Pizza never seems to lose its charm.  Whether you’re after a thick and chewy crust topped with Italian sausage and chilli, or a thin, wood-fired base with golden and bubbling buffalo mozzarella, tomatoes and shredded basil, choosing your favourite Italian masterpiece is no easy feat. Here’s where to get your next slice.

• Joburg
• Pretoria
• Durban
• Cape Town
• Winelands

Countrywide

Col’Cacchio Pizzeria
A national go-to for great pizzas, Col’Cacchio Pizzeria serves up a slice for every palate. Try the popular Morituri with chicken breast strips, bacon, feta, roasted red pepper and avo; the Green Genie with avo, balsamic glaze, feta, roasted beetroot, roasted garlic, roasted butternut, rocket, Italian parmesan, pumpkin, sesame and sunflower seeds and shiitake mushrooms; or the Moghul with butter chicken, yoghurt, fior di latte mozzarella, coriander and crispy onion. Pizzas are hand-made with the best ingredients and are priced from around R65 to R170. There’s also a list of half-and-halves for more variety.

A pepperoni pizza from Col’Cacchio. Photo supplied.

Johannesburg

Coalition (Parkwood)
From the same team as Eatery JHB and Parliament comes this authentic Neapolitan pizzeria. The vibe is laidback but the pizzas mean business. They’re made with 00 flour; the dough is leavened for two days before being topped with homemade mozzarella and other fresh ingredients, and then fired in a wood-burning oven at 400 degrees. Try the Sileshi, made with mushrooms, onions, goat’s cheese and rocket; the Holtini, topped with Coppa ham, mushrooms and thyme; or for full-on flavour, the Cedare, featuring spicy salami, olives, roasted garlic and blue cheese.

The Neapolitan-style pizza takes two days to rise. Photo by Kate Liquorish.

Da Graziella Restaurant and Pizzeria (Edenvale)
Here you’ll find thin-based pizzas in the classic combos. Go for the special focaccia as a simple starter, made with gorgonzola and sliced tomatoes, or head straight for the real deal with options like the Casariccia, topped with salami and chilli, or the Vegetarian, made with mushrooms, onions, olives and peppers. If you love a calzone, there’s a special version filled with artichokes, ham, bacon, ricotta, pineapple and mozzarella. Other top picks include the classic magherita and the four stagioni.

The Foundry (Parktown North)
The Foundry’s menu may feature a wide range of other things, but the wood-fired sourdough pizzas are worth lingering over. The Empire Chicken, topped with Cape Malay curry, pineapple, poppadoms and raita, is very popular, as are the pizzas topped with field mushrooms or beef fillet with passata, confit tomato, balsamic roasted onion and fior di latte.

Franco’s Pizzeria (Parkview)
This quaint little trattoria with red walls has been around since 1987 and keeps fans happy with a variety of tasty traditional pizzas. Wood-fried, thin bases are topped with Italian favourites – and no pineapple in sight. There’s the Pizza Salsiccia, topped with tomato, sausage and mushrooms; the Con Patate, made with sliced potato and rosemary; and the veggie-friendly Gusto, featuring giant mushrooms, sundried tomatoes and roasted onions.

Pizza on the pass at Franco’s Pizzeria and Trattoria. Photo supplied.

Gema Trattoria (South Kensington)
A real hidden gem. This owner-run establishment serves up some stunning specials and great pastas, but if it’s pizza you’re after, try the Mediterranean, made with bacon, spinach and feta, for a hit of salt; the Marinara, topped with mixed seafood, for something a little different; or the simple Siciliana, with anchovies, capers and olives.

Jamie’s Italian (Melrose Arch)
The Naked Chef’s signature restaurant might have its detractors, but it’s not a bad option when it comes to pizza. Try the Funghi Misti, which comes with a porcini-mushroom sauce, roasted herby mushrooms and chervil, or the classic Parma, topped with sweet tomato sauce, mozzarella, prosciutto and parmesan. Heat seekers will enjoy the Chilli Freak, which comes with a secret chilli sauce, jalapeños, veggie-friendly parmesan, fresh chilli and mint.

The chilli pizza at Jamie’s Italian. Photo supplied.

