Not your typical slice of pizza

Danielle Sundermeier (front) co-owns Kono Pizza with her sister Michonne Frohnapfel (back).

A prepared pizza cone gets ready to go into the oven for three minutes.

After all the traditional pizza ingredients are stuffed into the cone-shaped dough, the pizza cone goes into an oven for three minutes.

A pizza cone comes out of the oven at a Kono Pizza food truck. The cone-shaped piece of dough is stuffed with cheese, sauce and other toppings before going into a circular rotating oven for three minutes.

Jackie Mattson sits and eats a pizza cone at the Wilmington Riverfront.

Danielle Sundermeier holds a pizza cone fresh out of the over. Sundermeier got the idea of becoming a franchise after trying the treat in Aruba.

Jo Ann Barnes eats a pizza cone at the Wilmingtont Riverfront. The pizza's unique cone-shaped dough comes from Italy.

Danielle Sundermeier, co-owner of Kono Pizza, hands a pizza cone to a customer Friday at the Wilmington Riverfront.