There are those who could eat pizza every day.

And there are those who do.

According to a recent U.S. Department of Agriculture (USDA) study, 25% of U.S. boys between the ages of 9 and 16 eat pizza every day.

Also, from that same USDA report, cheese consumption in the United States is up 41% since 1995 — mostly due to our love for pizza.

And now there’s a delicious excuse to eat more: the pizza farm.

In the heart of America’s breadbasket — particularly along the Mississippi River in Minnesota and Wisconsin — small, family-run farms are turning their crops into pizzas.

Eating at a so-called pizza farm is fast becoming a summertime ritual.

“We’re so trapped under snow for so long in this part of the country, when it melts we must take advantage of every warm moment,” says Joy Summers, a food writer and editor of Eater Minneapolis.

One or two nights a week, diners show up with their own plates, blankets, lawn chairs and a fondness for eating al fresco.

In return, the farms serve pizzas bedecked with organic meats, veggies, cheeses and herbs — all at a fair price with ingredients produced right there on the farm.

Best of all, these are farm-to-picnic-blanket operations.

That translates to a healthier, tastier, better-for-the-environment alternative to lots of the pizza out there.

In the Upper Midwest, any of these five stellar pizza farms will let you get your hands on some of America’s freshest pizza:

A to Z Produce and Bakery (Stockholm, Wisconsin)

The prototype.

A to Z was the first farm in the region to peddle pizza — since 1998 — and their longevity attests to the excellence of their wares.

Eater Minneapolis editor Joy Summers describes the experience at A to Z like this: “A late night dinner on the farm with a blistered, yeasty crust topped with vegetables picked at their peak, sometimes augmented with a little happily raised pork — it is magic.”