Albuquerque has a handful of brick-oven pizza joints (many of them quite tasty), but there's a certain credibility that comes from having a brick oven imported from Italy—as is Amore's. Too, Amore's chefs, Kimberly and Gabriel Amador, trained with the president of the Associazione Pizzaiuoli Napoletani, earning the highest certification of Italian Pizza chefs. The thin, crispy crust is delicious enough not to leave derelict on your plate after you've nibbled off the toppings. Add to that house-made, spongy, stringy, mozzarella cheese and Amore truly has a recipe for success. The menu features both classical Italian pizzas and those with a New Mexican flare (read: with green chile on top).