Dining

Red Rock Pizza is not DiGiorno (and we’re glad)

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Photo: Leila Navidi

One large garlic-tomato pizza and one salad of baby greens, marinated artichoke hearts, roasted red peppers, mozzarella, red onions and crunchy croutons. That’s the meal that sold us on Red Rock Pizza.

It’s been sitting in the neighborhood, at the corner of Lake Mead and Rampart, for more than 10 years, but the current owners have been pitching their style of “gourmet” pizza for the last three. And we are pizza snobs: We drive across the Valley for Settebello, hit the Strip for D.O.C.G. or Otto, or stick close to home at Grimaldi’s and Due Forni. Never Domino’s, Pizza Hut or Papa John’s. Snobs.

The Details

Red Rock Pizza
8455 W. Lake Mead Blvd., 304-0400.
Daily, 10 a.m.-10 p.m.

But we all need delivery sometimes, and so our affair began. Red Rock does it fast and hot, makes marinara fresh daily, crisps the crust well and uses quality ingredients. They do a goofy but delicious Taco Nacho pizza and an even better, beefy cheesesteak pizza. They have delicious designer veggie pizzas, like the Pueblo—sautéed mushrooms, roasted peppers, sweet onions and a little goat cheese on top of the mozzarella.

Sometimes we change it up and order a pie with a bit more weight to it, like the meat-crazy Widowmaker. But the simple tang of that salad and the sharp garlic zing against fresh, ripe tomatoes and melty cheese … these things are always tempting us after a hard day’s work, like your favorite neighborhood pizza shop should. Don’t cook dinner. Just order me. You’re tired and I’m delicious. We give up.

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