Caliano Pizza on Chula Vista's Brandywine Avenue serves hand-tossed, New York-style pies with a San Diego border twist, anchoring a South Bay pizza program built on imported provolone, house-stretched mozzarella, and signature red sauce. The thin-yet-sturdy crust holds up under loaded specialty builds like the Meat & Co (pepperoni, sausage, meatball, and bacon) and the Southbay Pizza (pepperoni, jalapeño, and pineapple), a regional-fusion approach to dough that craft-beer drinkers at Novo Brazil Brewing - Lane Ave pair with South Bay-brewed IPAs. Beyond the pizza menu, the kitchen turns out smash burgers with double patties and grilled onions, chicken-parm subs with breaded cutlets and provolone, and a chopped-cheese sandwich assembled with American cheese and banana peppers. A rotating tap list and bottled beer selection round out the counter-service format, which seats diners beneath mounted screens broadcasting live sports. The Italian-deli side of the menu—caprese salads with fresh-cut mozzarella and cherry tomatoes, meatball subs with house red sauce—extends the same bakery-quality bread program that defines the artisan loaves at Hans & Harry's Bakery. White-pizza builds swap the red sauce for a ricotta-and-mushroom base finished with a garlic-oil drizzle, producing a 16-inch pie that balances earthy umami against the tangy pull of hand-stretched low-moisture mozzarella.