Underground Pizza Baltimore 30 Market Place

Our mozzarella sticks are cut & breaded by hand and fried to order, accompanied with a side of our signature red sauce. Get ready for the epic cheese pulls!

Shaved Ribeye sautéed in truffle oil with bell pepper and onion. On King's Hawaiian rolls with melted Bacio provolone cheese.

Peppercorn brined chicken thighs on a bed of lettuce with pickles and your choice of up to two (2) house-made sauces.

Local fried mushroom caps (chicken of the woods, oyster caps, or pioppino), pickle slice, drizzle of buffalo, and House-made Ranch on a King Hawaiian Roll. Topped with imported parmesan. 4 sliders per order.

This crowd favorite pull-apart bread with chicken & bacon baked in and topped with a heavy hand of ranch! This one has been a crowd favorite since the early days.

1 Order = 1 lb of wings - Seasoned and baked, our wings are then fried and finished off with either sauce or served naked. Available in honey old bay, buffalo, and naked. Also available fried regular or extra crispy.

4 Risotto balls per order - hand balled, breaded, and by hand with provolone and mozzarella cheeses, served with a sprinkle of parm and a side of our signature red sauce.

Featuring a zig-zag drizzle of our signature Red Sauce and Cheese sauce. Topped with crumbled spicy sausage, pepperoni, green onion, and a sprinkle of parm

Featuring a pound of our delicious fries, hand-tossed in a seasoning blend of Old Bay, garlic, and parm.

5 Per Order - This UPC original started off as a Mac n Cheese fest specialty item that found its way onto our full-time menu. These award-winning hand balled, hand-breaded mac n cheese balls are infused with our signature pep cups and then deep fried crispy. They are then finished off with a drizzle of hot honey and a sprinkle of parmesan cheese.

Featuring our handmade mozz sticks, our reaper pepper wing rub, and a side of vodka or red sauce, to help you cool off.

3 Mozzarella Sticks, 3 Arancini Balls, 3 Pepperoni Mac & Cheese Balls, all flavor. Comes with a side of hot honey, red sauce, ranch, and vodka sauce.

A mix of kale & romaine lettuce with heirloom cherry tomatoes, sourdough croutons, parmesan, and topped with our house-made lemon ceasar dressing.

Local Roasted Squash, Crispy Apples, Goat Cheese, Pumpkin Seeds and Bacon with House-made Apple Cider Vinaigrette. *Can be made without bacon

Our blend of mixed greens, watermelon radish, red onion, carrot, diced tomatoes, cheddar cheese, and house-made balsamic vinaigrette.

Iceberg lettuce, blue cheese crumbles, bacon, and cherry tomatoes, topped with green onions and our house-made blue cheese dressing.

A mix of mozzarella & brick cheese with two stripes of our delicious red sauce and parmesan.

A heavy hand of cupping pepperoni cups topped with two stripes of our signature red sauce & a sprinkle parmesan.

Our signature house-made Pesto features fresh locally grown basil, vibrant hand peeled garlic, parmesan, and pine nuts blended with premium California sourced olive oil from Corto.

The best of both worlds, this pie features a zig-zag of our freshly made pesto and one stripe of our signature red sauce.

Multi-colored sautéed peppers & sweet onions on a cheese pizza then topped with our signature red sauce and a sprinkle of parmesan.

This pizza features our spicy Italian sausage along with multi-colored sautéed peppers and sweet onions on a cheese pizza then topped with our signature red sauce and a sprinkle of parmesan.

A medley of thyme roasted mushrooms including Hen of the woods, oyster, & beech, on top of a mozzarella and gruyere Detroit style pan pizza, that is finished with two stripes of our signature red sauce and a sprinkle of parmesan.

This pizza features nearly a whole pound of our signature pepperoni cups & newly added sausage cups. It’s then finished off with a drizzle of our signature red sauce and house-made vodka sauce featuring whole Stanislaus tomatoes and a sprinkle of premium grated parm.

A Chef Gerardo original. Local fried mushroom caps (chicken of the woods, oyster caps, or pioppino), on a Classic pie with chipotle red sauce. Garnished with red onions and cilantro.

