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The Best Pizza on the Las Vegas Strip

By Anna Klainbaum

You know his name and his pizzas. Wolfgang Puck is renowned for his inventive takes on the classic pie. Pizza has become one of his most requested dishes and a legacy he whole-heartedly stands behind. But the pioneer of the gourmet pizza – not to mention thousands of other dishes – chalks his masterpieces up to “happy accidents” that come from a handful of ingredients he made work together. And make them work he did. At Lupo at Mandalay Bay, his eponymous Bar and Grill at MGM Grand and American Grille at Borgata, the chef credits the simplicity of the classic Margherita for its popularity. The sweetness of the San Marzano tomatoes, combined with the creaminess of fresh mozzarella and bite of fragrant basil shine through to make the most delicious bite. Lover of the simple tastes, it’s no surprise Chef Puck’s favorite toppings are a bevy of summer veggies. His ideal combination features eggplant, zucchini, yellow summer squash, bell peppers, cherry and sun-dried tomatoes to make the perfect sunny-day pie.


    A Gastropub for Gatherings: This hip spot with outdoor seating at Mandalay Bay rocks a boho vibe and boasts one of the top mixology menus on The Strip.

    Must Try: Black Truffle Pizza
    Order a few of the shareable “boards” at Libertine Social for a fun night out and be sure to ask for the Black Truffle Pizza. Your truffle-obsessed friends will appreciate how the Fontina, Parmesan and farm egg balance the irresistible earthiness of those delicious little fungi.

    Chef’s Choice: For some people it’s all about the crust. Libertine’s Executive Chef Jamaal Taherzadeh looks for flavorful pizzas with “backbone,” as he calls it, and makes the dough with a treasured five-year starter. “Great pizza gets its backbone from a true sourdough starter,” he explained.


    Chic Japanese Fare: A meal in the Iron Chef’s new digs – his very first Las Vegas restaurant at the MGM Grand – is sleek and sexy from start to finish.

    Must Try: Tuna Pizza
    On Morimoto’s appetizer menu you’ll find this gateway to raw fish for sushi virgins. Featuring a crispy tortilla crust, jalapeños and anchovy aioli, it’s the misfit menu item that’s so good it’s become his signature dish.

    Chef’s Choice: Leave it to the master of kitchen Zen to seek out the very essence of an authentic pizza pie. He’s all about the Margherita, with its crisp crust and basic tomato-mozzarella-basil combo. “I like simple things,” he said.


    Game Night Nibbles: Craft beer, pizzas for sharing and olives and salumi make this ARIA restaurant a top choice for game night.

    Must Try: The Farmstead Pizza
    The incredible menu of totally unique pizza pies shows off James Beard Award-winning Chef Shawn McClain’s knack for delicious invention. You can't go wrong with the Farmstead, a rich and savory masterpiece of prosciutto, arugula and crème fraiche dotted with teeny, tiny farm eggs.

    Chef’s Choice: Chef de Cuisine Douglas can talk about pizza for days, but “spicy, salty, sweet and porky” are the words he uses to describe his dream pie. Pepperoni, soppressata, olives and onions are his go-to toppings, and a frosty beer is a must.

    Nothing goes together better than pizza and beer. Don’t miss out on the diverse selection of craft brews from Breckenridge, Golden Road, 10 Barrel and Four Peaks breweries at Five50.


    Italian Tapas with a Lakeside View: Enjoy beautifully crafted Italian small plates along with spectacular views of the famed Fountains of Bellagio.

    Must Try: Brunch Pizzetta
    Chef Julian Serrano created this savory sensation for those who can’t decide between breakfast and lunch. From the perfectly cooked egg yolk melting over the smooth ricotta cremolina cheese and salty guanciale pork cheek, pizza for breakfast doesn’t get any better.

    Chef’s Choice: The James Beard Award winning Serrano likes his pies to hit every taste bud, and his Salsiccia Pizza certainly does. The combination of “spicy and hearty flavors of the sausage and almost sweet flavor of the Silano cheese,” along with the bitter notes of the broccoli rabe keeps him coming back for more.


    Laid-Back Hangout: It’s our fancy pizza go-to because Mirage CPK delivers on comfy booths, good salads and a chill ambiance amid the all-hours bustle.

    Must Try: Carne Asada Pizza
    SoCal-style pies are on the menu, but we’re not just talking wood-fired crust. The latest hit here is the Carne Asada pie, topped with the marinated, grilled steak of Cali-Mex taco dreams. The poblanos and tomatillo salsa come together brilliantly, but don't be surprised. These are the folks that put Thai Chicken pizza on the map, after all.

    Chef’s Choice: The restaurant’s culinary guru, Chef Brian Sullivan, comes up with crazy-good pies while on the clock but when it comes to his own dinner, he goes classic. “Sweet California tomato sauce, mozzarella cheese and a spicy salumi is so comforting,” he said.


    Global Street Eats on the Patio: This otherworldly watering hole at New York-New York takes its inspiration from the taco trucks, dumpling markets and to-go slice joints foodie travelers dream of.

    Must Try: Pig in the Garden Pizza
    Chef Tom Ryan (THE Tom of Tom’s Urban) designed his best-selling pie to please both meat and veggie lovers. Go whole hog with crispy bacon, pepperoni, ham, herb-roasted mushrooms, onions, peppers and creamy asadero cheese.

    Chef’s Choice: Chef Ryan is all about the flavor journey when it comes to pizza toppings. He aims to deconstruct the world’s best comfort foods down to their essence – like Kansas City BBQ – and put them on a pie, resulting in his self-described “damn good pizzas.”


    Charmed Digs for Inspired Eats: This spot at MGM Grand is designed for good times with friends, as is the chef’s bold menu of shareable plates and pizzas.

    Must Try: Sweet Elvis Pizza
    The Elvis pie is a shout out to The King himself, and the sweet-salty combo of peanut butter, bacon and banana is an admittedly oddball mix that feels right at home on Crush’s slightly squared, thin crust.

    Chef’s Choice: No surprise, Chef Billy DeMarco – inventor of the Elvis slice – is a fan of sweet and salty pizza toppings. Combining sweet roasted tomatoes and salty capers veers more traditional than bacon and banana, but the combo is still one of his favorites.

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