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Michelle Jurisin
Not Required
American Express
Not Accepted
Terrace/Patio Dining
Extensive Wine List
Vegetarian Options
Take Out Meals
Private Parties
Private Rooms

Monday - Thursday

4:00 pm - 10:00 pm

Friday & Saturday
4:00 pm - 11:00 pm


11:00 am - 3:00 pm

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Bocce Pizzeria & Patio Bar


Kitchen serving Monday through Thursday from  4pm to 10pm (Bar until 11pm)
Kitchen serving Friday and Saturday from 4pm to 10pm (Bar until midnight)

Sunday 11am - 3pm


Pizza, Italian

1060 N Main Street
Cottonwood, AZ 86326
United States



Chef Michelle says, “There’s a piece of me in every one of our restaurants but Bocce is straight from my heart. I grew up in the family deli business on the east coast and I recently traveled back to the very roots of our family in Naples, Italy to become certified in the art of pizza by Verace Pizza Napoletana, VPN. It all starts with the bread, and our pizza will be made with Caputo Flour imported from Italy. We will make the crust the traditional way, no twirling, every crust is hand kneaded into just the right consistency before it gets fresh toppings and bakes in a wood burning stove the way it has been done in Naples, the birthplace of pizza, for over 300 years.”


Italian Stuffed Bread (Meat)

Serves 8


On Sundays, Mom’s Grandma, Grandma Tootsie served the most heavenly appetizer. She called it stuffed calzone, they called it AMAZING! Papa, Mom’s Dad, would give Grandma the ends from the cold cuts from his deli every week when she visited him. She sliced the meat with some cheese and rolled it in pizza dough and baked it. When she told Dad how she made the calzone, guess what, no more meat ends for Grandma! Dad started making stuffed breads for all his catering jobs and people could not get enough of them. Mom still makes the stuffed breads for almost every family get together or party she throws! 

1 lb pizza or bread dough at room temperature

4 oz ham

4 oz salami

2 oz pepperoni

6 oz provolone or mozzarella cheese

2 tsp olive oil

2 tsp Parmesan cheese


Preheat oven to 375°


Grease one cookie sheet.  Step 1: Roll out the dough on a lightly floured surface. Spread meats over dough in layers and layer cheese over meats. Step 2: Roll up like a burrito, and tuck in the ends. Step 3: Place on cookie sheet and brush with olive oil and sprinkle with Parmesan cheese. Bake until the stuffed bread is golden. Remove from oven and let rest for 15 minutes to an hour. Slice and serve with marinara or Alfredo sauce for dipping.


Spaghetti Squash Bolognese

1 lb of ground turkey
1 diced onion
8-10 sliced crimini mushrooms
1 zucchini
2 tbsp of olive oil
2 cloves of garlic (smashed)
1 tbsp of italian seasoning
2-3 cups of marinara sauce
1 2-3 lb spaghetti squash
bolognese sauce

Sauté Ground turkey, onion, mushrooms, zucchini, olive oil, and garlic together. When the turkey is fully cooked add

marinara, Italian seasoning and salt and pepper to taste. Prepare spaghetti squash by roasting whole in the oven for 45 minutes or until you can poke a knife through easily. Cut the cooked squash in half and scoop out the seeds (a metal spoon works well). With a fork fluff the remaining inside of squash into a bowl, it should resemble spaghetti noodles. Pour prepared sauce over the top of the squash and sprinkle fresh Parmesan on top if available.



Bocce Pizzeria & Patio Bar Bocce Pizzeria & Patio Bar Bocce Pizzeria & Patio Bar
Bocce Pizzeria & Patio Bar Bocce Pizzeria & Patio Bar Bocce Pizzeria & Patio Bar