There's a new pizzeria in town, but it isn't business as usual.

Vinto launched on Sept. 4 by restaurateur David Harries (of Park Cafe and Trio), who said in a press release that his goal was to bring "artisan American pizza" to Salt Lake, and that he and chef Rosanne Ruiz spent six months perfecting their pizza dough, trying imported flour and cake dough in a test kitchen to achieve the right blend of chewy and crunchy. After eating lunch there on Oct. 2, I decided that they've succeeded.

I had the Regina ($11), which comes with roasted chicken, wild mushrooms, roasted whole garlic, fontina cheese and rosemary, and it was a savory bit of heaven.

My vegetarian companion enjoyed her Bianca ($8), a well-named blend white cheeses -- fresh mozzarella, parmesan and ricotta -- seasoned with oregano and garlic. She declared that she prefers this newcomer to Settebello, the Neopolitan pizza place on the other side of downtown.

In addition to pizza, the new restaurant serves appetizers, salads, pasta, fresh desserts and piadina -- unlevened bread wrapped around fillings, a specialty of Italy's Romagne region.