The Best Pizzas in Winnipeg

Classic Hawaiian pizza is elevated to new heights with the Bianco Pizza from Bellissimo. Grilled pineapple’s sweetness is amped with vanilla and brown sugar. Salty pancetta crisps as it bakes and releases its fat to enrich the crust. It all comes together over a subtle garlic cream sauce, a clever and complimentary substitution for traditional tomato sauce.

A meal for kitchen staff 10 years ago led to the genesis of this longstanding and popular Bonfire Bistro pie that pops with zest and herbaceousness. Preserved lemon adds a concentrated tang—plan ahead, as this ingredient takes at least two weeks to cure. Piquant Sriracha packs a little punch and adds that final layer of flavour to this Spicy Prawn Pizza.

The pervasiveness of plant-based diets ensures Cauliflower Crust Pizza is more than a fad, and Café 22‘s on-point execution satisfies the tastebuds as well as diet restrictions. A medley of sweet roasted vegetables and artichoke hearts is sweetened by a drizzle of balsamic glaze, while mild fior di latte oozes atop this veggie delight.

It takes hours for the wood-burning oven at Harth to reach its optimal 900-degree temperature, but the resulting fast-fired Neapolitan pizzas possess a distinctly crunch crust and slight, smoky char. Try the Broccolini Pizza–sweet, earthy broccolini plays in heavenly contrast with the slight spice of chili flakes and a rich créme fraîche sauce.

Inspired by a traditional Mennonite borscht, the Menno Pizza fromHildegard’s Bakery employs a creamy sauce and pops of fresh dill to brighten its hearty, rustic notes. Farmer’s sausage and beets give the pie a distinct farm-to-table feel and the bakery’s signature sourdough gives the crust its distinct taste.

Beloved tastes are brought into the 21st century with culinary creativity at Nicolino‘s. On this contemporary-meets-classic Slavo Nova pie, a bundle of briny ingredients–pickled eggplant, jalapeños, artichoke hearts and sun-dried tomatoes–combine elements of sour, sweet and salt, while Italian sausage brings a little heat.

Stunning in its simplicity and flavour, a handful of fresh ingredients result in a rich pizza with punches of herbaceous basil. A favourite the world over, this Margherita Pizza is taken up a notch by the Red Ember Common‘s use of raw honey sourced locally from Phil’s Honey, though any honey will do.

Intimate environment to share specialty pizzas on New-York style crust. Parcel Pizza‘s one size only pies (16”) encourages sharing and taste-testing more novel topping combos like sage seasoned acorn squash, miso and maple-kissed candied bacon and herbs. Go for the Tony Serrano, brimming with the namesake peppers and hot honey drizzle.

Sleek interiors give an old-school, New York diner vibe with retro photographs and accents of red and blue. Tommy’s Pizzeria‘s thick Detroit-style pie is a must-try, and its award-winning spicy honey pizza.

It takes 3 days to create the New York style dough for each pizza crust at Shorty’s. Dough filled proofing pans can be seen stacked in fridges upon entering its corner location. Characteristic chewy thin crust provides the perfect base for this White pizza, mixture of cheeses balanced with bright zingy lemon notes and a generous swirl of pesto and fresh piquant arugula.

Chef Sean of Cibo’s has been honing his pizza game since he was a child and his airy dough is proof positive that perfection is found in the details. Sean torches his crusts to give them extra smoky char after baking but even without, this crust is light, crisp and chewy. This seemingly simple mushroom medley, Drunken Mushroom surprises with sweet notes of roasted garlic infused bechamel and chive tinted oil.

Traditionally paired with spaghetti, carbonara, with crispy bits of pork and velvety cream sauce, transfers wonderfully to Monticchio’s Carbonara Pizza. Cured meat adds salty depth to the cheesy sauce. Chef Mike’s choice, crumbled bacon, works beautifully as a pizza topper but diced guanciale, pancetta, bacon or prosciutto are other traditional options.

Darek Wozny and his team at Santa Ana have been presenting an eclectic selection of standout pies for more than 20 years. “The secret to a great pizza”, says Darek is good quality mozzarella”. On this Tropicana, the not-so-secret ingredient, barbeque sauce swapping in for traditional marinara, creates a sweet and smoky base for pulled pork, sweet pineapple hit with piquant slices of jalapeno.

Argentinean style crispy crust pizzas are often topped with surprise ingredients worth exploring and Steve B is a shining example at Corrientes Argentine Pizzeria. This quirky pie, named after a peanut butter loving chef colleague, delivers a delightful combination of salt, sweet, spicy, smoky and of course nutty bites. Cajun spiced smoked chicken balances salty bacon and sweet peanut butter atop tomato sauce.