When the Crust IS the Cheese: Junkyard’s Fried Cheese Pizza
“This right here is just a gigantic thing of that crunchy fried cheese that you love on the outside of a quesadilla,” Guy Fieri declared, holding up a slice that defied everything you thought you knew about pizza. Welcome to Junkyard Extreme Burgers and Brats in Junction City, Oregon, where owner Craig Zumwalt has thrown out the rulebook entirely.
Located about 17 miles from Eugene on the 99E highway, this joint sits in the unincorporated town of Lancaster—population roughly 30. And here’s the kicker: Craig’s mother owns the town, making Junkyard the only restaurant in a place so small it barely registers on a map. The restaurant itself? A converted race trailer with a shed built onto it. “Awesome,” was Guy’s only response to that revelation.
The Crustless Wonder
Craig calls it a “crustless pizza,” but that’s underselling it. The fried cheese pizza flips the entire concept on its head—the crust itself is made entirely of cheese. Here’s how Craig built it on the flat-top grill:
Don't lose this list! Drop your email and we'll send it to you, so you've got it handy next time you're hungry or planning a trip.
He started with grilled pineapple, then laid down a foundation of parmesan. On top of that came cheddar, onion, a hit of gorgonzola (“all the members of the cheese family are showing up for this,” as the segment showed), pepperoni, and mozzarella. Then he drizzled homemade pizza sauce across the top, added olives, the grilled pineapple, and their in-house pasta. A dome went over it for about two and a half to three minutes. The finished creation got topped with sliced tomatoes before being cut into wedges.
“Wow, that holds up a lot better than I thought it was going to,” Guy admitted, clearly impressed as the cheese-based crust maintained its structural integrity.
From Nashville to a 30-Person Town
Before opening Junkyard in 2006, Craig worked in Nashville’s music business. It’s quite the pivot—from the entertainment industry to running a restaurant where customers “can expect to get messy” and “never suffer from lack of food.” That’s exactly how Craig and his wife Kim want it: big and bold. One regular summed it up perfectly: “I’m a big eater and I like big hamburgers and big hot dogs, and this is definitely it.”
If you’ve seen Guy tackle unconventional dishes like Beef and Red Wine Pie or Hot Chicken Nachos in Nashville, you know he’s encountered plenty of creative cooking. But even he acknowledged this one stands apart: “We’ve seen some crazy stuff on Triple D—this is up there.”
Tips from the Junkyard Kitchen
Based on what Craig demonstrated, a few techniques stood out:
Layer your cheeses strategically. Parmesan went down first as the base—it crisps up beautifully on a flat-top. The cheddar, gorgonzola, and mozzarella each brought different melting properties and flavors.
Grill your pineapple beforehand. Craig had his pineapple ready on the grill before building the pizza, giving it caramelization before it joined the party.
Use a dome. That two-and-a-half to three-minute steam under a dome melted everything together while the bottom crisped.
The Verdict
“Fried cheese can’t beat it,” Guy said simply. A customer called it “extremely addicting” and noted you “have to share it—everybody wants to try it.” Another declared Junkyard a “hidden gem” with “unique foods that you just can’t find anywhere else.”
Guy’s parting shot to Craig—”crazy Craig the car carrier”—summed up the vibe of a place that serves dishes like an Italian Meatball Sub would seem tame by comparison.
Find Junkyard Extreme Burgers and Brats and other Triple D spots in our restaurant directory.