Welcome to the 9th Vancouver Foodster Pizza Challenge. Restaurants from all over the city were invited to enter their pizza into this challenge, some of the restaurants have created a special pizza just for this challenge and others have entered their top choice off their existing menu. Each restaurant will be featuring their pizza on their menu from April 5-30, 2023.
How Does this all Work? For the public challenge, you are invited to go out and order any or all of the Pizza creations in this challenge, then you decide who you think has the best creation for the People’s Choice award winners.
Share your experiences: Share your photos on Instagram and TikTok throughout the challenge, our instagram and TikTok address is @vanfoodster and the hashtag is #PizzaChallengeYVR please include this hashtag in all your social media sharing during the challenge.
Voting criteria – some things to help you judge your favourite pizza creations – keep these things in mind: originality, creativity, uniqueness, traditional, non-traditional, price, value and most importantly taste.
How to VOTE :
- Look for our Pizza challenge posters at each of the participating restaurants and food trucks.
- Scan the QR code and Vote for your favourites from April 5-30, 2023.
Get some friends together and visit 2 places or more to taste the different Pizza creations or go solo or with a friend– just remember to VOTE for your favourites
Here are the Pizza creations in this challenge, listed in no particular order other than when they were received by us.
Angry Otter Tap & Forno
Created by: Sawyer
Description: Our house-made creamy basil sauce is the highlight of this pizza, noting it’s similar taste to the popular ranch sauce. The spicy calabrese salami and fresh red onion create a spirited heat on the palate, which is mellowed by the creaminess of the goat cheese and the citric acid presented by the pineapples. The fresh arugula, roasted fennel and balsamic glaze drizzle finish off the presentation of our creation.
Ingredients: Pizza dough, house-made creamy basil sauce, spicy calabrese salami, red onion, roasted fennel, goat cheese, pineapple, fresh arugula and balsamic glaze drizzle
Offered: Tuesday – Sunday all the time
Angry Otter Tap & Forno
1015 Marine Drive, North Vancouver
Created by: Chef Paul Teixeira
Slice pie it’s $4.50 a slice
Small pizza 10” is $20.00
Description: Try our New pizza creation a garlic cream mushroom sauce on a bed of fresh spinach topped with red onion and mozzarella for a limited time. We use only the highest quality ingredients: fresh vegetables, high quality mozzarella cheese, and imported meats to help create flavours and textures found in Italy. our pizza is hand stretched and baked directly on a stone for an authentic Italian crust.
Ingredients: Garlic cream mushroom spinach red onion mozzarella
Offered: Tuesday to Friday open to close
2996 E. 22nd Avenue, Vancouver
Created by: The Backcountry Brewing kitchen team
Description: The perfect spring pizza, fresh, light and colourful
Ingredients: Pesto Genovese (nut free), Roasted cherry tomatoes, fior di latte, prosciutto cotto, parmesan, arugula, evoo
Offered: all the time for dine and takeout
Delivery: not available.
405-1201 Commercial Way, Squamish
The Baked Brie Pizza
Created by: Tracy Meldrum (Head Chef) and team
Description: White sauce, mozza, caramelized onion, rosemary seasoned apples, smoked bacon, double cream Brie cheese, garnished with fig jam, candied walnuts and pomegranate molasses.
Offered: all the time.
Available for takeout and delivery. Our delivery options are DoorDash, Skip the Dishes and Uber Eats.
437 Dollarton Hwy N, North Van
Created by: Ingala Daniele
Description: Our Head chef ,Daniele Ingala, named the pizza after a forest close to his hometown. He used to go to collect mushroom with his grandfather when he was young. He recreated a mix of ingredients that reminds him his childhood and time he spent at “Colli Bolognesi”.
Ingredients: San Marzano tomatoes sauce, fior di latte, truffle cream, mushrooms, sausage, speck DOP (smoked prosciutto) and shaved parmigiano reggiano.
Offered: all the time for dine-in and take out.
Doppio Zero Pizza
1655 Como Lake Ave #103, Coquitlam
Tel: (778) 355-5333
Created by: Lorenzo Cappelletti
Description: This pizza is the perfect combination of savoury, acidity, and spice all grouped together with a unique and delicious combination of flavours that will satisfy anyone looking for a bold and exciting pizza experience.
Ingredients: preserved lemons, pickled jalapeños, green onions, oven roasted porchetta, roasted scallions, red chilies, basil, citrus vinaigrette, tomato sauce
Offered all the time for both lunch and dinner
Available for take out or through any of our third party delivery partners
4402 Skyline Dr #103, Burnaby
Mangia E Scappa
Pizza Romana con Tre Gusti
Created by: Chef Alessandro Fonseca
Description: One 24” long Pizza Romana with 3 flavors on the pizza: 1) Salmone e Capperi, 2) Roma Tomatoes e Bocconcini, and 3) Pere e Gorgonzola
Offered: all the time Wednesday – Sunday
Mangia E Scappa
23238 Mavis Ave, Fort Langley
i Giardini di Marzo
Created by: Chef Selim Dahmane
Description: the Pizza creation name is”i giardini di marzo ” which translates in English to “The gardens of March”. One of the most exciting songs in the Italian music scene, composed by the famous lyricist Mogol and sung by Battisti. To me March and April are such special months where winter is introduced to summer, by the beautiful spring. After long months of rain and snow , cold and short days, spring brings us joy and color. The gardens in March shows the first fruit of the sunshine. Through this pizza , I wanted to illustrate what this part of the year bring us, the squash is a colorful reminder that winter is not too far behind us, the flowers and the greens illustrate the essence of this season. The Nduja comes at the end of the bite to warm up the pallet, announcing a hot summer.
Ingredients: On the 3 days of fermentation Neapolitan Pizza dough: Roasted Squash sauce ( ricotta, Housemade creme fraiche, grana padano), fior di latte cheese, Grana Padano, Raw Squash butternut ribbons marinated into a preserved lemon brine , and some Garam Masala spices. N’Duja crumble on top before baking. some chopped Wild Garlic greens.
A minute and 30 second later at 800 Fahrenheit:Fresh herb Salad (mint , dill , chives ,parlsey), Some colorful Edible Flowers, Toasted Pumpkin Seed, Whipped Goat Cheese and Pickled Wild spring onions stem.
Offered: Wednesday – Monday (closed Tuesday’s) for dinner only for dine-in and takeout.
62 E. Cordova Street, Vancouver
Our Media judges for this challenge are:
Blogger for his own Nosh and Nibble blog
Instagrammer and Influencer
Writer for Montechristo Magazine and other publications.