Rosso Pizzeria snagged first in this category last year, and it’s no surprise that the defending champion has come out on top once more – pizza enthusiasts find themselves returning to the cozy spot near the High Level Bridge time and time again for the best thin-crust pies in the city.
While Rosso has a wide variety of toppings, from kale and taleggio to fennel sausage and bresaola, the true testament to any pizzeria’s skill comes in the form of the simple Margherita pizza. There’s no hiding in a Margherita, where every ingredient needs to be outstanding in its own right, and Rosso more than meets the challenge. The simple pizza, topped with San Marzano tomato sauce, mozzarella, fresh basil and pecorino romano, is every bit as delicious as the fully loaded selections.
The restaurant has an excellent selection of antipasti and insalate as well, but let’s be honest – everyone comes for the pizza. –Adrianna Szenthe
Buco Pizzeria + Vino brings a bit of Naples to St. Albert, crafting traditional Neopolitan pizzas with Italian 00 flour, cooked at 800 degrees Fahrenheit in wood-fired stone ovens. From the rossa selections, carnivores will appreciate the fully loaded carne pizza topped with short ribs, sausage, pepperoni, bacon, mushrooms and two types of cheese. For those who like a simpler bianca pie, the Parma prosciutto showcases some of Italy’s finest ingredients including peppery arugula, fior di latte, prosciutto, and a sprinkle of shaved parmigiano reggiano.
Pair your pizza of choice with a glass of Italian wine, and you’ll feel like you’re dining in Naples for the evening. –Adrianna Szenthe
It’s best known to Edmontonians as a cafe, but this University of Alberta-area spot is also a hidden gem when it comes to artisan pizza. You can either go for a simple, white pizza – try the four-cheese variety, with dashes of herbs and red onions – or one of the more traditional varieties, featuring Leva’s housemade, zesty tomato sauce. The meat lover’s pizza is loaded with salami, prosciutto and a spicy salsiccia, topped with fresh basil. Leva serves Neopolitan, flat-crust style pizzas and, despite being loaded with good stuff, they aren’t soggy at all. –Steven Sandor