We often hear the complaint that there’s a dearth of good Italian joints in Dallas. Whether that’s true or not, who knows? What is for certain is that Lake Highlands has recently been blessed with an excellent new entry in this culinary genre.
What might surprise customers, however, is that Napoli’s Pizza and Restaurant, which took over Le Peep’s space six months ago, is run by a family that emigrated to Dallas from Kosovo. Still, young Adrian Shala, who’s been in the States only a few years, and his veteran restaurant-business uncle, Mike Krasniq, know how to do Italian right.
The creamy chicken scarparela, pictured here, bursts with the flavor of fresh mushrooms, scallions and mozzarella cheese. And pizza is the house specialty, with everything from deep-dish Sicilian, to spinach pizza with a red or white sauce, to your basic any-way-you-want-it thin crust. Other menu offerings include chicken and veal dishes, hot and cold sub sandwiches and homemade pastas, all at incredibly reasonable prices.
Though the atmosphere is about what you’d expect of a former Le Peep location, it’s a cheerful place to eat delicious food.
NAPOLI’S PIZZA & RESTAURANT
9220 Skillman, Suite 101
HOURS: Sun-Thu 11 a.m.-10 p.m.; Fri-Sat 11 a.m.-11 p.m.
$, delivery available
2 chicken breasts
2 tablespoons white wine
1 cup heavy white cream
½ cup fresh mushrooms, sliced
¼ cup fresh scallions, chopped
¼ cup fresh red bell peppers, diced
½ cup shredded mozzarella
1 teaspoon oregano
1 teaspoon basil
Salt and pepper to taste
Season chicken breasts with salt, pepper and spices and lay in baking pan. Pour white wine and heavy cream over the top. Add vegetables. Sprinkle mozzarella cheese over the top. Bake at 500 degrees for 10-12 minutes or until chicken is done. Place over a serving of spaghetti and serve hot.