Thomas Price, chef at Homegrown Pizza in Morgantown, said he is trying to \u201cchange the world for the better, one pizza at a time.\u201d\r\nI can\u2019t speak for the world, but Homegrown Pizza definitely changed my life for the better.\r\nToday is the restaurant\u2019s one-year anniversary, so I am taking this opportunity to tell you about this local gem.\r\nLike many people, I love pizza. One of my pet peeves is burned crust, but I\u2019m happy to report I\u2019ve yet to have a burned crust from Homegrown Pizza.\r\nIn fact, their pizzas are so good I never made it past them in the menu \u2014 those and garlic knots. My family\u2019s favorite is the Mountaineer Caprese \u2014 sauce, cheese, cherry tomatoes, pesto and balsamic reduction.\r\nWhen I first read the description, I was dubious. Vinegar on a pizza? Yep, it works, and it\u2019s tasty. I\u2019ve also tried the Oh Kale Yeah! and Greek by the Creek.\r\nToppings on the former include kale and carrots \u2014 I was surprised by how much I like these unusual pizza toppings. They were roasted to perfection, and the flavors blended really well.\r\nIn addition to the skill of the kitchen staff, the veggies themselves play a big role in how good these pizzas taste.\r\n\u201cWe try to do everything as local as we can,\u201d said Julie Pirlo, co-owner of Homegrown Pizza.\r\nPart of Julie\u2019s and co-owner Scott Shaffer\u2019s inspiration for opening the restaurant was their CSA shares with Mountain Harvest Farm.\r\nThe weekly fresh food paired with the friendship between Scott and Thomas resulted in easily accessible fresh food for the rest of us. Now they source from this local farm for their restaurant.\r\nIn addition to local produce, they also source meat from Mountain Meadow Ridge and eggs from SFS Farm. Julie said they also occasionally go to farmers markets for toppings.\r\nScott said the kitchen staff makes at least two batches of pizza dough each day. The sauce is from scratch, along with all salad dressings.\r\n\u201cWe have a lady who orders a salad without the lettuce, because she loves Thomas\u2019s chicken so much,\u201d Julie said, adding that the veggies, chicken and dressing are delicious and fresh.\r\n\r\n\u201cWe have the best customers I\u2019ve seen anywhere,\u201d said Thomas, who worked in other restaurants both locally and further afield. He said he has also been excited by how adventurous locals are with their pizza toppings \u2014 he was afraid customers would only want pepperoni.\r\nThe owners and staff were surprised by the popularity of one special: Pizza with brussels sprouts and prosciutto turned out to be a big hit.\r\nTheir first year of business was busier than expected, and Julie and Scott said they aren\u2019t sure what the next year will hold. Thomas said he\u2019d like to expand the menu to include some easy tail-gating items for football season.\r\nThe said they tossed around the idea of opening another location or offering delivery, but for now they just plan to keep making good food.\r\nTheir location \u2014 in the Richard stretch of W.Va. 7, outside of Sabraton \u2014 is another thing I like. It\u2019s convenient for picking up a pizza to take home for dinner, and it\u2019s easier than going downtown or to one of Morgantown\u2019s shopping plazas.\r\nIf you haven\u2019t already tried their pizza, salads and subs, I highly recommend you do \u2014 it might change your life for the better, too.