Luca’s (Sunninghill)
This popular spot has been going 23 years, thanks in no small part to owner Luca Borella’s warm hospitality. That, and the wood-fired pizzas, of course. They’re made with white or wholewheat dough that’s been leavened for 48 hours, for a thin, crisp base, and are also available in gluten-free and banting versions at an additional charge. Try the roast lamb pizza with roast pepper and rocket; or the Salmonata, which is topped with smoked salmon, capers, caviar and mascarpone.

An olive-laden pizza at Luca’s. Photo supplied.

Moda Ristorante (Craighall Park)
Housed in a converted shed in Shepherd Market, this cosy restaurant serves crispy-based pizzas baked in a wood-fired oven. Toppings are traditional. Try the Cortadina for something classic, topped with Parma ham, rocket and parmesan, or the Pescatori for a seafood-rich meal. This pizza is laden with prawns, mussels, clams and calamari.

A pizza at Moda’ Restaurant. Photo supplied.

Nonna Mia (Norwood)
The claim to fame here is the thick, tasty pomodoro sauce used on the bases. Pizzas come in six, eight or 24 slices. Try the Bologna, made with pomodoro, mozzarella, mince and chilli. There are also gluten-free bases available (in medium-size only).

Remo’s Maximilliano (Sunninghill)
This large Italian restaurant is part deli, part bakery and part restaurant. It’s a buzzy, energetic spot for Neapolitan-style pizza. The bases are made with OO flour and leavened for 72 hours. Try the Don Vito with chicken, sweet peppers, Danish feta and avo.

Pretoria

BICCCS (Waterkloof Heights)
Since Ritrovo closed, pizzas have become a bigger item at BICCCS. The menu is big on the classics, with about eight options, including Quattro Stagioni, the vegetarian Giovanni and the extravagant Fruit di Mare. The bases are all hand rolled and individually made, with crusts varying slightly from pizza to pizza, yet the quality guaranteed in pure Italian style.

Cappuccinos (Villieria)
Made in a wood-fired oven, the pizzas here are authentic and come in a large selection, from the expected Regina, Siciliana and Quattro Stagioni to the more unusual Gorgonova (Cremelat blue cheese with rosemary, caramelised nuts, red onions and fresh rocket) and the over-the-top Cappucino’s Speciale with beef sausage with salami, cooked ham, back bacon, black olives, mushrooms, green peppers, onion and mozzarella. There’s also the option of gluten-free bases.

Forkies Food Parlour (Lynnwood)
Two of the best pizzas here include The Signature, topped with home-smoked brisket, balsamic-caramelised onion, honey-roasted butternut, sweetcorn, cheddar cheese, home-made mayo and barbecue sauce and the BBQ Chicken, topped with spicy marinated and seven-hour roasted teriyaki chicken, free-range back bacon, mozzarella, homemade barbecue sauce and fresh coriander. Ingredients are prepared in house, where possible, and the dough is made from a sourdough starter with stoneground flour kept overnight to mature, then rolled by hand per order. All pizzas are baked in a wood-fired oven for that extra bit of flavour. Prices are reasonable and portions generous.

The interior at Forkies. Photo supplied.

Piza é Vino (Waterkloof)
If you want a room with a view while savouring great pizzas, especially in the summer months, balcony dining here is ideal. The pizzas boast a super-thin base with fun, fresh toppings and names, such as the Frango Tandoori, with tandoori marinated chicken, peppadews and yoghurt-coriander dressing, the Beef Boy, with steak slivers, caramelised onion, rocket, black pepper and balsamic reduction, and the James Brown, featuring grilled chicken with barbeque sauce, bacon, guacamole, cheddar and red onions.

Toni’s Fully Furnished Pizza Company (Rietondale)
Toni’s is always rocking – especially for families. The most popular are the Coscia d’Angnello, topped with roast leg of lamb, yoghurt, feta, olives, mozzarella and coriander, as well as the Pesto pizza, topped with a tomato base, mozzarella, peppadews, goat’s cheese, walnuts, prosciutto and avo (when in season). Owner Toni Simes has reverted back to her origins and is focusing on the mother ship here in Rietondale.

Pizza at Toni’s Fully Furnished Pizza Company. Photo supplied.