This garlic heavy white pizza is topped with spinach, heirloom cherry tomatoes, garlic confit, roasted garlic oil, and finished with imported Pecorino Romano.

Our buffalo chicken pie features fried lemon peppercorn brined chicken thighs, buffalo sauce, creamy blue cheese dressing, and chives on a mozzarella & brick cheese pizza. Vegetarian option available.

Our pep cup pepperonis with two stripes of vodka sauce, a sprinkle of parm, and a sprinkle of red pepper flakes.

This pie is topped with multi-colored sautéed peppers & sweet onions along with spicy Italian sausage, then topped with two stripes of our red sauce and a drizzle of our UPC house-made pesto, featuring locally grown basil.

Our cheesesteak-style pizza features shaved ribeye, fried onions, provolone, and chives with a side of our signature red sauce. This jawn just hits different.

A hybrid of a Detroit-style pizza and Jersey/Philly tomato pie, this pizza features crispy Detroit-style cheese edges with our signature red sauce in the center to make a classic tomato pie presentation. Then we top it with garlic confit, garlic chips, basil, and a sprinkle of parmesan.

The PBR is a creation that was born from the Big Dill Pickle Fest. This pizza features dill pickle chips, thick-cut bacon, and creamy ranch which come together for a perfect combination of flavors.

An edible ode to the seasons, this UPC take on an Italian classic lays out 4 styles of our pizza on one pan pie. This pie features The Woodlands, Pesto Pie, Funfetti, and Tiger King.

A UPC original, this pie features chunks of thick-cut bacon, spicy Italian sausage, and pep cup pepperoni. It’s finished with two stripes of our signature red sauce & a drizzle of our house-made hot honey.

This masterpiece features a trio of sauce flavors on our mozzarella Detroit-style pie. Featuring our signature red sauce, our house-made pesto, and our new creamy vodka sauce, the Trifecta is all flavor!

Our house brined lemon peppercorn chicken thighs, chunks of thick bacon, cheddar, mozzarella and a checkerboard of ranch dressing tops this delectable non-traditional pan pizza.

Our take on a classic style of pizza, we top a mozzarella Detroit style pan pizza with fresh mozzarella with a zig-zag of our red sauce slightly reduced, finished with basil flower-infused olive oil and fresh locally grown basil leaves.

The original UPC Vegan option featuring tomatoes and spinach galore on a vegan mozzarella Detroit style pizza, two stripes of our signature red sauce and a sprinkle of vegan parm.

Our vegan meat lovers pie featuring vegan sausage, vegan chorizo, & vegan pepperoni on a vegan cheese Detroit style pie.

A vegan take on our Roni Boi pizza with vegan mozzarella & parm, and vegan pepperoni with our signature red sauce on top.

A vegan take on our Woodlands Pizza with vegan mozzarella and parmesan cheeses.

An ode to the season - 1/4 Pesto, 1/4 Woodlands, 1/4 Funfetti, 1/4 Fauxnivore

The vegan take on our Pesto pizza features our nut-free vegan pesto and vegan mozzarella & parmesan cheeses.

The vegan take on our Flag Pizza featuring our nut-free vegan pesto and vegan mozzarella & parmesan cheeses.

The vegan take on our Classic pizza. Using vegan mozzarella & parm with two stripes of our signature red sauce.

The vegan version of our Chicken Parm features Gardein chicken nuggets on a bed of our signature red sauce, topped with vegan parm and vegan mozzarella cheeses all layered on top of one of our signature vegan mozzarella Detroit style pies.

Sautéed multi-colored sweet peppers and sweet onions on a vegan mozzarella pizza with two stripes of red sauce and a sprinkle of vegan parm.

Sautéed multi-colored sweet peppers and sweet onions on a vegan mozzarella pizza, topped with vegan sausage, two stripes of red sauce, and a sprinkle of vegan parm.

Sautéed multi-colored sweet peppers, sweet onions, and vegan sausage on a vegan mozzarella pizza with two stripes of red sauce, a drizzle of nut-free vegan pesto, and a sprinkle of vegan parm.