Serving some of Indianapolis' best pizza since opening in 1986, Bazbeaux Pizza has used sun-dried tomatoes and fresh mozzarella on their pies from the beginning. Locals quickly jumped on the gourmet-ingredient bandwagon, and the original five-table Broad Ripple location expanded and was joined by a downtown store. A third restaurant later opened in Carmel. All three spots have outdoor seating, casual décor and bustling atmospheres. Thin or thick, white or wheat, the crust is freshly made each day and topped with house-made sauce and a provolone/mozzarella/Romano blend. On top of that, the options are practically limitless. Bazbeaux offers 52 toppings, from goat cheese to pine nuts. Try the Tchoupitoulas, with Cajun shrimp, andouille sausage and roasted red pepper. The rich Pizza Alla Quattro Formaggio, with four cheeses, bacon and mushrooms, is another popular choice. Ditto Bazbeaux’s salads, with four house-made dressings from which to choose. The beer and wine list is simple but does the job. And for those hardy souls who leave room for dessert, there’s tartufo, a sort of chocolate gelato truffle. Wondering about the name? According to legend, Bazbeaux was the personal chef to 15th-century Italian statesman Lorenzo de’ Medici after a brief stint as court jester to French King Louis XI. Bazbeaux then came to the New World with Amerigo Vespucci. Beer and wine available. Serving lunch and dinner daily. Voted Best Pizza in the 2008 Nuvo and 2008 Indianapolis Monthly readers polls.