Villa San Giovanni (Sinoville)
The well-known and hugely popular Villa San Giovanni in Wonderboom has finally expanded its brand to Sinoville, with pretty much the same menu and quality that has pleased so many Pretoria families over decades. Included in the game plan is the famous rotating pizza oven, which operates on wood, gas and electricity with similar results but more consistency than traditional methods. Options are aplenty. You can look forward to the kid’s option of Chrissa’s Rib Pizza with barbecue sauce, cheese and rib chunks; banting-friendly pumpkin-based pizzas; the more traditional Spitfire with Cajun chicken strips, chilli, peppadews, onions, garlic and peppers; and a sweet option, the Calzone Monte Bianco, a folded pizza filled with home-made custard and sliced almonds, fresh whipped cream, strawberries (seasonal) and mint leaves. Villa San Giovanni is run by an Italian family with the roots and the reputation to prove their pizza pizzazz.

Woodstock Urban Pizzeria (Garsfontein)
Pizzas like the South African, topped with bobotie-spiced boerewors, mozzarella and Mrs Ball’s mayo dressing, and the Namaste-here-and-have-a-pizza, topped with korma chicken, peppadews, ricotta and coriander-yoghurt dressing, highlight the originality of this buzzy pizza parlour with a musical theme. Pizzas are made in a wood-fired oven with quality ingredients and served on wooden boards. Bases are thin-crusted and topped generously at competitive prices.

Durban and surrounds

Al Firenze (La Lucia)
This neighbourhood gem with its red-and-white checked tablecloths has a wood-burning oven that fires up thin-crusted pizzas. Firm favourites include the vegetarian with artichokes, green peppers, olives, asparagus, mushrooms and golden mozzarella, and the Veneziana, which is topped with chicken, mushrooms, onion and fiery chilli. If you’re undecided, create your own combination.

A pizza topped with pepper, mushrooms and olives at Al Firenze. Photo supplied.

Bel Punto (Umdloti)
Guests can tuck into pizzas while admiring tranquil sea views at this stylish eatery. An interesting menu offers up delicious options such as the Capri with Italian tomato, mozzarella, pancetta, spinach and feta cheese, and the Pescatore, topped off with fresh mussels, calamari and plump prawns.

The Chairman (Durban Central)
This stylish bar not only offers one of the best wine lists around, but you’ll also find some of the tastiest pizzas. The menu boasts the classic Margherita as well as some more interesting Mzansi-inspired options. There’s the Shisanyama pizza with a chakalaka base, braaied beef steak and mozzarella; the Tandoori Chicken pizza with yoghurt and fresh dhania, and the Mfino pizza complete with African spinach, mushrooms and feta.

Ciao Bella (City Centre)
This quaint sidewalk deli and bistro offers simple café-style Italian fare with options of antipasti platters, pastas and crispy pizzas. The Fior di Latte pizza is a popular choice, with a rich tomato sauce, bubbling, oven-baked fior di latte mozzarella and fresh basil leaves. Heat seekers can order the Salami pizza, topped with sliced cherry tomato, feta, peppered salami and chilli.

Ciao Bella Café. Photo supplied.

Glenwood Bakery (Glenwood)
On Monday and Tuesday nights this buzzing bakery serves burgers, Middle Eastern flatbreads and pizzas. The crisp bases of the latter are hand-made in the bakery and include options like the straight-up Margherita, which comes standard with slow-cooked tomato sauce, mozzarella and fresh basil, with the option to add roasted butternut and feta, or capers, anchovies and olives.

Il Postino Pizzeria (Midlands)
This Dargle restaurant is a perfect hidden gem for a post-meander lunch. The family team prides itself on pizzas made by hand in the traditional thin-base style, and baked in a genuine wood-fired oven. Tasty options include the Midlands Medley, topped with mozzarella, caramelised onion, camembert cheese and basil pesto, and the Alla Sud Africana with boerewors, biltong, onion and cherry tomatoes. Gluten-free bases are available and you can also turn your pizza into a calzone at an additional cost.

A thin-crust pizza at Il Postino. Photo by Bolton Inc. Pictures.

