Another Pizzeria - Via Tevere

Pizza places are getting very common here in the Lower Mainland, with new ones opening constantly. In recent memory, I have written posts on Novo Pizzeria, Verace Pizzeria and just this past month, Cotto Enoteca. Lots of choices to be sure, but it's time to try another one. 
As with some other ones I've tried, this is another Associazione Verace Pizza Napoletana joint. To qualify, there are a host of specifications that have to be met. See them here, with specifications such as: a Wood-Burning Oven, fresh ingredients from Naples or Campania, dough that is needed by hand on a marble slab. The pizzas aren't supposed to be larger than 11" with a thin centre.
We decided to start with a salad, to be specific, the Insalata Mista with some Mixed Greens, Tomato, Onions with Crispy Prosciutto. The salad was lightly dressed and decent sized for a started. Oh, and if you put fried prosciutto on anything, I'll likely enjoy it.
 The first one we tried was the Quattro Formaggi, with fior di latte, ricotta, smoked provolone, parmigiano. It's perfect for someone who doesn't like spice and just want ooey cheesy goodness. The blend of the cheese isn't overwhelming and you can almost taste the smokiness of the provolone throughout. Or perhaps I was tasting the charred goodness of the crust. I love those little pockets, signifies a good heat!
 Because I do like a bit of heat with my food, we tried the Vesuvio, a spicy mix of tomato, fior di latte, salame piccante, capicollo. As you can see, the char is present in the crust but I do like the little bit of char even on the salame. Afterall, a 900 degree oven will do that to meat, right? If you're used to the heavy handedness seen at Pizza Hut, then you will find this lacking in fillings, but trust me, it's definitely not in taste. In fact, the mix was perfect and made the pizza easy to eat, while not being too heavy. 
The last one we had was the Salsiccia e Rapini made with tomato, fior di latte, Italian sausage, broccoli rabe. I think this one was my favourite by far, since this had a blend of meat and vegetables. The rabe was smoky from being in the oven, and the flavour is definitely heightened. Oh, and I love the roasted garlic in the middle! 
One of the things I like about sharing pizza with a few folks is that you can still personalize your slice without affecting other people's slices. So I generously sprinkled the toppings of Chilli Peppers and Parmigiano that was provided. And if they prefer to leave it alone, they are welcome to do that too!

Take note:

• The lineups can be quite long 
• Closed for lunch and all day Mondays
• Opens at 5 til 10, except on Fri/Sat, they're open until midnight, Sunday until 9pm 
• No reservations