Greg Chambers is a fan of pizza, so a pizzeria was the natural choice when he and his brother, Neal Chambers, decided to open a restaurant together.

In 2001, they opened the doors to the first Firehouse Pizzeria, located in Logan. In 2004, they added a second location in the nearby city of Smithfield. They expanded to include a third restaurant in Brigham City in August of 2014.

“I was a dairy farmer and Neal was a pharmacy technician,” said Greg Chambers, speaking for himself and his brother.

“I was tired of being a dairy farmer and wanted to do something different. I have always wanted a restaurant, so I was the one who came up with the idea and Neal jumped on board with it.”

In the early days of development, they attended a pizza expo in Las Vegas where they sampled different pizzas to determine their style.

“We realized the pizzas cooked on a stone tasted a lot better than ones that went through a conveyor oven,” Chambers said. “All of our restaurants have stone ovens. The stone gives it a unique texture and flavor.”

The brothers worked together in a test kitchen to develop the recipes for dough and sauces.

“Even our cheese blend is something we came up with. We use Gossner’s cheese because we like to support local companies. We also use Cox honey,” Chambers said.

Diners like to start the meal with the eight-cheese garlic bread ($5/small, $13/large) or one of the house dips: spinach artichoke ($7/regular, $13/large), made with four cheeses, or Good Crimini ($8), made with mushrooms, bacon, cheese and alfredo sauce. Both are served with Italian flatbread.

Popular salads include roasted chicken ($9), with fire-roasted chicken breast, mushrooms, bacon, black olives and cheese on a bed of greens, or the ham and cheese salad ($9), piled high with ham, olives, tomatoes and cheese.

“We get a lot of comments on our salads. We use a mix with several different dark greens,” Chambers said.

The cordon bleu pasta ($10) won an award for the best entrée in Cache Valley a few years ago. It is made with strips of chicken breast, bacon, ham, mushrooms and green onions in creamy garlic alfredo sauce over noodles. Artichoke chicken ($10) is another favorite pasta with homemade spinach artichoke sauce, chicken, bacon, tomatoes and green onions.

A few of the most popular pizzas include Hog Heaven ($8.50) with pepperoni, sausage, Canadian bacon, ham, breakfast bacon and garlic roasted tomato sauce; Firehouse combo ($8.50) with pepperoni, spicy Italian sausage, Canadian bacon, onions, peppers, mushrooms and garlic roasted tomato sauce; and, Texas Barbeque ($8) with fire-roasted chicken breast, onions and spicy barbecue sauce.

The brothers also serve a variety of sandwiches on focaccia bread that is baked fresh on a cedar plank every morning. The southern pulled pork sandwich ($9) is made with slow smoked pulled pork, house barbecue sauce, onions, pineapple and jalapenos.

The dressings and all of the sauces, except alfredo, are gluten-free. A gluten-free crust is available, although it is not prepared in a gluten-free environment. Even the most requested dessert, the FH’zzookie ($6), can be prepared with a gluten-free snicker doodle cookie.

The traditional FH’zzookie ($6) is made with choice of chocolate chunk, white chocolate macadamia nut or English toffee cookie baked in a cast-iron skillet, topped with ice cream, chocolate, and caramel syrup.

“We started doing these 12 years ago,” Chambers said of the dessert, which has grown in popularity since then.

FIREHOUSE PIZZERIA

• ADDRESS: 646 S. Main St., Brigham City
• PHONE: 435-723-4222
• HOURS: 11 a.m.-9 p.m. Monday-Thursday, until 10 p.m. Friday and Saturday