More than twenty years ago, amid the cluster of eclectic shops and restaurants in historic Summerland, Yaki's Pizza & Subs first opened its doors. In the shadow of Giant's Head Mountain, the locally owned restaurant still kneads dough from scratch and starts firing up freshly baked pizzas and subs the minute they're ordered. In the kitchen, chefs scatter pies and sub rolls with fresh produce and meats, as baked pastas simmer in ovens. The kitchen crew also whips up chicken wings in a variety of flavours, including spicy, sweet, and furtive.
Built fresh from the bottom up, Pizzaway's large, one-size-fits-all pizzas start with never-frozen dough that’s made on-site daily. Upon that dough, chefs sprinkle 100-per-cent pure Canadian mozzarella, stack all-natural toppings, and slather on housemade sauces. Instead of rolling pizzas through a greasy conveyor-belt oven, the independent restaurant stone-bakes its pies to further enhance flavours. Freshly prepared dips, such as spicy chipotle or barbecue ranch, infuse bites with additional zest, either by being served on the side or getting swirled right into the pizza's cheesy top layer.
The cooks at City Pizza begin every day by hand-slicing vegetables to layer atop their pizzas’ freshly kneaded dough and in-house made sauce. These vegetables, along with a host of savoury and spicy meats, help to comprise the kitchen’s selection of 22 toppings, which include bacon, artichoke, and crab. In addition to the pizzeria’s established gourmet pies, the cooks can also create custom orders by branding every pepperoni with the diners’ initials. To accompany pizzas, the menu also boasts side salads as well as spicy or tandoori wings.