Next stop in my pizza quest was Terra Luna Pizza. I had already looked at the brief website and was thrilled to learn the owners Chris Ottobre, Jim Riley and Tony Papoutsis (the newest addition) studied at the Culinary Institute of America Their commitment to the freshest local produce was what got me very excited. I also read that they are veterans of the 3 a.m. fish "runs" to Fulton Market.

I got happier as I drove to Terra Luna at the corner of South Valley and Tremont. I walked over to the storefront to find a very unassuming and plain-looking restaurant. Actually, it is more of a take out with maybe three stools to the right of the establishment. The kitchen and counter is to the front, close to the entrance. I walked in to notice some specials on the left that included a red clam chowder. I remembered the Fulton Market visits and decided to order a cup. I also ordered a large plain and a mushroom and olive pie. After looking at the salad choices, I opted for the mixed greens with the raspberry vinaigrette. Turns out they didn't have any mixed greens — so I got the tossed salad instead.

The food smelled like heaven and the seven minutes seemed like a very long car ride home.

We immediately unpacked the soup and devoured it. The tomato base was delicious and tangy. The potatoes, corn, carrots and celery made the soup creamy. The clams gave the soup a delicious flavor — definitely a winner.

The salad was OK — too much ice berg lettuce with some tomatoes and onions. The dressing compensated for the bland greens.

The mushroom and olive pie was delicious. The crust was crunchy and chewy at the same time — my favorite — and the toppings were fresh. The mushrooms were sautéed to perfection and the kalamata olives looked and tasted freshly pitted and chopped. They provided a delicious salty flavor that complemented the earthy mushroom flavor.

Rating: OOO (Three oranges)