Wedge Artisan's pizza gurus bake a full menu of 12- and 15-inch thin-crust pizzas made with milled flour and both locally sourced and imported ingredients. Rev up teeth crankers to devour a spicy chicken pizza ($10–$15) in one deft chomp, or relax as a classic cheese-and-tomato pizza furnishes mouth interiors with crispy crust and tasty yet timeless lamp decals ($8–$10). For the Wedge Artisan Marg pizza, cooks knead and flatten the diner's choice of white or whole-wheat dough, slather on a basil paste, and then sprinkle on tomatoes, roasted garlic, and bocconcini cheese ($10–$15). Meanwhile, meat piles on top of the peculiarly named Carnivore pizza ($10–$15), and peaches sweeten a prosciutto-topped pie ($10–$15). Customers can substitute vegan soy cheese for free, or will the gluten out of 12-inch pizza crusts for an additional $3.
Michelle and Jason Troll's vision of Italian-fusion cuisine begins with their menu, which surprises diners with traditional dishes such as macaroni 'n' cheese reinterpreted with premium ingredients that range from Atlantic lobster to wild mushrooms. This fusion of traditional and modern continues into the dining room, where sumptuous red booths and curtains create a textural contrast with exposed-brick accents, ornate chandeliers, and slate floors. The Trolls expanded on that theme by creating a space that flexes seamlessly between upscale dining establishment and local gathering place. Bartenders pour guests a drink, and then encourage them to check out the 75-seat rooftop patio, which affords views of the cityscape and hungry hot air balloon captains who snatch at the eatery's come-hither bowls of fettuccini. The atmosphere livens up all the more on the weekend, when a DJ sates the music-hungry by spinning a live set.
Mr. Mozzarella was selected by Okanagan Life as one of its top pizza places in 2012 and 2013. The plaudits might have something to do with the restaurant's dough and sauces made fresh daily. Nineteen is the impressive number of sauces the staff slathers on its wings and how many wings they can juggle at once while blindfolded with pizza dough. Those sauces can be blended into signature blends like Cactus Kick, Sweet Fire, and Original Hot Sauce. The team also serves poutine and Italian dishes such as spaghetti and lasagna, along with deep-fried appetizers and decadent desserts.
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.
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.