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20 Amazing Pizzas You Need to Try Right Now in Dallas–Fort Worth

Grab a slice with friends or keep an entire pie for yourself
October 5, 2017
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by Steven Lindsey

Whether arriving at your doorstep or your table, pizza makes any day better. To celebrate the round (sometimes square) masterpiece of dough, sauce and cheese, we've gathered 20 of the greatest pizzas around Dallas–Fort Worth, each fantastic in its own right — no matter how you slice it.

Prosciutto e rucola at CiboDivino Restaurant & Marketplace
Grab-and-go items from wine to imported goods make up a big part of the business at the Sylvan Thirty Italian market, but the aromas from the Stefano Ferrara oven will beckon you to stay. Choose this popular combo from chef Daniele Puleo featuring tomato, mozzarella, arugula, prosciutto, cherry tomatoes and shaved Parmesan.

1868 Sylvan Ave.; 214-653-2426

Al pastor at Taverna Rossa
At either the Plano or Southlake location, you'll want to order up this piquant pizza. It starts with roasted tomatillo habanero sauce, topped with braised pork, chorizo, onion, tequila-caramelized pineapple and house-blend mozzarella, plus lime crema and fresh cilantro to tie it all together.

4005 Preston Rd., Plano; 972-403-3321
1151 E. Southlake Blvd. #300, Southlake; 817-809-4533

Carnivore of Love at Bankhead Brewing Co.
Come for the beer, stay for the pizza. The Rowlett brewery's wood-fire ovens burn aromatic pecan to create fabulous pies, including this meaty masterpiece with meatballs, sausage, pancetta, speck, jalapeños and aged provolone.     

3840 Main St., Rowlett; 214-440-2080

The Star at Cane Rosso Frisco
Each location of the popular Dallas Neapolitan pizza chain has a signature pie. The Frisco location near the Dallas Cowboys World Headquarters at The Star came up with one that truly fits its surroundings. Cooked in a Dallas Cowboys helmet-shaped oven, this signature pie features ricotta, pepperoni, arugula and local tomatoes.

3685 Star Creek #200, Frisco; 214-430-5225

Pig Smiley at Eno's Pizza Tavern
Head to the two-story Bishop Arts District pizzeria for this frequently ordered pie, which starts with a cracker-thin crust and topped with honey from a farm in Sunnyvale, Benton’s ham, Eno’s housemade sausage and pepperoni.

407 N. Bishop Ave.; 214-943-9200

Fennel sausage pizza at Sassetta
At the new modern Italian eatery in the Design District, fennel sausage is made in-house for this pizza, which also includes lightly pickled peppers and fennel pollen, and is baked in a wood-burning oven.

1617 Hi Line Dr.; 214-307-5695 

Fig and prosciutto pizza at Sixty Vines
Wine and pizza draw legions of fans to Plano where this particular pie has become a fave. It starts with a housemade white sauce made from roasted garlic, provolone and Parmesan cheese, which gets topped with dried black mission figs and mozzarella. After it comes out of the oven, it's drizzled with Round Rock honey and accented with thinly sliced prosciutto and wild baby arugula.

701 Dallas Pkwy., Plano; 469-620-8463

The Ballpark at Heritage Pizza and Taproom
Tucked within The Colony, the restaurant is an homage to old-school pizza parlors, and none of its pies are more loaded down than this one, topped with Canadian bacon, pepperoni, sausage, bell peppers, black olives, red onions and fresh mushrooms. House-pickled jalapeños can be added too.

3750 Plano Pkwy. #600, The Colony; 214-396-7333

Pesto sciutto at Greenville Avenue Pizza Company
The latest creation at the Greenville Avenue original and new Lake Highlands location ditches the red sauce for a scratch-made pesto, and then tops the pie with GAPCo's signature cheese blend, hand-shaved prosciutto, Roma tomatoes, fresh arugula and garlic, plus a squeeze of lemon juice. That's all crowned with sun-dried tomatoes, Pizza Crack seasoning and grated Parm.

1923 Greenville Ave.; 214-826-5404
1145 Peavy Rd.; 214-324-2726

Chicken pie at Pie Tap Pizza Workshop + Bar
Head to either the Design District or Henderson Avenue spot for craft beer and a lineup of excellent pizzas, including this new creation with rotisserie chicken, sweet-and-spicy bourbon BBQ sauce, bacon, red onion, cilantro, pepperoncini and smoked mozzarella.

