea Kitchen Won Evansville’s Hearts
Pangea Kitchen captured Evansville’s heart by introducing certified Neapolitan pizza to a community that fell in love with authentic Italian traditions executed at the highest level.
Owner Randy Hobson spent a year and a half building out the space, even setting up a test kitchen a few doors down to perfect the diverse menu before opening.
Customers discovered that Thai flavors infused onto pizza creates unexpected magic, with unique combinations like lemongrass rotisserie chicken and red curry sauce expanding their culinary horizons.
The restaurant’s Detroit-style pizza edges out Neapolitan in sales, proving locals embrace both traditional and innovative pizza styles with equal enthusiasm 🔥
Diners love ordering across cuisines — a Detroit pizza, Neapolitan pie, Pad Ke Mao noodles, and burrata toast — experiencing how different cultures eat at one table.
The collaboration culture drives innovative fusion across every menu area, with the crew itself inspiring creative dishes that blend Italian, Thai, and American flavors seamlessly.
The decision to close Sundays and Mondays gives the team well-deserved breaks, ensuring they avoid burnout and maintain the consistently excellent quality that keeps customers returning weekly.
Food Highlights
- The Knuckle Ball: This creative specialty features sliced Trinity meatballs, fresh garlic, provolone cheese, finished with super dolce “Trinity” meatball sauce, parmesan, and hot honey.
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Diavola Detroit Pizza: This customer favorite features brick cheese, mozzarella, spicy sausage, hot soppressata sambal, Calabrian chilis, red sauce, parmesan, and garlic olive drizzle — the Detroit-style rectangular shape with caramelized cheesy crust creates addictive edges.
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Pistachio Neapolitan Pizza: This top-selling wood-fired pizza combines mozzarella, sausage, pistachio purée, fresh basil, and Mike’s Hot Honey.
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The Butcher Detroit Pizza: This meat lover’s dream loads up brick and mozzarella cheese with sausage, pepperoni, sliced Trinity meatball, prosciutto cotto, red sauce, parmesan, garlic olive oil, and fresh basil
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Porcupine Pizza: A Detroit-style favorite with brick and mozzarella cheese, prosciutto, fresh cut pineapple, Calabrian chilis, red sauce, garlic olive oil, parmesan, and fresh basil.
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Siam Pizza: This Thai-Italian fusion features brick cheese, mozzarella, lemongrass rotisserie chicken, roasted butternut squash, carrots, onion, and house-made red curry sauce topped with arugula — showcasing innovative cultural blending.
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Pancetta Neapolitan Pizza: This light yet satisfying option combines fresh mozzarella, pancetta, Brussels sprouts, fresh basil, ricotta, and parmigiana, topped with balsamic glaze.
Atmosphere
The restaurant creates a trendy metropolitan district vibe reminiscent of large cities, with an open-concept kitchen that showcases the wood-fired dome oven, Detroit-style deck ovens, and a Thai food station.
The entrance features an espresso bar and a complete pastry operation with house-made gelatos, sorbettos, and gelato cakes, creating visual appeal.
The casual main dining room invites guests to watch their meals come to life, while the cocktail bar provides an elevated atmosphere in the evenings.
The unique sitting rooms and fantastic menu create a destination for unexpected flavors where old-world traditions meld with new-world adaptations across multiple cuisines.
Bottom Line
Visit Pangea Kitchen for certified Neapolitan pizza from Pizzaiolo Verace Eric Luna and Detroit-style pies taught by World Pizza Champion Shawn Randazzo, innovative Thai-Italian fusion dishes like lemongrass chicken pizza with red curry sauce, house-made gelato and pastries from formally trained chefs, and supporting a locally-owned vision celebrating global flavors since 2016.
Address:
111 S Green River Rd Ste E, Evansville, IN 47715
đź“ž (812) 401-2404
🕔 Tue-Sat 11 AM–9 PM (closed Sun-Mon)