MOBILE WOODFIRED PIZZA
BASED IN TROY NY
Argos is a mobile woodfired pizza project from chef Nick Ruscitto. Pizza is fired on site, with menus customized for season and event. Inquire below to talk menu, availability, and bringing Argos to your event.
A sample of what we serve.
Your menu will be tailored to your event.
Sample Menu
Marinara
tomatoes, Sicilian oregano,
garlic oil
Margarita
tomatoes, mozzarella, basil,
grand padano, evoo
Cup and Char Pepperoni
tomato, mozzarella, basil,
grana padano
Roasted Pepper
sweet pork sausage, charred
tomato, mozzarella
PB&J
pineapple pesto, bacon, pickled jalapeño, tomato, mozzarella
Spicy Giardiniera
sausage, tomatoes, mozzarella
Meatballs
tomatoes, mozzarella, onion,
ricotta, grana padano
Roasted Poblano Cream
mozzarella, sausage, red onion
Smoked Mushrooms
fried shallots, rosemary, taleggio
Potatoes
kale, mozzarella, fontina,
oregano, lemon
Fire Roasted Onion
creme friache, smoked mozzarella, grana padano
Zucchini
fontina, mozzarella, thyme,
breadcrumbs
Pistachio Pesto
creme friache, mozzarella, fontina,
ground pistachio
All pizzas come with hot honey and charred onion ranch for dipping
Charred Beets
pistachio pesto, pickled plums, labneh
Tomato & Cucumber
red onion, olives, celery, dill
Italian or Caesar
Garlic Shrimp and Sweet Peppers
gigande beans, herbs, lemon
Roasted Chicken Meatballs
sun-dried tomato relish, basil, balsamic
WOOD FIRED PIZZA • GOOD TOMATOES • FRESH HERBS • MOZZARELLA • LOCAL INGREDIENTS • GARLIC OIL • SICILIAN OREGANO • GRANA PADANO • HOT HONEY • SPECIAL TOPPINGS • ROASTED CHILES • HOT & NOT TOO BAD • FIRE ROASTED MEATS • CHARRED VEGGIES • CHOPPED SALADS • CATERING • WEDDINGS • events • pop ups • Collabs
Nick Ruscitto has spent years cooking around Albany and Troy, including as the founding chef at Peck’s Arcade, helping open Donna’s Italian, and working across pop-ups, private dinners, consulting, and food R&D.
His range of experience has shaped a style of cooking that is curious, seasonal, and grounded in hospitality rather than formality. Argos is the latest iteration: pizza, live fire, a small menu, and a relaxed approach to feeding people well.