Since Villages Pizza’s launch in 1974, it has expanded to seven locations and an express pizza truck, all purveying the same wholesome pies. The pizzas are topped with fresh produce and lean cuts of meat, and they can start with a whole-wheat or gluten-free crust if desired. People with dietary restrictions can also find comfort in lactose-free cheese and lower-calorie flatbreads, although more classic ingredients comprise the bulk of the menu.
As a second-generation pizza maker, owner John Papaloukas is responsible for the eatery’s traditional Italian recipes, plus some new inventions with Mexican leanings. The pesto perfect pie is topped with roasted chicken breast, sun-dried tomatoes, mushrooms, and feta, and baked pasta dishes highlight the flavours of lean meatballs, marinara, and oven.
With seven locations across Victoria and Vancouver, Ali Baba Pizza has been family owned and operated for two generations. The highlight of the menu is the boldness of its ingredient pairings. For example, the Pacific salmon pie has salmon and shrimp, the Get Your Goat pie has roasted pears, bacon, and goat cheese, and the caribbean pie has chorizo, pineapple, and raisins. These inventively flavourful pies can be complemented by salads, side orders of cinnamon buns, or just a good book on patent laws.
At Hell's Kitchen, Chef Aurelia Berleri crafts her pizza in the classic New York thin-crust style, using sustainably farmed proteins across the board. Popular options include the Penny Lane—with zucchini, spinach, artichokes, red peppers, and feta—and the Daisy Duke, an arrangement of smoked free-range chicken, smoked bacon, corn, sweet peppers, and barbecue sauce. Diners can also customize their own pies, and request gluten-free crust for any 11-inch pizza. When she's not busy tossing dough, Berleri dishes out variations on bar classics, including sea salt-crusted pretzels with aged white cheddar Irish ale sauce and grain-fed beef burgers from Pemberton Meadows.
To complement the chef's dishes, bartenders pour two-ounce shots into cocktails and offer a variety of whiskeys, imported and domestic wines, and bottled and draft beers. Feasts unfold on a sunny outdoor patio or within a spacious dining room, where exposed brick surrounds diners sunk into leather booths, gathered around high-top tables, or cradled in the arms of their servers.
Pizza Guys’ chefs bring the authentic flavours of Italian pizzas to Vancouver, preparing fresh dough inside a custom Italian oven. They top each disc with traditional tomato, basil-pesto, or creamy white garlic sauce, then hide it beneath a thick blanket of cheese and fresh meats and veggies. Their gourmet specialty pizzas allow guests to sample styles derived from New York, Greece, and Mexico, or create their own masterpiece with toppings such as jalapenos, feta cheese, and ground beef. After depositing pizzas in their imported oven—where dough bakes to a golden hue while practicing its Italian accent—chefs cook up a barrage of Italian and American favourites, including honey-garlic wings, lasagna, and meaty sub sandwiches.