September 1, 2023

Father and Daughter Duo Rock Popular Pizzeria in Leesburg

4.4 min read| Published On: September 1st, 2023|

By Cindy Peterson

Father and Daughter Duo Rock Popular Pizzeria in Leesburg

4.4 min read| Published On: September 1st, 2023|

Father-daughter duo ignites culinary passion with Fire Rock Pizza. 

In 2022, Fire Rock Pizza, a one-of-a-kind restaurant in downtown Leesburg, sparked from the kindling of a shared family dream. 

“I’ve had this concept in my head for a number of years,” says Jack Foreman, who shares ownership with wife Joy and daughter Trina Dye. “But it wasn’t until our daughter wanted to open a restaurant that we decided to jump in together.” 

Although Jack had worked for pizza companies in his earlier years, he holds a degree in art and spent most of his career on massive projects for entertainment giants like Disney and Universal. 

Around the year 2000, Jack and Joy became foster parents, and Trina is one of 12 foster kids the couple adopted. Trina was 9 when she came to live with them, and they officially adopted her at age 12.

“Oddly enough, I was made perfect for them,” Trina says. “I’m an artist just like dad. I also worked for Disney, and I’ve pretty much followed in his footsteps. Now we are running a restaurant together.”

Trina spent many years in the restaurant industry and always hoped she’d have the opportunity to call the shots one day. When a restaurant she was working at closed and the owner put the equipment up for sale, Trina immediately called her dad.

“I had thrown this concept of a pizza place to her, and she was all-in,” Jack says. “So, we got the equipment and went to work.”

The lady who was selling the equipment also happened to own the building now occupied by Fire Rock Pizza.

“Trina is really the talent behind the restaurant,” Jack says. “She has a very unique way of making things and is always looking to make new items and improve recipes.”

Fire Rock Pizza isn’t your typical greasy and round pizza joint. Think fresh and flat. As in, pizzas built on 5” x 12” flatbreads that can be customized for every preference, including vegetarian and gluten-free options. 

“We wanted some place where everyone would be happy,” Jack says. “Everyone gets what they want on their pizza, and it’s the perfect size for an individual.”

 Create-your-own begins with the sauce. Choose from their signature tomato sauce, spicy tomato sauce, Alfredo or hummus. Then comes the cheese: mozzarella, house blend, parmesan, ricotta, and feta. Add your choice of meats: ham, pepperoni, bacon, sausage, chicken, pulled pork or meatball. Then finish it off with veggies: onions, black olives, mushrooms, tomatoes, bell peppers, jalapeños, garbanzo beans, black beans, spinach, banana peppers, or pineapple. Yes, they emphasize that pineapple definitely belongs on pizza. 

They also offer signature house pizzas which include the veggie lovers, meat lovers, cheese lovers, BBQ (chicken or pulled pork), the All-American with ground beef, bacon, cheddar jack and onion. Their most popular is the Hawaiian, but with a twist. It features Alfredo sauce, house blend cheese, pulled pork, pineapple, ham, and bacon. 

To complement the pizzas, the restaurant offers bone-in chicken wings, handmade soft pretzels with beer cheese, Caesar and house salads with a build-your-own option. Homemade desserts include cinnamon buns, fresh-baked cookies and a twist on the classic apple or cherry pie. 

They also have half pizza/half salad specials, along with rotating daily specials like the Taco Tuesday pizza. 


Fire Rock Hawaiian Pizza

  • 1 Flatbread
  • 1/2 cup Alfredo sauce
  • 1/2 cup cheddar and mozzarella blend cheese
  • 1/4 cup chopped ham
  • 1/4 cup cooked bacon, chopped
  • 1/4 cup cooked pulled pork
  • 1/4 cup pineapple chunks
  • BBQ sauce for drizzle
  • 11/2 cups all-purpose flour
  • 11/2 tsp baking powder
  • 3/4 tsp sea salt
  • 2 tbsp olive oil
  • 1/2 cup lukewarm water
  • 1/2 tsp olive oil, for cooking
  1. In a medium-sized mixing bowl, combine dry ingredients.
  2. Add wet ingredients and stir.
  3. Then begin using your hands to knead the dough together.
  4. Cover and let rest for 15 minutes.
  5. Divide the dough into two equal portions and flour your work surface.
  6. Use a rolling pin to form ovals or rectangles.
  7. Heat a large cast-iron skillet over high heat on the stove.
  8. Once the skillet is hot, place one flatbread on its surface.
  9. Let the flatbread cook for about 2-3 minutes, until bubbles form on the surface.
  10. Flip the flatbread and cook for an additional 2 minutes or so.
  1. Top flatbread with desired amount of Alfredo sauce, followed by the cheese blend, ham, bacon, pulled pork and pineapple.
  2. Cover with more cheese, then add a drizzle of BBQ sauce.
  3. Bake in oven at 400 degrees for 15 minutes, or until cheese is melted and crust is brown.
  4. Cut and enjoy!

Alfredo Sauce 

  • 6 tbsp unsalted butter
  • 1 tbsp minced garlic
  • 2 tbsp all purpose flour
  • 11/2 cups heavy cream
  • 11/2 cups milk
  • 1 cup grated Parmesan cheese
  •   Salt and pepper to taste
  1. In a large skillet, melt butter then add in the minced garlic.
  2. When mixed, whisk in the flour, then the heavy cream.
  3. Add the milk and continue whisking until smooth.
  4. Sprinkle Parmesan cheese and add salt and pepper to taste. 

Fire Rock House Salad

  • 1 cup romaine heart, chopped
  • 1 cup spinach
  • 1/4 cup bell pepper
  • 1/4 cup onions, sliced
  • 1/4 cup tomato, chopped
  • 1/4 cup cucumber, chopped
  • 1/4 cup black olives
  • 1/2 cup feta or goat cheese
  • 3 mushrooms, sliced
  •   Dressing of choice
  1. Chop the romaine heart and mix together with spinach.
  2. Top with all your favorite toppings.
  3. Pair with a balsamic or dressing of choice. 

Famous Chocolate Chip Cookies 

  • 21/4 cups all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup butter, softened
  • 3/4 cup packed brown sugar
  • 3/4 cup granulated sugar
  • 1 egg
  • 1 tsp vanilla
  • 21/2 cups semisweet chocolate chips
  1. Heat oven to 350 degrees.
  2. In a small bowl, mix flour, baking soda and salt together.
  3. Set aside.
  4. In a separate bowl, beat softened butter and sugars with an electric mixer on medium, or with a spoon until fluffy.
  5. Beat in the egg and vanilla until smooth.
  6. Stir in flour mixture until blended and add chocolate chips.
  7. On ungreased cookie sheets, make 4 tablespoonful hockey puck sized balls, placing them 3 inches apart.
  8. Bake 12 to 15 minutes or until light brown.
  9. The center will be soft.
  10. Cool for five minutes, then remove from the cookie sheet to cooling rack. 

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About the Author: Cindy Peterson

Originally from the small town of Berryville, Arkansas, Cindy has become a multimedia specialist in journalism, photography, videography, and video editing. She has a B.S. in Communications from the University of Central Arkansas and produces Style Magazine's Sports Hub Podcast and the Healthy Living Podcast. She also produces for Beacon College’s Telly Award-winning PBS show, “A World of Difference.” When she isn’t working, Cindy loves traveling the National Parks with her husband , Ryan, and son, David, photographing wildlife.

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