A Meat Eater pizza awaits pickup at Blaze Pizza in Pasadena. The chain has six locations now in Southern California, with more coming this year. (Ricardo DeAratanha / Los Angeles Times)
Customers wait to order their pizzas. They can choose from several sauces, meats, vegetable toppings and cheeses. (Ricardo DeAratanha / Los Angeles Times)
Jorge Agundez takes a pizza out of the oven. The pies are cooked in very high heat, so they’re ready in a few minutes. (Ricardo DeAratanha / Los Angeles Times)
Some of Blaze’s signature pizzas: The Red Vine is made with ovalini mozzarella, cherry tomatoes, Parmesan, basil, tomato sauce and an olive oil drizzle (far right); the Art Lover has artichokes, mozzarella, ricotta, chopped garlic and tomato sauce dollops (lower left). (Ricardo DeAratanha / Los Angeles Times)
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Lunchtime at Blaze Pizza in Pasadena, where the Simple Pie is $5 and a one-topping pizza is $5.85. (Ricardo DeAratanha / Los Angeles Times)
Blaze Pizza is part of a growing trend of made-to-order pizzerias. Its concept is fast-casual. (Ricardo DeAratanha / Los Angeles Times)
Blaze Pizza in Pasadena is on Colorado Boulevard at El Molina Avenue. (Ricardo DeAratanha / Los Angeles Times)
