Walking into Pizzeria Leopold for a carryout order was all it took to appreciate the congenial vibe and get a sense that this is a happening place; it almost made me wish I’d opted for dining in instead.
Sausage Ricky pizza is red Sauce, cheese, local sausage, red onion and ricotta (The Gazette: Cody Van Hooser)
The Menu
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As the name implies, this is a pizza joint. However, these are not your typical ‘zas. Yes, there’s pepperoni and plain cheese, but Leopold’s is where you want to try something different. It’s not just the names that are unique, although several are amusing. Consider the Queen La Meat-Ah, a pie topped with local sausage, pepperoni, Calabrese salami and sweet sopresatta (another type of salami).
Just under a dozen sandwich options are available and all come with a choice of bread: focaccia and panuzzo — it’s pizza dough. I needed to look that up since ours was a takeout order.
Several salad choices, a few appetizers and some house-made additions such as pesto and muffuletta, among others, are also on the menu.
Critic’s Tip
The place gets swamped on the weekends; actually, some midweek days, too. Although you’d miss the fun ambiance, you’d be able to carry on a conversation with family and friends if you order takeout (available online).
On the Table
Our order included a whole house salad ($16), which seemed a bit small for the price, but worth it because of the elements: mixed greens, sliced tomatoes, red onions, peperoncini, salami and focaccia croutons. The tart house dressing brought everything together.
It was the name, Notorious Pig, that cinched the deal for selecting it from among the other, also fun-named (and interesting mix of ingredients) sandwich choices. Brick-like pieces of fresh mozzarella, paper-thin slices of prosciutto, tomatoes, arugula and balsamic drizzle were all between two slices of baked-in-house focaccia. It was difficult to keep everything contained within the bread, but the flavor combination was unbeatable.
Notorious PIG is prosciutto, fresh mozzarella, arugula, tomatoes, balsamic glaze, EVOO (The Gazette: Cody Van Hooser)
Our pesto olive pizza ($27) featured house-made pesto, fresh mozzarella, pine nuts and Kalamata olives. The nuts add more than texture with their mild but almost-sweet flavor. The olives and cheese provided the saltiness, which nicely complemented the peppery taste of the pesto. The crust maintained its crispiness even when laden with all the toppings.
It was unfortunate that the crust on our Ricky pizza ($24) was a blackened, too-over-done-to-eat rim. It also visually detracted from the otherwise enticing pie topped with house-made red sauce, sausage and creamy ricotta cheese. The slight-sweet cheese was an excellent alternative to the more traditional mozzarella.
The Venue
This was a pickup order, so not a lot of time was spent inside the restaurant. It was loud, which attests to Leopold’s popularity — further based on the packed tables inside and waiting line outside.
The upper level, accessed from near the main front entrance, offers views of Old Colorado City and points southwest.
Afterthoughts
Pizzeria Leopold is definitely a place I’d like to revisit, either for takeout or dining-in at a less popular time, if such a thing exists. Despite some of the crust issues, the food was excellent and the few staff members I encountered friendly and helpful.
Pizzeria Leopold
Handcrafted pizza and more
Location: 2430 W. Colorado Ave.
Contact: 719-698-4509; pizzerialeopold.com
Entrée prices: $4 to $27
Hours: 11 a.m. to 9 p.m. daily
Details: Credit cards accepted; outdoor seating; alcohol; takeout.
Favorite dishes: Pesto olive pizza and Notorious Pig sandwich
Other: Gluten-free and limited vegan options available.
El Paso County Health Department inspection: 54 of 56 items in compliance May 2026.
Dining and Cooking