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Rea's Italian Cucina

Rea’s Italian Cucina

431 41 Ave N.E.

403-230-7754

Order: Michelangelo Special ($26). A 16-inch pizza on a focaccia-style crust topped with smoked salmon, capers, onions and olive oil.

Crust: When I read it was a focaccia crust, I assumed it would be really thick, but it wasn’t. In fact, it was thinner than most Greek pies in town, yet still thicker than Neapolitan doughs. It had a crisp underside and it was dense and chewy on the inside. There were also sprinkles of tasty herbs.

Sauce: A simple sauce of just olive oil brushed on the top of the crust, and it works.

Toppings: The thin slices of smoked salmon were big enough to cover each slice, the onions were raw enough to still have some attack, and the oil and capers combo rounded out this dish quite nicely.

Dining options: Dine in or takeout.

Decision: Despite this unconventional (by Canadian standards) pizza, not having tomato sauce or cheese, it was top-notch. This isn’t an eat-while-you’re-driving pizza, as the capers are inclined to roll off as you motor along. This choice was a nice switch in my pizza routine, and I can’t say enough good things about it. Without hesitation, I would order this unique pie again. I’m rewarding all of this praise by giving it five out of six slices of yummy goodness.

Next Up: Coco Brooks.

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