State College, PA - Centre County - Central Pennsylvania - Home of Penn State University

Taste of the Month: Pizza Mia

by on October 25, 2012 12:49 PM

Pizza Mia, located at 106 North Spring Street in historic Bellefonte, is creating quite a buzz with local residents. Opened in 2003, the dining room features flat-screen televisions and seats up to 60 guests. The inspiration behind the pizzeria is to establish a gathering place where people of all walks of life can come for great pizzas at reasonable prices. Over the years, the menu has expanded to include subs, wraps, salads, wings, pastas, burgers, and, new this year, breakfast!

Pizza lovers are taking notice because owners Melissa and Johnnie Jennings are not cutting any corners when it comes to using only the freshest ingredients and taking the time to hand-toss every pie. The dough is made fresh every day from local spring-harvest flour, specially filtered Bellefonte spring water, 100-percent extra-virgin olive oil, premium harvest Hawaiian gold raw cane sugar, sea salt, and yeast.

“We use as much local produce as we can when it’s in season, but during the off-season, I place my order on Monday or Tuesday — it’s picked on that day by our purveyors, it’s immediately shipped to Pittsburgh where my guy picks up the order, so the tomatoes go from vine to plate in just a few days,” explains Johnnie Jennings. “We also only use premium whole-milk mozzarella cheese with no preservatives or fillers because when our customers bite into our plain cheese pizza, they will taste the flavor, and there is a Wow! factor!”

With more than 30 different toppings to choose from, the pizza combinations are endless. Some unique specialty pizzas include the Rustic Harvest, Chicken Alfredo, and Bacon Cheeseburger. But the bestsellers are the traditional plain cheese pizza and the pepperoni pizza. For a special birthday treat, call ahead to request a hand-tossed 28-inch pizza with all your favorite toppings! Available for pick-up or dining in and serves 11 to 15 people.

Other must-try items on the menu include the marinated stuffed portabella mushrooms, the Very Berry Dessert Pizza, Hawaiian Sweet Pie, the Early Morning Breakfast Pizza, any of the burgers served on a made-to-order handspun bread roll, and freshly made in-house cinnamon buns. Take-n-bake cinnamon buns also are available, so take some home to bake in your own oven for the holidays.

For your next business luncheon or special occasion, Happy Valley Catering at Pizza Mia offers a wide assortment of catering options from make-your-own personal-sized pizzas, sub and wrap trays, appetizers, salads, fruits, and cookie platters, to pasta buffets. Pizza Mia also will be happy to customize a menu to meet your needs and has done special requests such as on-site blueberry pancakes!

The Jennings couple believe that their passion and attention to detail are building them a great reputation and a loyal following in the community. “We strive to provide our customers with the best quality, service, and value, but more importantly, establishing a good relationship,” Johnnie says. “We also care about the health of our community, so we don’t have a deep fryer in the restaurant and our wings are oven-roasted, never fried. The caloric value of a deep-fried wing is roughly two-thirds more than an oven-roasted wing!”

For a decade now, Pizza Mia has partnered with the American Red Cross and is proud to be part of the organization’s blood drives. “We stand by the American Red Cross because they don’t discriminate, so people of all races or religious backgrounds can freely donate their blood, and afterwards, they get a delicious slice of Pizza Mia pizza,” Johnnie says.

In addition, for the past six years, Pizza Mia has given away four Entrepreneurial Spirit Award scholarships annually to a male and female student from Bald Eagle Area School District and the Bellefonte Area School District. “You don’t have to be a 4.0 student to get this scholarship. We want these kids to be recognized for their community spirit,” says Johnnie.

Pizza Mia’s fundraising program offers a variety of incentives to motivate organizations and reward customers. Groups can select a dine-in date, and 20 percent of proceeds will benefit the organization, or choose from six different pizza options from cheese to meat eaters to receive pizza coupons redeemable for six months and your organization will earn at least $2 on every pizza sold.

For more information on fundraising, catering, or to view Pizza Mia’s menus, visit or call (814) 355-3738.


Hours of Operations

Sunday-Thursday, 11 a.m.-11 p.m.

Friday & Saturday, 11 a.m.-midnight

Pizza Mia delivers to Bellefonte, Pleasant Gap, Zion, Milesburg, Continental Courts, and Nittany Mall.



Monday Madness: All day Monday, get a large one-topping pizza for $8.99.

2-Pizzas Tuesday: Buy any pizza, get the second pizza of equal or lesser value FREE. Carry out and dine-in only. (For delivery, buy one, get one half off.)

Wings Wednesday: Add 10 oven-baked wings to any order for $5.

Super Sunday: Any two large specialty pizzas for $29.99.

Mega Deal 1: One large one-topping pizza, eight-piece breadsticks or cinnamon sticks, and two-liter Coke product for $15.99.

Mega Deal 2: Two large one-topping pizzas, 16-piece breadsticks or cinnamon sticks, and two-liter Coke product for $27.99.

Mega Deal 3: Three large one-topping pizzas, 16-piece breadsticks or cinnamon sticks, and two-liter Coke product for $34.99.


Web offer:

Recipe for Pizza Mia’s homemade Chocolate Cake


½ cup shortening

2 cups sugar

2 eggs

1/2 cup milk

2 teaspoon baking soda

2 cups flour

1/3 cup cocoa

1 cup boiling water

Cream the shortening and sugar together. Add eggs, milk, and dry ingredients. Add boiling water. Spread in pan and bake at 350 for 35 minutes, give or take 5 minutes.

Decorate as needed.


Recipe for Pizza Mia's Very Berry Pizza

A dough ball from Pizza Mia

Real butter

Roll out the dough to 14-inch round. Melt butter and spread evenly on the dough.

Sprinkle sanding sugar over the top. Add half a cup of blueberry pie filling. Bake at 400 degrees for 12 minutes or until crust is brown.

Remove from oven. Top with sliced fresh strawberries, whole red raspberries and whole blackberries.

For Icing:

½ cup of cream cheese

Powdered sugar

Fresh spring water

Heat up and drizzle on top.

Disclaimer: Copyright © 2018 All rights reserved. This material may not be published, broadcast, rewritten or redistributed.