Napizza To Open 5th Location In La Jolla As Part Of Westfield UTC Expansion

May 26, 2017

Fresh off of opening its 4th location earlier this month in Encinitas, San Diego's favorite Roman-style pizzeria Napizza is gearing up for its next outpost - set to debut this fall as part of Westfield UTC's massive half-billion-dollar expansion project, which includes a new bar from CH Projects, a Shake Shack location, a recently announced upscale steakhouse and many more bars and restaurants.

Owned by Rome-natives Giulia Colmignoi and Christopher Antinucci, Napizza's first location opened on India Street in San Diego's Little Italy in June of 2012, followed by outposts in Rancho Bernardo's 4s Commons Town Center in 2014, another in Hillcrest's The Hub in 2015, and a location at 615 S. Coast Hwy 101 in Encinitas that opened this past May 18. Napizza La Jolla will enter Westfield UTC as part of the retail center's $600 million Phase II revitalization, which is anticipated to be completed by October 2017. The eatery will occupy a 1,200 square-foot interior space with 400 square-feet of outdoor dining designed by Matteo Raspagni of ere2 creative solutions.

“We wanted to introduce Napizza to an increasingly vibrant area of San Diego," said Colmignoli. "With the popularity of UTC and the progressive demand for healthy alternatives within commercial settings, we look forward to delivering a wholesome option to Westfield UTC. Being from Rome, we can’t wait to transport some true Italian flavor to this fun amazing destination!”

In addition to a large variety of gourmet rectangular pizzas made with dough constructed with 100% Italian 00 organic flour and allowed to rise for 72 hours before being slow baked for extra fluffiness, Napizza also specializes in entrée-sized salads with house-made dressings, panini sandwiches, and homemade desserts like tiramisu and cannoli. Everything served at Napizza is made in-house at each location using organic and local ingredients whenever possible, except for some cheese, certain mushrooms and the 00 flour, which are all imported directly from Italy.

Napizza is also the first pizzeria in San Diego to be certified by the Green Restaurant Association, and each eatery uses recyclable and compostable packaging and constructs its locations using environmentally conscious building materials like LED lighting and bamboo wood features. The pizzeria was also instrumental in persuading the city of San Diego to start a composting program, donates excess food to local food banks and missions, and donates 10% of their Tuesday night sales at all locations to select community non-profits.

Like other Napizza locations, pizza options will be on display in glass encasements and available by the slice or whole pie. The La Jolla space will have interior seating and a few outside tables and the company is in the process of applying for a beer and wine license.

For more information on Napizza, visit