The guy I made the barbecue pizza for this last Saturday said he liked it a lot. So much so he kept telling me throughout the party and in an email the next day. There really isn't a "[fill in the blank]" pizza restaurant around here at all, with only one exception. These are the only pizza restaurants in the area: Pizza Hut, Little Caesar's, Dominos, Papa John's, Cici's, Chuck E. Cheese's, Joey's, Pana Roma. Cici's is just pizza for sheep. Joey's is the closest thing to a NY style pizza joint within 98 miles, but the service is a little underwhelming. Pana Roma makes very old-world-Italy style pizza. The family that owns and operates the restaurant is from Italy and used to use, but not anymore unfortunately, an awesome rotary wood-fired stone hearth oven. The fire was in the center of the oven, while the stone hearth rotated around at just the right speed to have the pizza baked in one rotation. There was also a second stone platform hovering about 15" above the hearth and just above the fire that more pizzas were placed for baking. I've known the family since I was a kid and went to school with the daughter. The family used to supply our class with pizzas on Friday's when I was in 6th grade. Anyway, they're the closest pizza place around that has any real Italian style or intense quality.
When I'm on travel or vacation I usually stop at pizza restaurants I've never been to before. I don't get really excited about barbecue pizza, but I make it on special request. I would much rather use this sauce on a hamburger or a piece of chicken as it's cooking on the grill. I use it for that purpose much more often.