Pizza Karma, by chef Raghavan Iyer, offers something entirely unique to the Twin Cities scene: Pizza influenced by South Asian cuisine. These oval pizzas are heaped with everything from tandoor-roasted paneer to lamb meatballs spiced with cardamom and drizzled with a mustard spinach sauce. Even with the hefty toppings, they maintain a light, crispy crust.

Chef Ann Kim’s south Minneapolis restaurant is a neighborhood treasure. Pizzeria Lola’s gleaming copper oven churns out delicately charred pies day and night. The Korean BBQ, topped with tender beef short ribs, arugula, sesame and a bright soy chili vinaigrette, is a fan favorite — or try the My Sha-Roni, topped with pepperoni and aromatic fennel sausage.

From the great service to the exquisite wine list, Red Wagon isn’t your everyday pizzeria. It had a humble start as an enormous, mobile pizza oven on wheels, and it’s come a long way, even grabbing the attention of Guy Fieri. Pizzas range from the classics (margherita, Detroit) to the inventive (banh mi and McLovin’ It, made with hamburger and American cheese). Whether you’re dining inside on a cozy evening or basking in the sun on the expansive patio, don’t miss the fire-roasted vegetables, tossed with carrot-ginger vinaigrette, as a side.

Argentinian chef Facundo DeFraia’s pizzas have a unique diamond shape, and the extra touch of lightly brushing olive oil and sprinkling a piunch of Maldon sea salt on the finished product sends them to the next level. The menu is slim but enticing in this tiny, counter-only spot. The Peras, made with slivers of ripe pear, gorgonzola, pine nuts, and fresh dill, is delightful marriage of sweet and tangy, and the Campo combines savory chorizo and mushrooms. Other Boludo locations are in Uptown, downtown, and Minneapolis’s Como neighborhood.

Black Sheep’s claim to fame is its coal fired oven, which creates a light crust that’s ever so lightly singed with flame. Eating it, your fingers might look like you just cleaned a chimney, but those crusty bites are worth it. The fennel sausage, hot salami, onion and cracked green olives combo is a standout. The restaurant’s original location in the North Loop has a charming, urban-underground vibe, while the Eat Street spot is light and airy, but both serve an impressive draft cocktail menu.

Owners Adam Kado and Hosie Thurmond opened Slice in 2021 as the first Black-owned pizzeria in Minneapolis. The original location is in Northeast (on a pizza-shaped lot, no less), but Slice is rapidly expanding around the metro. This is a true New York-style pizzeria, and the slices all run under five dollars, which is a major plus. The pizza, equal parts gooey and crackly, is made with classic toppings like pepperoni, veggies, and pineapple chicken.

Football Pizza offers a unique mix of meat-centric, football-shaped pizza served alongside halal-friendly Afghan specialties. The friendly Azizi brothers have been serving up their smile-inducing pizza in Northeast Minneapolis for nearly 25 years, with the Meat Lovers pie (gyro, beef, and chicken) served with a side of green sauce as the shop’s top order.

Northern Fires Pizza flies a little under the radar — it’s a tiny, takeout-only spot in Minneapolis’s Standish neighborhood. But don’t overlook these wood-fired pizzas, made with a tangy sourdough crust. Northern Fires serves a few Italian classics, like a margherita, a blanca, and an amatriciana, but note the Midwest influences, like one topped with butternut squash; another with sauerkraut and purple potato.

Pizza Luce’s mini-empire stretches all the way up to Duluth, but maintains its original charm with a chewy whole-wheat crust and loads of vegetarian and vegan options. The chain is known for innovative pies like the Ruby Rae, an inside-out, upside-down pie that’s layered with Italian sausage, spinach, an obscene amount of mozzarella, and on top of it all, a douse of red sauce. The Rustler, made with mock duck, pineapple, and banana peppers, is a vegetarian favorite.

With several locations around the Twin Cities, Punch is known for wood-fired Neapolitan pizzas and heaping salads. The fast-casual chain has a warm, homey feel at all its locations — the enormous woodfire ovens, decorated with mosaic tiles, anchor the restaurant. All the pizzas here are classic Italian takes: Try the borgata, with sun-dried tomato and goat cheese, or the palermo, made with spiced salami. Save room for dessert — a slim focaccia “sandwich” filled with melty, gooey chocolate hazelnut spread. 

This homey North End institution has long been loved for many things since opening at the corner of Rice Street and Front Avenue in 1964: Its thin-crust pizza, its meatballs in gravy, and its affordability. Now takeout only, pizza is the star of the show, coated in its famous red sauce and heapings of cheese. Try a Flavor Explosion with pepperoni, sausage, bacon, and pineapple or build you own pie next time you’re craving old-school pizza.