The Pizza Sesh
It’s Friday night (or any night, let’s face it). You’re getting serious pizza vibes. But not pizza as you once knew it. We’re talking about the kind of pizza you could stumble across on the streets of Siena. It’s traditional, fresh, edgy and addictive. Why settle for deep-pan basics when chefs throughout the region are ramping things up a notch for our pizza-lovin’ pleasure? Here’s a few to get you started. You’re welcome.
Signor Vertelli, Armidale
No. 4
Cetara anchovies, chilli, olives, garlic, gorgonzola cheese. What an entrance. Simple yet sophisticated and all kinds of moreish, the No.4 pizza on Signor Vertelli’s menu is a must-try. These guys have worked hard to develop a unique and delicious pizza recipe, set apart by their slow-fermented dough made using a blend of organic wholegrain flours from Wholegrain Milling in Gunnedah, topped with perfectly balanced, fresh veggies and organic free-range small goods. Just add a bottle of Nebbiolo from New England vineyard Topper’s Mountain and be sure to save room for the tiramisu.
Photography: Claudia Monique
Papa Luigi’s, Tamworth
The Gourmet Supremo
This right here is the most popular pizza at Papa Luigi’s HQ – and we can see why. We’re talking salami, ham, cabanossi, onion, mushroom, anchovies – but wait, there’s more – olives, capsicum, tomato, fetta, bocconcini and mozzarella. Wowser, that’s a lot, but we’re here for it. Savour the moment with a tipple (or two) of Chianti and if by some miracle you have room afterwards, we have two words for you: Nutella. Pizza.
Drift Pizza Bar, Yamba
The Gigi
Voted a hands-down favourite by team FOUND, this bad boy is delicious with a capital ‘D’. House-smoked bocconcini teamed with pesto, basil and… wait for it… vodka sauce. Say what?! You heard us. Pair with a glass of wine or cocktail from their curated list, you can’t go wrong. They also happen to have a pretty incredible gelato offering. Try the hazelnut – it’s to die for.
Photography: Jim A. Barker
Charlie’s At Church, Bellingen
Wood smoked eggplant
A regular on the specials list, this combo of wood smoked eggplant, baby zucchini, cherry tomato and pecorino is seriously dreamy. A friendly heads up, it can be tough to choose just one pizza at Charlie’s. Head Chef Simon Jones (who happens to have a Michelin star and over 25 years’ experience in some of the best restaurants around the world) likes to mix them up regularly. But no matter what you choose, all pizzas are traditionally made by hand, using exceptional local ingredients, organic Australian flour and cooked to perfection in a divine Italian Moretti oven. There are also vegetarian, vegan and gluten free options available – huzzah.