In a town where pizza crust is treated as a vehicle for conveying the most toppings possible to your mouth and most Italian restaurants are marketed as a vehicle for conveying pasta to your mouth, Marco T's Pizzeria is keeping it real. Each of the eighteen items on their menu has only a handful of ingredients and there's nary a pasta noodle to be seen.

"This is simple [Tuscan] country food," explained owner Mark Harlan, an oil and gas consultant whose work first took him to Italy and introduced him to its cuisine in 2008. "All the ingredients complement each other." 

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Source: http://www.anchoragepress.com/