Current Pizza Crush: Pizzana's Messicana.

What: The "Messicana."

Where: Pizzana (11712 San Vicente Blvd, Brentwood).

Why: I know, I know. I just stated my new favorite LA pizza last week. But amorous Kelly Kapoor-esque pie flirtations can be fleeting. And in today's LA, there's a new good pizza shop popping up here, there and everywhere. I consider it my task to keep you aware of the new-new. 

Pizzana is the new, cool kid on the block and the Messicana is their signature, most distinctive pizza. For a spot that prides itself on SoCal twists of Neopolitian classics, there's not a more ample representation than this multi-colored beauty. Akin to Abbot Kinney bringing Venice's canals to the Southland, Pizzana's pizzaiolo Danielle Uditi's pie unites The Boot and the Stars and Stripes, with a touch of our Southern brethren. (Sorry, that was incredibly hyperbolic and I apologize.) The Messicana, an ode to the Italian Uditi's Mexican better half, features chorizo cups, pickled sweet chile, jalapeño, queso fresco and spontaneous squirts of a not overwhelming, yet flavor-packed cilantro-lime sauce. It's a Southern California taco, in a light and chewy, yet sturdy Southern Italian crust. Despite the influences -- unlike many a poor BBQ Chicken pie -- you know you're eating pizza. 

Very, very good pizza.

I also highly recommend Pizzana's Pepperoni. The cute 'ronis also come via cuppage, which seems to be all the rage these days. Except their thicker and meatier compared to their chorizo counterparts. Although the "personal" pizzas are a bit pricey (both the aforementioned are $18), at 11", they're both rather sizable compared to normal LA personals and could probably feed 1 1/4 to 1 1/2 people per. Furthermore, the flour is a proprietal Pizzana blend and the mozz shipped in multiple times a week from Italy. You can taste it.