Dough is Vancouver Pizza’s canvas

Why: Vancouver Pizza Company’s slogan is “The art of pizza, tastefully done.” It takes the business of pizza-making seriously and continues to enjoy success year after year — a testimony to the level of expertise it has achieved in making pleasing pizza combinations that keep customers coming back for more. The family-friendly restaurant has expanded over the years to accommodate more diners.

Atmosphere: Walnut-toned wood floors and furniture complement the tan-painted walls that are decorated with reproductions of famous paintings. The tall ceiling is black with exposed ducts and simple round lights with a few spotlights on tracks. If the weather is nice, you can also dine at tables on the sidewalk. The restaurant is welcoming and casual, with a uniquely Vancouver vibe.

What I tried: My dining companion and I tried the Leonardo and the Bellini. I also had a garden salad, which is made with a fresh spring mix of greens and topped with sliced mushrooms, beets, baby corn and croutons. I liked the salad for its old-school diner appeal.

The Leonardo pizza is topped with creamy garlic sauce, steak, jalapenos, green peppers, red onions, and jack and provolone cheeses. The result is a rich, delicious and garlicky pie punctuated by steak goodness.

The Bellini pizza is one of the vegetarian options, topped with olive oil, fresh garlic, spinach, artichoke hearts, red peppers, mushrooms, green onions, feta and mozzarella cheeses. Without any sauce, it was sort of like eating a warm salad with breadsticks. It was very good, but I preferred the hot, gooey richness of the Leonardo.

The crust was more bread-like than crispy and it held up well beneath the toppings, which were generously applied.

For dessert, I was going to try the double chocolate cheesecake but they were out of it, so I had a slice of chocolate pie, which was offered in its place. It had an Oreo cookie type of crust and a whipped, dense filling topped with whipped cream and shaved chocolate. I let it warm to room temperature and found it delightful.

Menu highlights beyond what I tried: The Guido Reni sounded delicious. This red sauce pizza is topped with garlic, mushrooms, olives, red onions, mozzarella, salami, Parmesan and Romano cheeses. The Renoir starts with creamy Alfredo sauce. Green onions, mushrooms, bacon, mozzarella and fresh tomatoes top this pie. Diners may also create their own pizzas from a large list of meats, cheeses, vegetables and nuts. Breadsticks are topped with all kinds of cheese options and come with a variety of dipping sauces, including pizza sauce, ranch, creamy garlic, Thai peanut, Dijon ricotta, spinach pesto, basil pesto and Alfredo. Several gourmet hot sandwiches are on the menu. Prosciutto ham, Dijon mustard and Gruyere cheese is sure to be yummy, as is the meatball sandwich. Among the desserts are cinnamon and sugar sticks, a sundae, and spumoni and vanilla ice creams. Beer and wine are available in addition to Coke products.

Other observations: The waitstaff was friendly and attentive. Many of the pizza options are exclusive to Vancouver Pizza Company’s menu, which, in my opinion, is part of the value in eating at the restaurant. Gluten-free and vegan pizzas are available. Vancouver Pizza Company has take ‘n’ bake, pizza as well.

Cost: Specialty pizzas come in 10-inch, 13-inch and 16-inch sizes and generally cost $16.49 to $27.99. Lunch combos are $7.49. By-the-slice pizza costs $3.50 to $5.15 and you may add a salad for an additional $4.29. Breadsticks cost $4.59 to $10.99. Salads are available in a side and dinner size and range from $4.29 to $10.99. Desserts are $1.99 to $7.99.