At a handful of farms, this is the scene on “pizza night,” when piping hot pies with freshly picked toppings have visitors flocking from miles around.

The premise is simple: The farm provides the pizza, and the diners provide everything else—plates, utensils, picnic blankets, drinks and side dishes. Annie D’Souza, founder of The Midwestival blog, loves “pizza farms” so much, she even got engaged at one.

“It feels like another world, it’s just so removed from everything,” she says of the experience that she describes as “quintessentially Midwest.” As for the pies, they “hold up against restaurant pizza,” and the farm-fresh ingredients make them more unique than what you may find at your local pizzeria.

Pizza Farms in Southern Minnesota

At Red Barn Farm in Northfield, an hour south of Minneapolis, the Winter family hosts pizza night every Wednesday and every third Sunday from May through October. Guests can choose from specialty pizzas like the Greek—topped with feta cheese, olives and farm-grown tomatoes, onions, roasted garlic and basil—or the Sour Pig, with onions, sauerkraut and Italian sausage from nearby Nerstrand Meats. Local musicians are often on-hand to provide entertainment; they’re paid in pizza.

DreamAcres Farm in Wykoff, about 30 miles south of Rochester, serves pizza every Friday night from 5-8 p.m., June-September. A vegetarian farm, DreamAcres makes its pies with tomato sauce from the garden, cheese from Tiger the cow and house-made ingredients like pesto and vegetarian sausage. In addition to pizza nights, this eclectic, off-the-grid farmstead also hosts creative retreats, a youth summer camp and theater performances throughout the summer.