Wood-fired artisan pizza for a mid-week lunch? Yes please!
Wedged between the various stores along Alexandria’s busy Botany Road, Good Pizza is a contemporary place offering unique flavors to satisfy your pizza cravings.
Taking a friend along with me, I headed down for Thursday lunch. My first impression upon entering the restaurant was that it was quaint but had character. With the large wood fire oven visible from outside the restaurant, I can imagine how enticing the look and smell of wafting pizza might be from the street.
A first look at the menu and I was intrigued by the flavors. Duck Ravioli, Black Garlic Gnocchi and Buffalo cheese pizza exude all the elegance of artisan food but quirky pizza names like ‘Beets by Dre’ and ‘Netflix and Chilli’, give Good Pizza a contemporary edge.
Head chef and owner Alex Pisani brought over two of his best original pizzas for us to try, introducing Valetta and Herbivore. The subtlety of the sausage and rosemary on the Valetta was something I hadn’t tried before but the Herbivore was the one for flavor. A rich tomato base, spinach and caramelized onion were stars and with a bit more cheese, I would’ve asked for another slice.
Despite the oncoming food coma, we were treated to dessert and the Portuguese Custard pizza was a first for me. I’m not a custard fan but this was just the right amount of sweet. We also got to try the fried mini calzone, currently a winter special. It was a little heavy to follow up the pizza and we couldn’t finish it because of the oncoming food coma.
Watching Alex work his magic with the pizza dough, he said he has worked as a pizza chef for almost ten years, “I started as a kitchen hand and fell in love with working with the pizza.”
He explained that he came up with each flavor combination on the menu in his own time and that his biggest seller is the Porchetta – swiss brown mushrooms, Italian sausage, white truffle oil and fior di latte. Sounds mouth-watering.
The menu at Good Pizza is not extensive but good things come in small packages. The gourmet ingredients make Alex’s creative spin on traditional toppings worth giving a try, even if you are more the traditional Margherita and Meat-Lovers type.