La Casa Nostra (Umhlali Beach)
A wide range of authentic Italian eats is on offer at this cosy trattoria. The pizzas are inspired by the south of Italy, made with a traditional Napoletana sauce and mozzarella cheese. The usual suspects like the Margherita, Regina and Hawaiian feature on the menu, but more exciting options include the Mondiale topped with bacon, banana and pineapple, and the spicy Diavola made with tomato, onion, mince and a generous hit of chilli.

A pizza at La Casa Nostra. Photo supplied.

La Bella Café (Musgrave)
Located on the historic site that was Durban’s first-ever fire station, this Berea bistro offers thin-based, crispy pizzas baked in a blazing wood-fired oven. The signature pizza is topped with crispy bacon bits, piquant peppers and feta. There are also options with spicy Bolognese, marinated chicken and prawns, and a veggie-friendly version with roasted butternut and rocket.

La Lampara (Midlands)
The menu at this little taste of Tuscany changes on a weekly basis to ensure the freshest ingredients. Pizzas that feature might include the Greca with sundried and fresh tomatoes, feta and spinach; The Sorella with rocket, feta and caramelised onions; and the Pescatore with prawns and garlic.

Outside La Lampara. Photo supplied.

Lupa Osteria (Hillcrest)
The pizzas here are made with imported Italian flour and baked in a wood-fired oven, as per tradition. Delve into cheesy offerings such as the Sarah pizza with mozzarella, Parma ham, cherry tomatoes and rocket, or the Sophie Bear with gorgonzola, bacon and caramelised onion. Gluten-free bases are available for an additional R25. You can also swop normal mozzarella on any pizza for creamy buffalo mozzarella for R25.

A pizza at Lupa. Photo courtesy of the restaurant.

Mamma Luciana’s (Glenashley)
This popular Italian ristorante is equipped with two pizza ovens that cook the majority of the dishes on the menu. Pizzas are made with 00 flour for an authentic taste, and interesting options include the Pizza di Treviso with tomato, mozzarella, bacon, camembert and cranberry sauce, and the Funghi pizza with mushrooms, thyme and chilli.

Marco’s (Greyville)
This Italian eatery plates up exciting Italian food with choices of risottos, pastas and crisp pizzas. The pizzas on offer are made using 00 flour and baked in a wood-burning oven. Options include the pizza Rossano with avo, pancetta, sun-blushed tomatoes and chilli, and Marco’s favourite pizza, served with spicy Napoli meatballs, fresh basil and parmesan.

Marco Paulo (Mount Edgecombe)
Guests can look forward to a twist on the classics at this chic restaurant. Try the Thai Shrimp pizza with ginger, chillies and fresh coriander; the one topped with gorgonzola, apple and bacon, or the Wild Mushroom pizza with shavings of parmesan, rocket and truffle oil.

A pizza at Marco Paulo. Photo supplied.

Origano (Glenwood)
This casual pizza joint is a favourite with Glenwood locals. Get your pizza fix with options like the Cheese Trio topped with mozzarella, cheddar and feta with cherry tomatoes; the Carne Amore with ham, bacon and salami; or the Chicken Tikka with jalapeños and fresh chilli.

Remo’s Fratelli Villagio (Umhlanga)
Sit inside for a vibey atmosphere, or on the deck for something more light and breezy. The cult-status pizzas are made with 00 flour in the traditional Neopolitan style and are naturally leavened over 72 hours. The wood-fired bases come in options like the Don Vito with chicken, sweet piquant peppers, Danish feta and avo, or the Greggo with crispy bacon, avo and Danish feta.

A pizza at Remo’s. Photo supplied.

Salt Café (Shaka’s Rock)
This relaxing spot in the beach town of Ballito specialises in coffee, pastries and wood-fired pizzas. The blackboard menu features favourites such as the Quattro, topped with artichokes, salami, mushrooms and olives, and the chicken tandoori, topped with red onion, spicy peppers, tandoori chicken and fresh coriander.

Salt Café in Ballito. Photo supplied.

Spiga D’Oro (Morningside)
This Florida Road favourite offers delicious Italian grub well past midnight. Grab a table in the pretty courtyard and try a pizza tricolore with Napoletana sauce, torn buffalo mozzarella bocconcini, basil pesto and chopped rocket, or opt for a little something meaty like the Don Corleone with Italian meatballs and sauce, fresh onions, Danish feta and mozzarella.

