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G OO D E A T S By Shelora Sheldan

Italian immigrants introduced the pizza pie to North America in the late 19th century. Throughout the years, this versatile dish evolved from a Canadian Friday night treat into the perfect dish for any occasion, from Grey Cup parties to, yes, even weddings. It’s excellent served as a lunch or dinner main dish; relished cold from the fridge for breakfast; or even as a quick slice to satisfy a late-night craving.

900° Wood-Fired Pizzeria’s Rucola & Crudo pizza, with mozzarella, wild arugula and fresh-cut Prosciutto di Parma. Opposite page: Positano pizza, a cheeseless pizza with fresh anchovies, lemon slices, olive oil and thyme.

JEFFREY BOSDET/YAM MAGAZINE

THAT’S AMORE!

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YAM magazine May/June 2015  

This issue of YAM features a Spanish style hacienda, savory salmon recipes, kitchen cabinet design ideas and West Coast beach attire. Victo...

YAM magazine May/June 2015  

This issue of YAM features a Spanish style hacienda, savory salmon recipes, kitchen cabinet design ideas and West Coast beach attire. Victo...

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