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Papa John's has carefully crafted a menu of specialty pizzas to satisfy any taste or mouth shape. Order a Hawaiian BBQ Chicken, or go all-out and get The Works, a top-heavy combination of pepperoni, ham, spicy Italian sausage, fresh-sliced onions, green peppers, gourmet baby portabella mushrooms, and ripe black olives. Satisfy herbivores and herbivoyeurs with a Tuscan Six-Cheese or Garden Fresh pie. The full list of specialty pizzas includes several more; take the hassle out of haggling over individual ingredients and boldly cast your straight-ticket ballot for the pizza party that your conscious dictates.

9307 N 56th St
Temple Terrace,
FL
US

Founded in 1994, Westshore Pizza has upheld a steadfast commitment to using fresh dough and regionally sourced ingredients. To make each signature pie—described as New York–style "with a Philly twist"—chefs top crusts with California tomatoes and hand-grated Wisconsin mozzarella.

Traditional pizzas, such as the meat-lovers pie, sit side by side with the Philly deluxe and white spinach-ricotta pizzas. The company stays true to its Philly-based credo by stocking more than 50 Philly-style ingredients, and serving up hot cheesesteaks on italian buns baked fresh in their bakery, fattened with all the proper fixings, and finished off with a thumbs-up quality-assurance test from the Rocky statue. Cooks also craft Italian pasta dinners and salads from scratch. A laundry list of burgers, wings, and calzones fills out the extensive menu.

2784 E Fowler Ave
Tampa,
FL
US

Inspired by his father’s pie-making prowess, owner Pat Giammarco brings family recipes, fresh ingredients, and from-scratch preparation to Marco’s menu of gourmet pizzas, freshly baked subs, and wings. Marco’s signature sauce—born from imported spices, three types of vine-ripened tomatoes, and black-magic spells—flows over never-frozen dough before a robust mixture of three cheeses tops each of the menu’s seven specialty pies. Crispy Old-World pepperonis speckle the pepperoni Magnifico ($8.99+), providing a carnivorous alternative to the garden pizza’s feta-led blend of four cheeses, mushrooms, and sliced tomatoes ($10.99+). Eight freshly baked subs, including hoagies stuffed with italian meatballs and steak ($5.99 each), round out the menu alongside boneless wings served buffalo-style, or, like Tennessee-style donuts, slathered in a tangy barbecue sauce ($6.99 each).

4711 W Gandy Blvd
Tampa,
FL
US

Included in Spirit magazine's discussion of the top 10 pizza destinations in the country, Gourmet Pizza Company constructs pies to fit a broad spectrum of tastes and dietary regimens. The menu showcases conventional or rare toppings, such as Italian sausage, fresh mushrooms, crawfish tail, and escargot, and options include gluten-free crust and vegan cheese. Specialty pizzas (starting at $8.95 for 10-inch) include the steak gorgonzola pizza, topped with the house-cheese blend, gorgonzola, fresh mushrooms, caramelized red onions, and center-cut ribeye steak (vegetarians may substitute portabella mushrooms for ribeye steak). In the realm of meatless pizzas, try the Cheeseless Vegan, heaped with fresh garlic and a quintet of veggies including spinach and sun-dried tomatoes. The pie shop also serves seven different regional pizzas and allows pizza scientists to concoct their own pie ($6.95-$11.95 for 10- to 16-inch pies, $0.75-$1.75 each for toppings) from the more than 50 available toppings.

610 S Armenia Ave
Tampa,
FL
US

The same love for pizza and beer that fueled three college students in 1974 transformed their lives as they expanded their business from one rundown building in Atlanta to 100 Mellow Mushroom restaurants across 15 states today. Each eatery owes its individual style to each location's being locally owned and operated, much like impressionist painters owed their individual style to their number of ears. In the kitchens, chefs assemble grilled and deli-style hoagies and bake calzones and pizzas in stone hearths using dough made with natural spring water. Though many of the restaurant's dishes have remained on the menu since its inception, the culinary crew frequently devises new, often gluten-free, dishes to keep senior-ranking pepperonis from becoming too powerful. Servers pair dishes with their location's own set of local brews, which fit into a collection of up to 100 microbrewed and imported beers on tap and in bottles. Brewers such as Bell's, Abita, and Dogfish Head are also featured in regular beer events.

11955 Sheldon Rd
Tampa,
FL
US

Bill Sioutis founded the first Gondolier location in Cleveland, Tennessee, in 1974 as a place for families to gather and enjoy a rich menu of Italian and Greek specialties. Decades later, the traditional and white pizzas still use homemade dough made fresh daily and come covered with tasty toppings, such as barbecue chicken, eggplant, and artichoke. That same dough puffs up to form calzones stuffed with mozzarella, ricotta, and various toppings. Ovens bubble cheese over baked pasta dishes ranging from lasagna and ravioli to spaghetti, and Hellenic recipes rear their heads in the form of gyros, chicken souvlaki, and greek bruschetta, a blend of tomatoes, feta, kalamata olives, and drachmas.

11625 Sheldon Rd
Tampa,
FL
US