Gordo's Pizza

Jeremy Watson, owner of Gordo’s Pizza, is changing the way people think about take-out pizza. While the popular pie is not typically associated with healthy eating, Gordo’s features unusual topping combinations and is devoted to incorporating health-conscious choices.

Jeremy is something of a pizza prodigy. Raised in a pizza-making family that owned several Western Canadian pizzerias, he’s been making pizza since the age of 13. When asked about what makes a great pizza, he concisely lists the elements: “A well- structured crust, preparing all ingredients in-house and not using frozen products. I think a lot of people overuse the word fresh when it’s not really fresh. Our meats are sourced locally, we get our chicken and our roast from a butcher down the street and we roast and cut our meats in-house.” The sauce and the pizza dough are also made in-house daily.

The roasted chicken and shaved roast beef can be found prominently on Gordo’s menu. The popular Gordo’s Special is loaded with roast beef, house-made garlic butter, feta, oregano, mushrooms and tomatoes. The Mutha Clucker features Jamaican jerk chicken, pineapple and mango. “For a little bit of heat and sweet,” Jeremy says. Not only are his ingredients creative, but so, too, are his pizza names. Of course, traditional faves are on the menu as well: pepperoni (rechristened the Doubloon), ham and pineapple (the tongue-twisting Equatorial Oinker) and vegetarian (Garden of Eaten).