One of our favourites at GPizza, our take on a green marguerita is named after a Cypress Hill song from 1998, Dr. Greenthumb. Further inspired by Franco Pepe, one of the top pizza chefs in the world, we combine our famous pizza sauce with fresh mozzarella and Grano Padano. While other pizzamakers might opt for basil leaves, we turn it up a notch and throw on our delicious homemade pesto instead. Finally, to spice it up, we add a little middle eastern flair and sprinkle some of our in-house zaatar.
For mushroom lovers, this pizza doesn’t disappoint. We start by spreading our own cream of mushroom soup onto the dough. That’s right – we use our homemade soup as a sauce and it's jampacked with exotic mushrooms, like chanterelles and shiitakes, and loaded with summer truffle paste. We then add a combination of other mushrooms, sprinkle a bit of nutmeg, rosemary, black pepper, and Grano Padano. Add a little bit more of our fantastic cheeses and what you have is a delicious pizza with maximum mushroom impact.
We wanted to make a pizza that tastes like the 1980s. Sounds reasonable, right? Our four-cheese blend pizza starts with fresh mozzarella, layered with Grano Padano, topped with pacific rock cheese, and finally we add Louie D’or, a prestigious cheese out of Québec. We finish it off with a bit of oregano and what you have is the quintessential cheese pizza. Now, you’re ready to grab a slice and pop in your favourite VHS.
Combining our favourite cold cuts with onions, olives, sauce and cheese, we created the Special G. It's a tribute to the special at Pendeli's Pizza but with a little more flair. We load it with mortadella, capicola, sausage, pepperoni, and a few other special cuts. That's right, it's as satisfying as it sounds. Who says pizza has to be boring?
Named after Marguerite Bourgeoys, a 17th century French Nun who opened one of the first convents in Montreal known for educating young girls, the Margherite fuses pesto, tomato sauce, and cheese for the optimal gourmet experience. It's a take on the famous Pizza Margherita but instead of basil, we opt for our infamous pesto, enhancing this Neapolitan delight.
Meaning to jump into the mouth, the Saltimbocca is a traditional Roman veal scaloppini lightly fried in prosciutto. We've taken the best elements of this dish and made an all-star pizza. We combine prosciutto cotto, sauteed spinach in garlic, sausage, rapini, sage, mozzarella, Grana Padano and Louis D'or cheese.
Named after Popeye the Sailor Man and inspired by Pizza Dany in downtown Montreal, we throw in lots of spinach, garlic, spices, Pacific Rock cheese, and then sprinkle a little parmesan on top. In the words of Popeye, it's strong to the finich cause it has lots of spinach!
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