NEWS photo Testy Petere

THE WEST Van Strictly Pizza Company’s owners Dan Rae (left) and Mark Carruthers have struck

a taste bud In West Vancouver with their unique gourmet pizzas.

bough rising in

IN APRIL of 1995 two young
businessmen opened the best
pizza shop on the North
Shore, The West Van Strictly
Pizza Company Ltd.

It all started back in November
of 1994, when Mark Carruthers and
Dan Rae decided to open a pizza
shop devoted to a clientele of
gourmet pizza lovers. Using ingre-
dients and sauces not commonly

- used in the pizza business, the guys
have attracted a crowd of adventur-
_ous pizza lovers. For example, on a
pizza called the Chicken Fajita they

‘ use a home-made salsa made with
fresh vegetables instead of tomato

_ sauce. The unique salsa mixes a
blend of Cajun chicken, salsa, hot
banana peppers, and other tasty
vegetables along with its blend of
cheeses.

With a menu of 12 pizzas, an
assortment of basic new two-for-
one pizzas, and over 40 ingredients,
it’s not hard to get something deli-

- . cious and filling.

; Today’s young adults are always
looking for the best possible deal,

not only the best prices, but the best
. . quality. The pizza guys down at

Strictly Pizza (2454 Marine Dr.,

[YOUTH

Dundarave, in the back alley) bake
their crusts fresh everyday, insuring
that the customer always receives
the freshest crust possible. It's made
from an age-old recipe which the
guys found through a vigorous
search for the best pizza crust ever
created.

And the sauce! I can’t begin to
describe how mouth watering it is.
It gives you the sense that you're
eating in some unique pizzeria in
old town italy. Yet, you can enjoy it
at home; Strictly Pizza offers free
delivery in West Vancouver. Or, if

5 RRSP

you're up for a drive, you can
always pick it up.

While reading the menu of all
the potential ingredients, the possi-
bilities run wild through your mind.
The guys mix contemporary styles
like ham and pineapple with more
exotic toppings such as capicollo,
goat cheese, salmon, and cream
cheese. There are also toppings that
you would recognize as everyday
vegetables, yet not available at a
regular pizza shop. For instance,
have you ever had potato, home-

made pesto, broccoli, sour cream or .

artichokes on a pizza? Probably not.

By serving a variety of gourmet,
veggie, and customized pizzas, and
an assortment of basic two-for-
ones, the only problem is what to
eat. Allowed up to four free top-
pings on customized pizzas, you
can make your own gourmet pizza
and get it baked and delivered.

Allin all, 1 think this is the best
pizza I’ve ever eaten. For more
information on the pizza, or to
place an order, give the guys a call
at 926-EATS (3287).

Andrew McKay is A Grade 12
Argyle student enrolled in Video
Production 12 at the Leo Marshall
Curriculum Centre.

65! =

TAX SAVE

‘The Working Opportunity Fund is a privately managed
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WORKING
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Wednesday, January 10, 1996 — North Shore News — 29

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