7 Best Pizzas from Diners, Drive-Ins and Dives

Scroll For More Photos

1 / 10

My Sha-Roni! — Pizzeria Lola (Minneapolis)

Baked in one of the only copper-covered, wood-fired French pizza ovens around — called a Le Panyol — the pizza here really is one of a kind. My Sha-Roni! includes fennel sausage, Wisconsin and mozzarella cheese, and pepperoni over house red sauce.

More About

2 / 10

Breakfast Pizza — The Original Vito and Nick’s Pizzeria (Chicago)

It might look like a normal pizza, but there's a science to this breakfast-for-dinner specialty. "You want to start on the outside and pull the whites to the center," Chef Rose says about the eggs on top. Add some cheese, crispy pepperoni and oregano; you'll have the breakfast of champions.

More About

3 / 10

Lady ZaZa — Pizzeria Lola (Minneapolis)

Homemade kimchi (flavored with Korean chili powder that the chef's mother imports straight from the source) makes this dish unique, and it's taken to the next level with homemade Korean sausage.

More About

4 / 10

Italian Beef Pizza — The Original Vito and Nick's Pizzeria (Chicago)

The owners here decided to fight the tradition of thick crust in Chicago, and, boy, did it pay off. For more than 60 years, their thin crust has been drawing in the crowds. The Italian Beef pizza includes red sauce, cheese and Italian beef that roasts in-house for eight hours to a perfect medium-rare.

More About

5 / 10

Guinea's Pie — Naked City Pizza (Las Vegas)

"To be able to come to a bar and have this kind of food, it's like gourmet in a non-gourmet situation," says the chef of one of Guy's favorite Las Vegas pizza spots. Meatballs with fresh ground meat, fresh ricotta cheese, white garlic sauce, spinach and mozzarella cheese make the Guinea's Pie a local favorite.

More About

6 / 10

El Diablo — Pizzeria Luigi (San Diego)

The chef at El Diablo agreed to get creative with Guy, so you might have to put a special request in to get this pie. He goes with Buffalo wing sauce, sausage, pepperoni, red onions, jalapenos and meatballs. To kick the heat up a notch, he tops it off with red pepper flakes, Sriracha and more wing sauce.

More About

7 / 10

Bacon and Clam Pizza — Joe Squared Pizza (Baltimore)

You'll always get a perfect square pie here, but the topping possibilities are almost endless — from fresh herbs that the chef grows on the roof to the interesting combination of bacon and clams. Ciliegine and roasted garlic are added for extra creaminess.

More About

8 / 10

Duck Bacon Flatbread — Pastabilities (Syracuse, NY)

Owner Karen has been perfecting the recipes here since 1982, and the result is something you can't get anywhere else. Her Duck Bacon Flatbread includes duck that's been cured for seven days and then smoked, as well as pomegranate syrup, fresh mozzarella, dried cherries, goat cheese and caramelized onions.

9 / 10

Sunnyside Pizza — Pizzeria Lola (Minneapolis)

Even though Guy isn't a fan of eggs, he agreed to take one bite of this Sunnyside pizza — and then he couldn't stop. With the pecorino cheese, leeks and heavy cream, what's not to love?

More About