Stretta Café (Hillcrest)
Popular wood-fired pizza options here include the Forresta with marinated brown mushrooms, feta, chilli and onion, and the prosciutto with egg, Parma ham, artichokes and olives. Those looking for a little spice can try the feisty Rustica pizza, which is topped with chorizo, mushrooms, mascarpone, chilli mazavaroo and wild rocket. You can order your pizza medium or large.

A wood-fired pizza at Stretta Café. Photo supplied.

Cape Town

Arcade (City Bowl)
Bree Street’s trendy resto-bar is always buzzing with city bowl night owls. Sip on cocktails and enjoy stylish slices like the Soho with fior di latte, streaky bacon, roasted beetroot and pickled radish, or the G-Jo with roasted exotic mushrooms, thyme and rosemary. Seafood fans can also indulge in the Pink Flamingo pizza topped with salmon, rocket, crème fraîche, pickled red onion and a tang of lemon.

Colourful pizzas at Arcade. Photo supplied.

Bacini’s (Gardens)
This fuss-free Kloof Street haunt offers fresh Neapolitan food, like the popular wood-fried pizzas, which are served with a tomato base, mozzarella and oregano. Tuck into the Materazzi with sweet piquant peppers, salami, feta and avo, or the Arrabiatta, topped with Bolognese, chilli, garlic, mushrooms and green peppers. Gluten-free bases are available.

A colourful pizza from Bacini’s. Photo supplied.

Bardelli’s (Kenilworth and Gardens)
The Bardelli’s pizza and pasta sections are extensive, offering loads of choices for vegetarians and meat lovers alike. Selections include the Pablo with bacon, feta, rosemary and fresh tomatoes (R95); the Don with smoked chicken, sweet piquant peppers, caramelised onions and avo (R105); and the Bella Rosa with butternut, sundried tomatoes, caramelised onion and herbed goat’s cheese (R99).

Bella Italia (Sea Point)
Guests can choose from a range of classic and gourmet pizzas at this Sea Point trattoria. For those who prefer pizza sans tomato, try the simple Bianca with garlic, olive oil, herbs and golden mozzarella. The Bella Italia pizza is topped with a bit of everything for a delicious surprise. A host of toppings is also available for those who prefer to make up their own.

Big Route (Green Point)
Situated on the Green Point strip, this busy spot offers a winning combination of pizzas and cocktails. With almost too many from which to choose, the menu boasts adventurous options like the Sofisticata with stracciatella cheese, Parma ham, balsamic reduction and sundried tomatoes; the Veneziana with tuna, spinach, garlic, cherry tomatoes, Japanese mayo, balsamic reduction and black sesame seeds; and the Internazionale with grilled tikka chicken, red onions, peas, cucumber and a green-tea dressing with plain yoghurt.

Bocca (City Bowl)
This Bree Street spot is one of the top spots for pizza with Neapolitan-style bases that are wood-fired, chewy and moreish. Daring eaters could order the Lady Zaza, topped with kimchi, ginger and pork sausage, or the Sunny Side, served with a poached egg, pancetta, pecorino, leek cream and black pepper. Those wanting something simple can opt for the classic Margherita or the option with prosciutto, mozzarella and rocket. For a hit of flavour, go for the Felino with mozzarella, gorgonzola, kalamata olives, salami and mint pesto.

Bocca’s glorious margherita pizza. Photo supplied.

Borruso’s (Kenilworth)
Pizza fans flock to this casual neighbourhood eatery for moreish pizza and pastas. The bases are slightly chewy with a perfect crisp bite. Order the pizza with feta, salami, caramelised onion and chilli, or the Pollodoro, which is topped with smoked chicken, sundried tomatoes and mushrooms.

Burrata (Woodstock)
The big sister to Bocca serves authentic Neapolitan-style pizzas with elegant toppings. Choose from options like the Delre, which is a rich Bianca-style pizza with truffle spread, mozzarella, mushroom and prosciutto, and the Diavalo with fresh mozzarella, chilli-tomato base, chorizo, cherry tomatoes and parsley. Vegetarians will enjoy the Mozza Pizza Bianca with mozzarella, mushrooms, caramelised onions, goat’s cheese and cherry tomatoes.

