The Rolling Stonebaker is one of the bright spots in a drive through Indiana. Parked in its regular location (the corner of US-12 and Broadway Avenue, about 60 miles southeast of Chicago), the truck draws plenty of curious passersby, and for good reason. The big red 1952 Studebaker is an old farm truck converted into a rolling pizza kitchen (owners Andrea Georgion and Jim Chaddock also have a 1949 Studebaker fire truck operating at different locations in Indiana and at festivals within the region), and it's one of only two restaurants in town. Chaddock mans the oven -- pulling out crisp, flatbread pizzas to order. Patrons choose their pie from a dry-erase menu board: Margherita ($7, cheese with fresh basil), sausage or pepperoni ($7), Potato Head ($8, a white pizza with red potato, red onion and thyme), the Purple Pig ($9 pulled pork with barbecue sauce and tangy purple slaw). We chose the choke-n-shroom ($8, artichokes, baby portobella mushrooms) and a marinara ($9, cheese-free with red sauce, artichokes, mushrooms, red onion, roasted garlic, fresh tomato and olive oil). Then we grabbed one of the picnic benches and dug in. Served on thin Lebanese flatbread, the crisp-tender pizzas come with a nice, smoky char and the perfect balance of toppings and cheese.