Recipes
Sofia Butera, owner of Il Sorriso Cafe & Pizzeria in Niagara Falls, Ont., has a pizza on her menu called Fragoni (also sometimes pronounced Fraguni). It’s a version of the pizza rustica loved by many of Italian heritage and traditionally enjoyed – hot or cold – by so many at Easter and other family occasions.
In celebration of Pi day on March 14, Lagostina cookware has shared a recipe developed by its corporate chef for mushroom and sausage pizza (including the dough).
This recipe was inspired by the fresh dill at Wenkai Vegetable Stand at the St. Norbert Farmers Market near Winnipeg where Red Ember Common owner Steffen Zinn shops for vegetables for the specials on the food truck.
Halloween is one of the busiest times of the year for the restaurant business given the fact that this day captivates children and adults alike.
This pizza was known as Chef’s Choice until chef Wayne deGroot and wife and business partner Jocelyn Morwood-deGroot learned the owner of the highrise where they live and work in London, Ont., loves the pizza.
Toronto chef Massimo Bruno shares his recipe for a popular street food that has its roots in Bari, Italy
The Great Canadian Apple Bacon Cheddar Pizza celebrates Canada’s 150th birthday. This craveable pie won the Seasonal Pizza Challenge at the Canadian Pizza Show in 2017
Here’s a pizza that just may just lay to rest any debate about pineapple on pizza.
Here is a pizza recipe from Katrina Meynink of Good Food featuring some heat and fire and fresh veg crunch. | READ MORE
Dave Housman, Famoso Neapolitan Pizzeria, Edmonton, Alta. www.famoso.ca
Ottawa – Top Chef Canada winner René Rodriguez shares a recipe for Italian burrata, an item on the menu of his new restaurant Orto Trattoria in Ottawa. CBC news reports. | READ MORE
Chef Stefano Manfredi shares recipes and details of his new guide to pizza making, which suggests there's been both a movement back to pizza's origins, before industrial flour milling, and an interest in using modern stone milling, machinery and oven technologies. Good Food reports. | READ MORE
This pizza recipe from the Culinary Institute of America features shellfish, lemon and a rich, creamy sauce reminiscent of New England clam chowder. It appeared in The Chronicle-Herald. | READ MORE
Italian-Australian chef Stefano Manfredi provides a recipe for a classic parmigiana in the shape of a Roman pizza. The Guardian reports. | READ MORE
Simcoe, Ont. – With summer in full swing, Canadian Pizza asked pizza makers to describe their favourite summer pizza and what they like to wash it down with.
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