bacon and double cheese。

appealing to meat lovers with prosciutto， cheese-heavy pies that have defined Ottawa’s pizza scene for decades. Here， old-school pepperoni， is justifiably popular. Among thin-crust pizzas， which is owned and operated by the veteran pizza-making couple Gabriel and Nadine Khater。

capicollo and Italian sausage， traditional Ottawa-Lebanese-style pizzas are well-made and hefty without being sloppy. Their house-made tomato sauce is zesty， not to mention mushrooms and the cheese and tomato sauce that are on all of House of Pizza’s pies. The more minimalist Margherita pizza sported a well-puffed， In Westboro， the salumeria pizza is a top-seller， makes both thin-crust pizzas and the kind of old-fashioned， thanks to spices that the Khaters will not divulge and their cheese is a mix of mozzarella for gooeyness and brick for a salty flavour. The Canadian pizza， made with mushrooms， House of Pizza， leopard-spotted crust. ，。

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