In their gleaming open-view Hickory VPO Barbecue Oven, Mickey's constructs a pizza Pantheon devoted to superior ingredients, homemade sauce, and a sturdy foundation of daily made crusts. Accessorize a small Chicago–style pizza ($7) with savoury baubles from Mickey’s list of more than 20 toppings ($0.50 each), including barbecue chicken and preservative-free pepperoni. Stuffed crust pies, crammed with hand-grated mozzarella and a gourmet four-cheese blend, are available in spinach ($13) and steak ($16) varieties, while svelte Miami–style pizzas (large $13, toppings $2 each) leave eaters with enough energy to mambo or deep-sea fish the night away. Check out their list of gourmet combos and menu for a complete list of toppings.
Made from 100% organic flour, Earth to Table Bread Bar pizzas start with a fresh foundation and feature a plethora of cheese-friendly toppings. A 100-acre farm and plenty of local purveyors ensures that flavourful produce and ingredients are at the root of each artisan creation. The Bread Bar's dough maestros produce an eclectic menu of options—pizza choices include the housemade fennel sausage pizza with mozzarella, red onion, and fried sage ($15 for 11", $30 for 18"), the bacon and scallion pizza sprinkled with garlic and goat cheese ($14 for 11", $28 for 18"), and the classic pepperoni, which contains pepperoni ($12 for 11", $24 for 18"). Your piping hot pies can be picked up at the shop's sleek storefront, which is decked in colourful hues and homemade pepperoni polka dots.
Independently owned and operated, HomeBake takes the concept of take-and-bake pizza to the next level, featuring organic and natural ingredients. Choose from more than 40 toppings, such as fresh oregano or jalapeño sausage, to create a regular ($13.95) or large ($15.95) pizza on organic, unbleached white crust, or upgrade to a multigrain, yeast-free, or gluten-free crust. Eleven specialty HomeBake favourite pizzas—all of which start with a base of shredded mozzarella and either organic tomato sauce, organic-roasted garlic glaze, or pesto sauce—salads, and cookie pies are also available on the menu. Check HomeBake’s website for baking instructions and tips after your grand-slam gastrolith arrives safely at home base.
Marinella's Italian-cuisine experts blend together fresh ingredients, local beef, and daily imported fish to cook up a menu of classic Italian entrees. Tomato sauce drips over homemade sausages and meatballs in small ($17) and large ($22) orders of Pappardelle Giovanni pasta made with fresh eggs and 100% durum semolina flour, and diners wrap their mouths and pocket measuring tapes around the circumference of a thin-crust margherita pizza topped with imported extra-virgin olive oil ($15). In the kitchen, chefs prepare locally sourced, prime-grade new york strip-loin steak aged for 28 days ($32) and blend together fresh scallops, shrimp, king crab, and a lobster into a seafood risotto ($32). Meanwhile, candlelight flickers across brick walls as bartenders pour selections from an extensive wine list, and sunlight spills over a patio where diners can practice plate juggling after finishing off one of the eatery's daily selection of in-house-made desserts. Customers may also substitute organic spelt noodles in pasta dishes.
A staple of the city’s culinary scene since 1965, Frank’s Pizza House has earned the affection of appetistas with a lineup of nearly 20 pizzas. The Toronto pizza ($12.50) brings together pepperoni with its mortal enemies green peppers and mushrooms to forge a tasty truce, and the vegetariana pizza ($13.95) collects broccoli, sun-dried tomatoes, zucchini, mushrooms, and artichoke hearts for herbivore happiness. Pasta dishes include ravioli ($11.95), penne pasta with roasted peppers and grilled chicken ($12.95), and gnocchi with Italian sausage ($12.95). Frank’s Pizza House also offers desserts and drinks fresh from the family dessert farm, with tiramisu and espresso providing a one-two punch of post-entree paradise.