We can’t think of a trend we love more than gourmet pizza. Of course, there’s nothing “new” about simple, fresh ingredients such as extra virgin olive oil, tomatoes, fresh-cut basil, and cow’s milk mozzarella laced across a thin crust and fired over oak at 900 degrees; that’s the way they’ve always done it in Naples. And now that’s the way Jay Jerrier, founder of Il Cane Rosso, does it in Dallas. The Neapolitan-trained pizzaioli has an authentic Italian wood-burning oven on a custom trailer that can go wherever you like. He and his staff follow the standards set by the Associazone Verace Pizza Napoletana—using imported “00” flour, for example—to make pies such as quattro formaggi, quattro stagione, and prosciutto e rucola. (We also hear he makes a mean pie with Brie, pears, and brown sugar.) Taste the mobile pizza oven magic Wednesdays at Times Ten Cellars in Lakewood, or call them to cater your next event, when they can also bring antipasti (bruschetta, salumi, olives, wood-roasted vegetables), salads (caprese, Caesar, mixed greens), and desserts (tiramisu, Nutella pizza, s’mores calzone). Price: $20 to $30 per person, with a $500 minimum. 214-577-6747. www.ilcanerosso.com.