Pizzeria Solario: The Best Neapolitan Pizza I've Had in Houston
I’ve been reviewing mostly Asian food on this blog, so it’s time for something different. I found Pizzeria Solario through the Houston Chronicle — it had just opened about a month before I went, and the write-up was promising enough to make the drive.
The Restaurant
3333 Weslayan St #100, Houston, TX 77027
The place is in the Greenway Plaza area, tucked into an apartment complex behind Costco. Not the most glamorous location, but once you walk in, it doesn’t matter.
The space is bright and casual — high ceilings, pendant lights, a chalkboard menu behind the counter. It’s the kind of place where you order at the counter, grab a seat, and wait for your pizza to come out.
The firewood stacked outside is the first clue that they’re serious. Everything here is cooked in a wood-fired oven, which gives the crust that charred, blistered quality you can’t get from a regular oven.
The Pizza
This isn’t Pizza Hut. Pizzeria Solario makes Neapolitan-style pizza — thin crust, wet mozzarella, olive oil, and that signature slightly soggy centre that’s meant to be eaten with a knife and fork. If you’re expecting a thick, chewy slice you can fold in half, adjust your expectations. This is the real thing.
My friends and I ordered three different 12-inch pizzas.
Garlic Chicken
Shredded chicken, garlic, herbs, mozzarella, and a runny egg cracked right on top. The egg is the move here — when you cut into it, the yolk runs into the pizza and adds this rich, silky layer that ties everything together. If you order one pizza, make it this one. And add the egg.
Sweet Sausage
Crumbled sweet sausage, tomato sauce, and pools of melted mozzarella. More classic in flavour — the sausage was well-seasoned and the tomato sauce had real depth.
Sausage with Egg
Another sausage variation, this time with egg, scallions, and a lighter, creamier base. The charred edges on the crust were perfect — blistered and smoky without being burnt.
What Makes It Work
All three pizzas had a good balance of tomato sauce, mozzarella, and olive oil. You could taste each element without anything overpowering the rest. The crust was thin, crispy at the edges, and soft in the middle — cooked at the right temperature for the right amount of time. The bottom had just enough char without crossing into burnt territory.
I’ve eaten pizza at a lot of places in Houston — Bombay Pizza, Pass & Provisions, Buca di Beppo, Romano’s. Pizzeria Solario beats them all. It’s not even particularly close.
The Verdict
Score: 9.0 / 10 — The best pizza I’ve had in Houston. The Neapolitan style is done properly — thin, wet, wood-fired, and best eaten with a knife and fork. The garlic chicken with an egg on top is the star, but everything we ordered was excellent. If you’re in the Greenway Plaza area and want pizza that’s a cut above, this is the place.
Pro tip: always add the egg.