Pizza cravings hit differently in Santa Fe, where local spots mix Old World technique, inventive toppings, and just the right atmosphere. Whether you’re hunting for wood-fired pies, New York slices, or family-style comfort, this city serves up plenty of memorable options.
Let’s get to it.
Bruno’s Pizzeria
At Bruno’s Pizzeria, you step into Santa Fe’s Railyard District and find a five-generations-old Italian family recipe baked in a 900°F brick oven. The hand-slapped pies arrive with a light char and chewy texture that pizza lovers crave. The dough even incorporates local IPA, lending a subtle hoppy note that complements the tomato sauce and fresh mozzarella.
Portion sizes here are generous. Large slices can feed a hearty appetite, and the XXL Full Moon pie measures extra wide to share among friends. The menu names read like nods to classic mob dramas, like Il Diavolo bringing spicy pepperoni and red chili flakes, while the Colombo features basil pesto, roasted tomatoes, and fresh mozzarella. The NY Sampler pie lets you try four favorite toppings in one order.
In addition to pizzas, Bruno’s offers calzones, stromboli, and sandwich heroes built on crusty Italian rolls. For dessert, the family’s Nonno recipe shines in every creamy cannoli. Casual counter service and communal tables set a relaxed tone, and you might catch their retro food truck parked at a local brewery on weekends. Bruno’s Pizzeria combines rustic, wood-fired pizza with lively Santa Fe energy.
Piccolino
Nestled near the heart of Santa Fe, Piccolino feels like a longtime family favorite. Checkered tablecloths cover the tables, and regulars greet the staff by name. The menu focuses on hand-tossed thick-crust pizzas in 10- or 16-inch sizes. You can choose a classic cheese pie or go all-in with the Real Meaty, stacked high with bacon, pepperoni, sausage, and meatballs. Specialty pies include a tangy Greek version with olives and feta, or a California pie topped with goat cheese and sun-dried tomatoes.
If you want something other than pizza, Piccolino serves veal entrées such as parmigiana, marsala, and saltimbocca. Classic pastas, crisp salads, and generously filled calzones are also on offer. To finish, order the house-made tiramisu, which highlights layers of espresso-soaked ladyfingers and rich mascarpone cream.
Lunch and dinner hours bring a steady crowd of families and friends. The parking lot fills quickly, so arriving a bit early helps. With reasonable prices and large portions, Piccolino delivers familiar Italian comfort in a relaxed setting.
Tender Fire
Tucked into the courtyard of El Rey Court, Tender Fire Kitchen operates as a pop-up pizzeria under shady trees. Picnic tables fill the space as diners sample wood-fired sourdough pies. The dough, crafted by Ben Crosky, ferments for up to three days and uses a starter native to New Mexico. Seasonal toppings rotate by harvest, offering an Elote pie topped with roasted corn, cotija cheese, and poblano puree or a pie sprinkled with fresh herbs and wild mushrooms in autumn.
Standard offerings include a Margherita with San Marzano tomatoes, Fior di Latte, pecorino, and basil. The Gosar sausage pie features house-made sausage, smoked paprika, and bright tomato sauce. A pepperoni pie accented with medjool dates balances salty and sweet. Plans for a gluten-free crust and homemade vegan cheese will expand the menu soon. Pies range from $15 to $20, and you can finish with rotating gelato flavors made in-house. Counter service keeps the line moving. Reservations fill up before the weekend, so midweek visits provide the best chance to land a table. Tender Fire Kitchen stays true to its mobile roots, delivering scratch-made, ferment-driven pizza with a focus on local ingredients and a relaxed outdoor atmosphere.
Esquina Pizza / Copita Wine Bar
In downtown Santa Fe, Esquina Pizza and Copita Wine Bar occupy a cozy corner topped by a small counter and an outdoor patio. The patio welcomes dogs and stays warm with heaters on chillier nights. Inside, thin Neapolitan-style pizzas emerge from a wood-fired oven with blistered crusts and light char. The Margherita stays true to tomato, basil, and fresh mozzarella. A local twist appears in the Hatch Green Chile pie with charred chiles and a hint of smoke. You can also try the Blue Cheese pie for a tangy bite.
