Athens, OH – John Gutekanst of Avalanche Pizza Bakers in Ohio shares his recipe for "a killer pie with all the fun stuff of spring": ramps, yellow beets and Parmigiano Reggiano. | READ MORE
Don Letendre, corporate chef at Neapolitan Famoso Pizzeri’s Vancouver location, shares his recipe for an inimitable, Korean-inspired sweet and salty pizza that should wake up taste buds.
How much do we love this dessert pizza?! It is hard to believe that a pizza with three toppings  can taste this complex and delicious.
Who doesn’t love the smoky flavour of southern barbecue?
Making sausage in house can quickly become an obsessive passion
While specific product brands were submitted as part of the contest entries, the majority have been omitted in order for publication to maintain neutrality.
My inspiration for this “pizza of the year” was to create a pizza that had never been done before. It’s layered, flaky, crisp and light.
Classic Italian custard. A traditional favourite, taken to the next level. Easy to prepare, yet elegant enough to serve your most chic guests.
Calzones are a staple Italian lunch, often served by street vendors because they are easy to carry and eat. Known to some as a stuffed pizza, these delicious pies offer a wide variety of ingredient options, and an excellent sideline to the more traditional pizza.
The secret for getting the perfect consistency to the dough is to start with the eggs and add a half eggshell of water per egg. The quantity of flour required is dictated by the egg-water mixture.
Jerk marinade heats up chicken and pineapple recipe.
The southwest flavour of chipotle peppers is one of the hottest trends these days. To the uninitiated, chipotle peppers are smoked jalapenos. In this recipe, Canadian Pizza Magazine’s 2006 Pizza Chef of the Year, Diana Coutu introduces us to a little Mexican heat, Winnipeg-style.
Taking our cue from those who love pineapple and Canadian bacon on pizza, we developed a grilled pizza with those toppings. However, we upped the intensity of flavours and not only added poblano chiles, but also grilled both the chile and the pineapple before topping the pizza. Lusty, crisp and smoky with meltingly delicious fresh mozzarella – this is a party worthy pizza.
This recipe fast became one of my wife’s favourites. It has evolved a little over time, with her love for pecans replacing an original suggestion of walnuts and sliced provolone over shredded.
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