A perfect pizza is a beautiful thing. Fresh from the oven, still slightly chewy and oozing delicious melt-y artisan cheese — it’s the kind of food that warms your soul.
You could say we have a passion for the perfect pie here at the Ontario Culinary Tourism Alliance. We regularly quarrel over the too-many versus never-enough topping conundrum, and we’ve devoured a whole pie each on more than one occasion. There’s no shame in that right?
With that in mind, we give you our picks for Ontario’s best pizzas — made with homegrown ingredients, of course! These pies have stolen a pizza of our hearts.
Feast ON: ATOMIC PIZZA & WINE BAR
THE PLACE: Located just steps from Historic Market Square in downtown Kingston, this contemporary Italian trattoria touts a wicked local wine list and some seriously thin and crispy crusts.
THE PIE: We’re loving the “Retro” slathered with house made Genoese basil pesto, mozzarella, Glengarry goat feta, Lyons Farm chicken, sundried tomatoes and roasted Ontario peppers.
Feast ON: BRUCE WINE BAR & KITCHEN
THE PLACE: This Thornbury wine bar is worth the pilgrimage. Locals love it for the traditional wood fired oven on site and the now infamous harvest table dinners inspired by the seasons. They’re Oceanwise certified and their menu celebrates that with pride.
THE PIE: Try “The Smoked Kolapore” made with black pepper smoked trout from local fish farm Kolapore Springs. The perfectly flakey fish is paired with roasted garlic, pea tenders and locally grown cherry tomatoes then flash baked in a 900 degree oven!
Feast ON: THE BARREL RESTAURANT
THE PLACE: Norfolk County has long known about The Barrels patio and late(ish) night delivery options. They’re known for good and humble Italian food — that’s the best kind after all. Their pastas are almost as popular as their pizzas which are thin crust and hearth baked.
THE PIE: We’re digging “Zorba The Greek” made with kalamata olives, local tomatoes, oregano, Ontario feta cheese, onions, green peppers, and of course, lots of mozzarella cheese. That right there, is a classic Mediterranean pie.
Feast ON: EARTH TO TABLE BREAD BAR
THE PLACE: This is Mecca for Hamilton doughheads. Besides the wickedly delicious breads, they serve up a mean stone baked pizza. Those looking to take the tastes of Bread Bar home can buy Bettina and Jeff’s award winning book of the same name.
THE PIE: All hail the “Farmer’s Daughter” — a locally sourced and seasonally inspired symphony of braised Ontario leeks, late summer corn, housemade pesto and creamy ricotta cheese.
Feast ON: NORTHERN EDGE ALGONQUIN
THE PLACE: Recently named one of Canada’s Best Lodges by Explore Magazine, this off-the-grid eco-adventure resort in South River has it’s own outdoor pizza oven expertly run by Chef Gregor Waters. Recharge after a kayak trip across the bay or snow shoe through the woods with a pizza and pint of locally brewed beer.
THE PIE: Okay, so you can’t technically just pick up a pizza here, nor is there a set menu. But for those lucky enough to be staying here, you can bet your pie will include some locally grown caramalized onions, slow braised northern Ontario pork and a whole lot of love.
Originally published as part of the Feast ON series on OntarioCulinary.com