Roberta’s, the popular Brooklyn pizzeria that chef Carlo Mirarchi and Brandon Hoy now run, has clearly been putting out feelers in L.A. They prepared pizza at Desert Trip, aka “Oldchella,” in October. To start December, they began a two-month pop-up at Platform, a trendy complex across from an Expo Line station. It seems inevitable that they’ll open in full.

I visited Roberta’s when they were still surrounded by the Holiday Bazaar, an open-air shopping experience with Christmas trees, Urbanic, jewelry, Instagram friendly murals, wood picnic tables, dirt floor, all under the Metro tracks. Classic country like Hank Williams, Jr. “Whiskey Bent and Hell Bound” and Merle Haggard “The Fighting Side of Me” blasted from speakers. The event even had custom neon sign that read, “Baby It’s Cold Outside.” Hardly.

The mobile wood-burning oven burns almond wood, versus oak in Brooklyn, and is easily transportable by trailer hitch. The menu is severely limited from what I saw in Bushwick, though they did bring their signature Bee Sting ($12). The crust was a bit underdeveloped and flat at the edges, but did sport uniform charring, and the toppings were harmonious. Zesty tomato tomato sauce joined a spicy one-two-three punch of chile flakes, chile oil, and crispy soppressata. Really, though, the spice wasn’t overpowering, tempered with molten mozzarella, singed basil, and a drizzle of honey. If Roberta’s does decide to open a full restaurant, I’m sure L.A. would embrace them, unlike other New York imports.

Dose of Vitamin P spotlights my favorite pork dish from the previous week.