Copita’s wine list highlights natural reds and whites, but you can order local craft beers on tap instead. Counter service makes ordering quick and casual. Owners Nathan Mayes and Marja Martin bring experience from Paloma restaurant to this intimate spot. Prices reflect a middle ground between takeout and a special-occasion meal. Peak dinner hours draw a steady stream of diners. With simple menu items, heated patio, and a curated wine selection, Esquina Pizza and Copita Wine Bar offer approachable urban dining in Santa Fe’s center.
Back Road Pizza
Stepping into Back Road Pizza on 2nd Street, you’ll notice the thin-crust pies baked to a golden crunch. The dough rolls in cornmeal for extra texture and holds up under a generous topping load. Signature pies embrace Santa Fe flavors. The Green Chile Chicken combines roasted chicken, Hatch green chile, and melted cheddar. The Christmas in May mixes hot and mild chiles with sausage and onions. You can also build your own pie or choose a classic Margherita or the Hawaii 505 with pineapple and Canadian bacon. Kids dine on “Cutie” crusts, a slightly thicker base just for them.
The dining room feels casual and warehouse-like, with black-and-red seating. Upstairs, an arcade and pool tables add a bit of competition. Outside, a patio strung with lights welcomes local characters. Prices hover between midweek comfort and weekend indulgence.
Every item—from dough to sauce—is made from scratch. Local farms supply produce and meats, and craft sodas on tap follow small-batch recipes. For dessert, grab a La Lecheria ice cream sandwich. Since 2003, Back Road Pizza has earned “best pizza” honors and hosted community gatherings, all while remaining tucked off the main drag.
Il Encanto
Parked along Old Santa Fe Trail, Il Encanto stands out as a wood-fired pizza truck with picnic tables under the open sky. It sits across from Kaune’s Market in a casual lot that holds about a dozen diners. You order at the window and watch the team stretch dough, slide pies into a firebrick oven and pull them out with a perfect char.
The menu features a classic pepperoni pie, plus options like the Pollo e Pumante with roasted chicken, sun-dried tomatoes and asiago cheese. A house pesto pizza brightens the lineup. Cauliflower crust rounds out the gluten-free selection. Pies under ten dollars stick to the basics, while specialty toppings run between eleven and fifteen dollars, a bargain for Santa Fe.
Beyond pizza, Il Encanto prepares scratch-made pasta, from cavatappi to fettuccine Alfredo. Focaccia bakes fresh daily and fills the lot with warm bread aroma. Lunch rushes are brisk, so if you seek a quieter meal, consider an early weekday visit. This spot’s straightforward menu and genuine flavors make it a dependable pit stop for pizza fans.
Pizza Centro
Serving hand-tossed New York-style pizza in Santa Fe since 2010, Pizza Centro brings a neighborhood pizzeria feel to town. Brothers who trained in NYC crafted a menu full of chewy crust and rich marinara. You can build your own calzone or select a specialty pie named for Big Apple neighborhoods. The Hell’s Kitchen features sausage, flash-fried eggplant and green chile. The Soho arrives with roasted chicken, mushrooms, sun-dried tomatoes and a swipe of truffle oil.
Counter service keeps orders moving fast. Each of the three locations offers a mix of indoor booths and outdoor tables, ideal for a solo slice or a family dinner. Gelato and a modest beer list stand ready at the front. They also offer a 12-inch gluten-free crust. Topping selections span classic pepperoni, Italian sausage and fresh vegetables to more adventurous blends that call for a quick decision.
Prices stay reasonable. Most pies range between $12 and $20. Popular nights fill the dining area and sell out the ovens before closing time. Pizza Centro’s steady lines prove they deliver fresh, authentic New York-style pizza on every visit.
Il Vicino Wood Oven Pizza – Santa Fe
From the moment you walk in, Il Vicino presents a cozy, airy dining space warmed by the glow of its wood-fired oven. Since 1992 they have perfected Neapolitan-style pizzas baked at high heat. The classic Margherita bursts with tomato and fresh basil. The Motorino layers alfredo sauce, spinach and artichoke hearts for a creamy twist. Meat lovers go for the Molta Carne. A pricier gluten-free crust actually holds up under sauce and cheese.
