Avatara Pizza
The experience of Avatara Pizza usually begins by waiting in line at the popular food truck. Then you get your pizza fresh from the oven and it was worth every second. The menu includes some more traditional takes on pizza like the New Yorker (tomato sauce, mozza, pepperoni, bacon and parsley) but the original recipes are where they shine. Try the Shiekh with choice of mushrooms, chicken or shrimp and hummus, mozza, feta, banana peppers, parsley and tomato. All of the pizzas can be made gluten-free. (403-457-4992, avatarapizza.com, @avataratweets) -Rhiannon M. Kirkland, print intern
Cibo
Crusts are never the best part of a pizza, unless you’re eating pizza from Cibo, that is. The crusts aren’t too thin and crunchy but they’re not too heavy either; they’re fluffy, salty perfection. And the fresh, creative combination of toppings are worth mentioning too: my personal favourite is the prosciutto, arugula and caramelized onion pizza, with a few figs thrown in as sweet contrast. (1012 17 Ave. S.W., 403-984-4755, cibocalgary.com) – Karin Olafson, assistant web editor
LDV Pizza Bar
The thin crust, generous helping of toppings and the freshness factor are what make pizzas from LDV so good, the Bridgeland pizza bar located above its famous relative La Dolce Vita. Try the Crazy Calabrese, topped with sapicola, soppressata, Genovese salami with chili paste, fresh tomato sauce and fiore di latte cheese. (916 1 Ave. N.E., 403-263-5999, ldvpizzabar.com) -Sara Samson, editorial assistant
UNA Pizza + Wine
Usually, when my eye scans a list of pizzas, I’m looking for as much meat as can be comfortably loaded on a flat crust, but the mushroom pizza at UNA is a huge favourite. Topped with roasted cremini mushrooms, grana padano, smoked mozzarella, arugula and truffle oil, this $20 pie is a treat paired with a pinot noir. (618 17 Ave. S.W., 403-453-1183, unapizzeria.com) -Jay Winans, managing editor
Spiros Pizza
My family has been enjoying the gooey, flavour-packed pies at Spiros Pizza on 17th Avenue for years. The classic spinach and feta is one of my favourites. The pizza here is not dainty and scattered with a handful of “designer” ingredients, but dense, slathered with spicy sauce and layered with spinach, feta and mozzarella and held together by a thick crunchy crust that’s been kissed with butter. -Meredith Bailey, editorial assistant (1902 33 St. S.W., 403-685-4444, spirospizza.ca)
Stromboli Inn
This pizza is all about the Tudda family’s dough recipe, first introduced to Calgary in the 1970s. It creates a pizza with crust that is thick, but not too thick and soft on the inside, but crispy on the outside. The pizzeria made a comeback when it reopened in Bridgeland this year. (614 1 Ave. N.E., 403-265-8680) -Jaelyn Molyneux, web editor