
	                    						
		&lt;br /&gt;                       
		 
                  
				 &lt;p&gt;
				  
					  
						  Tony Sacco&rsquo;s Coal Oven Pizza, which opened its first Chicago area outlet in late June in Mount Prospect, already is turning heads and heating up the local pizza scene. Pizza fans will like the fresh taste and light, crispy crust of the product turned out by the Florida-based chain. And Erin Morgan, who runs the sleek, freestanding pizzeria in the Randhurst Village shopping complex, already is scouting potential sites for other locations. He has rights to develop eight additional Tony Sacco&rsquo;s units. The restaurant says its ovens, fired by pure anthracite coal, reach an internal temperature of up to 1,000  &amp;hellip;
					  
				 
	  				  
   