You order at the counter and your pizza arrives quickly. Wooden tables fill with families, friends and visitors wandering over from the Plaza. Prices hover in a fair range so the experience feels special without breaking the bank. Each dough batch comes from scratch every morning. They also run a small brewery on site and pour a rotating selection of local microbrews. If you prefer something sweet and caffeine free, the house-made root beer is a hit. No surprise this spot stays busy at lunch and dinner, and you will often see a line forming before peak hours.
Pizzeria Espiritu
Tucked into a strip mall on St. Michaels Drive, Pizzeria Espiritu feels like the classic family pizzeria Santa Fe has been missing. Under the same ownership since 1997, this spot stretches dough by hand each morning and makes mozzarella and sauces from scratch using ingredients imported from Italy. Checkered tablecloths cover wooden tables inside and a handful of patio spots invite al fresco dining. Friendly staff greet regulars by name.
The Northern Italian-style menu offers thin-crust and deep-dish pies, plus a gluten-free base and calzones. Signature options include the Green Chili Alfredo pizza, a local twist, and the Greek Pie with feta and Kalamata olives. The Three Mushroom Delight packs oven-roasted mushrooms and garlic. Prices range from $11 to $23 for pizzas and pastas. The kitchen also turns out scratch-made pastas, sandwiches and desserts such as tiramisu.
Seating for 30 to 40 guests fills up at peak hours, but parking is plentiful. Casual service and careful attention to detail give this no-frills pizzeria a loyal following among families and pizza enthusiasts alike.
Lino’s Trattoria & Pizzeria
Nestled just a block from the Santa Fe Plaza, Lino’s Trattoria & Pizzeria delivers regional Italian dishes prepared with old-world techniques. Chef Lino Pertusini, also behind Osteria d’Assisi, bakes each pizza in a genuine wood-fired oven for a chewy, charred crust. A gluten-free option is available on request.
The menu includes a classic Margherita with basil and buffalo mozzarella. The Chile Line pie blends New Mexico green chile with Italian flavors. Prosciutto Arugula and a white mushroom pizza with truffle oil add a gourmet touch. All dough, sauces and fresh pastas are made in house. For non-pizza eaters, the menu features chicken entrees, seafood stews, antipasti plates and salads.
The dining area mixes European bistro style and local adobe charm. You can choose the main dining room, an art-filled Galleria or a shaded patio. There is also a taproom pouring craft beers from Chile Line Brewery. Dress codes range from jeans to business casual. Most entrées stay under $30. From solo diners to large families, this trattoria offers authentic Italian flavors in the heart of Santa Fe.
Dion’s Pizza
For a neighborhood pizza spot without the chain-store taste, Dion’s Pizza in Santa Fe delivers consistent quality. Family-owned since 1978, they make dough and sauce fresh each morning. Service is casual: order at the counter or use the drive-thru window when you’re on the go.
The menu includes a traditional Original crust and a gourmet thin olive-oil crust for a crisp bite. Pizza sizes range from single slices to large pies. Signature offerings highlight New Mexican ingredients, such as the Green Chile Bacon Cheeseburger Pizza or the 505 with pepperoni and roasted green chile.
Toppings go beyond mozzarella and provolone to include feta, asiago, a selection of meats, and fresh vegetables. You’ll also find subs, salads dressed in their Greek or Green Chile Ranch, and bottles of those popular dressings available to take home. Prices stay reasonable—two slices and a drink won’t break the bank—and the late hours plus catering options make Dion’s a reliable choice for families and late-night cravings alike.
Upper Crust Pizza Downtown
Since 1979, Upper Crust Pizza Downtown has been a Santa Fe favorite, bringing local flavor to every slice. Their menu covers classic pies like pepperoni and sausage, then shifts into more adventurous territory with the Grecian Gourmet topped with sun-dried tomatoes and pine nuts, or the New Mex loaded with roasted green chile and local chiles.
You’ll notice the aroma of scratch-made dough before you even step inside the rustic dining room. Seating fits around forty guests indoors, plus there’s a patio where live music pops up on weekends. Crust options span hand-tossed, whole wheat, gluten-free, and each pie comes with fresh basil or pesto when requested.
Expect moderate prices—about twenty dollars for a specialty pie and a local draft beer. Beyond pizza, they offer crisp salads, stuffed calzones, and a curated list of New Mexico wines. Whether you’re in for a quick slice or a full dinner, the focus remains on fresh ingredients and well-crafted pizzas that draw both long-time locals and first-time visitors.