1212 Oak Lawn Ave.; 469-677-0997
2708 N. Henderson Ave.; 972-432-7800

Adult pepperoni at Kenny's East Coast Pizza
The Plano spot from famed local restaurateur Kenny Bowers puts pepperoni, mushrooms, red onion, fresh basil and an accent of white truffle oil on this pie, which will scare most kids away so you can keep it to yourself.

4701 West Park Blvd., Plano; 972-519-9669

Deepest Dish pizza at Americano
One slice from this massive pie satisfies like few others. Chef Matt Ford's concoction can only be savored on Sunday and Monday evenings in the lobby bar of the Joule Hotel or at this modern Italian joint inside its walls. Dense layers of pepperoni, provolone, fresh mozzarella, housemade Calabrian chile sausage and San Marzano pizza sauce justify the rather steep price of $80 for a whole pie, which can easily serve eight.

1530 Main St.; 214-261-4600

Sausage Monster at Stonedeck Pizza Pub
Square becomes hip at the Deep Ellum pizza joint where all the sausages command attention on this "monster" pie: Andouille, hot links and bratwurst "meat up" with caramelized onion, Jack and cheddar. Housemade chipotle-maple-cayenne drizzle adds some heat. Order the signature combination as a whole pie or as part of an awesome pizza flight, bringing together four favorites on one crust. 

2613 Elm St.; 469-802-6742

Latin Fire pizza at TruFire Kitchen & Bar
Spice things up at the Southlake and Frisco locations of the national chain that focuses on Mediterranean-inspired dishes. For this pie, a base of fiery bacon-studded "diablo" sauce gets topped with mozzarella, provolone and Parm, plus caramelized onions, Akaushi flat-iron steak and a drizzle of roasted jalapeño cream.  

6959 Lebanon Rd., Ste. 114, Frisco; 214-872-3830
1239 Main St., Southlake; 817-488-6280

House pepperoni at Public School 214
Sometimes, only a classic pepperoni will do. Even better if it's tricked out like this one at the Uptown gastropub. Hand-tossed dough holds layers of uncured pepperoni, mozzarella, provolone, red chile flakes and slices of fresh jalapeño for a pop of color and a punch of heat.

3700 McKinney Ave.; 214-599-6234

Yukon Gold at Earl's 377 Pizza
Destination-worthy pies in Argyle, Texas? You betcha. From the team behind Denton restaurants Barley & Board and LSA Burger Co. comes a carefully crafted whole and stone-ground wheat crust that sets the stage for a tasty variety of ingredients. This one boasts smashed Yukon Gold potatoes, crisp bacon, roasted onions, fresh rosemary and ricotta along with the signature 50/50 blend of provolone and mozzarella.

427 US-377 S., Argyle; 940-464-4444

California at Taverna
A West Coast vibe works its way into every bite of this vibrant mingling of grilled chicken, mozzarella, avocado, feta, tomatoes and cilantro at either the Knox Street or Fort Worth location of the classic Italian eatery from the Lombardi family.

450 Throckmorton St., Fort Worth; 817-885-7502
3312 Knox St.; 214-520-9933

The Pho Shizzle at ZaLat
The booming local chain with a devoted legion of fans always keeps things interesting with its crazy concoctions, including inspirations from Reuben sandwiches, teriyaki chicken and loaded baked potatoes. This pho-channeling dish makes perfect sense, however, as sister restaurant DaLat doles out Vietnamese favorites in more traditional forms. Chicken, red bell peppers, onions, fresh basil and cilantro pile on before swirls of hoisin and Sriracha bring all the flavors together. 

Multiple locations

Black truffle at Olivella's Neo Pizza Napoletana
Truffles add a layer of complexity to this delectable pie from a local pizzeria trio without overpowering the sauceless combination of speck, mushrooms and housemade mozzarella. Available in Neapolitan style or even thinner Roman style.

Multiple locations

Pork Love at Dough Pizzeria Napoletana
The new Plano location (and only Dallas-area outlet) of this San Antonio favorite takes its pizzas seriously. Hand-rolled dough made with "00" flour is stretched into a thin crust then topped with housemade mozzarella, tomato sauce, house-ground Italian sausage, sopressata salami, speck (smoked prosciutto), pancetta and then finished extra virgin olive oil and Parmigiano Reggiano.

5960 Parker Rd. #286, Plano; 469-814-0269

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