You can't get more local than your own backyard, which is why Roberta's will soon serve the freshest food in town.

With plans to source nearly all of its ingredients from nearby gardens, the owners of this year-old Bushwick restaurant are growing everything from blueberries to heirloom tomatoes and leafy greens. A greenhouse and bakery are under construction; bread, charcuterie and mozzarella are already made in-house.

If you've never ventured out (and it is a trek), go now: Some of the city's most iconoclastic pizzas emerge from Roberta's redwood-burning oven with crisp, charred crusts, dotted with milky mozzarella and a diverse cast of homespun toppings. Our favorite pie, the Axl Rosenberg ($16), sports tomatoes, mushrooms, jalapeños, soppressata and a hefty dose of garlic.

A partnership with Heritage Foods (the restaurant's primary meat supplier) has also spawned a pirate radio station, which is run from inside old shipping containers next to the back patio. Tune in for programming on DIY food, drinks and agriculture, and updates on Roberta's summer project: a community farmers' market.

Roberta's, 261 Moore St. (at Bogart St.), Brooklyn; 718-417-1118 or robertaspizza.com