A pizza at Burrata. Photo supplied.

Carlyle’s on Derry (Vredehoek)
This lively local serves an array of interesting pizzas, ranging from the Thai chicken (free-range) with cherry tomatoes and coriander to the spicy Jumping Mexican with chilli-fried steak, jalapeño peppers and goat’s cheese.

Da Vinci’s (Gardens and Kenilworth)
These laid-back restaurants are known for their arty take on thin-crust pizzas. Options to try are the signature Da Vinci with bacon, avo, mushroom, garlic, and the Verdi with pesto, feta, walnuts, fresh avo, rocket, cherry tomatoes and no mozzarella.

Pizza and beer at Da Vinci’s. Photo supplied.

Earthfire Pizza (Mojo Market, Sea Point)
This local food truck is now serving glorious pizzas seven days a week at the Mojo Market. Look out for the classic Margherita, Regina and Hawaiian pizzas, or more interesting toppings like fig and brie, smoked chicken, or basil pesto.

Engruna Eatery (Sea Point)
Great pizza and ice-cold craft beer is what you’ll get at Sea Point’s vibey burger and pizza bar. The pizzas are rectangular and crisp, topped with unexpected, tasty combinations. Try the Adventurous option with salami, chorizo, fine beans, confit cherry tomatoes and caramelised onions, or a veggie option with a trio of mushrooms (shiitake, brown and button), roasted peppers and garlic.

A pizza at Engruna Eatery. Photo supplied.

Ferdinando’s (Observatory)
This gem in Obs serves authentic, homemade pizzas in an energetic and fun setting. Order from the quirky menu that offers selections such as the excellent Parmigiana with thinly sliced pan-friend aubergine, provolone cheese, tomato sauce and mozzarella; the Fresh Prince with camembert, cranberries and bacon; or the Lollina with smoked salmon, capers and rocket.

Pizza with beef carpaccio, rocket, parmesan shavings and balsamic reduction at Ferdinando’s. Photo supplied.

Goloso (Sea Point)
This quaint café is popular for Italian cuisine in a relaxing atmosphere off the Sea Point main road. A large menu shows off appealing options like the Capricciosa with cooked ham, mushrooms and pickled artichokes, or the Fior di Latte with Italian buffalo mozzarella, slow-roasted cherry tomatoes and basil. For a vegetarian option, tuck into the Tivoli with roast butternut, spinach and feta.

Hail Pizza (City Bowl)
This sneaky hidden gem behind Clarke’s is serving up some tasty pizza creations. Look forward to options like the Ciao Bella with creme fraiche, caramelised onions, lardons and two eggs; the Hail Kale with gorgonzola and grana padano; or the El Pepperoni with pepperoni, peppers, red onion and coriander.

The St Elmo, Hail Kale and El Pepperoni pizzas at Hail Pizza. Photo supplied.

La Frasca (Gardens)
This small Italian restaurant and pizzeria nestled in the heart of Gardens serves fresh homemade pasta and thin, crisp pizzas made with stone ground flour. Try the Mediterranea, which is topped with tomato, mozzarella, feta, olives, oven-cooked salami and oregano, or the option made with home-cured ham, aubergine and ricotta, with a drizzle of olive oil and fresh basil leaves.

Magica Roma (Pinelands)
This old suburban favourite offers dishes prepared to family recipes. Seafood lovers can give the Mediterranean a try, with its toppings of grilled calamari, chilli and garlic, or the Remo with simple tuna and onion. For the vegetarians, there’s the classic Four Seasons with mushrooms, olives, asparagus and artichokes, and meat eaters will love the classic combination of ham and mushrooms on the Magica Roma pizza.

Massimo’s (Hout Bay)
This Hout Bay darling is known for thin-based pizzas made using stone-ground Eureka flour and fior di latte mozzarella. Popular pizzas include the ones topped with capers, fresh rocket and tuna carpaccio; Italian pancetta, pan-fried mushrooms and garlic butter; and Brie, cooked Parma ham, mushrooms and truffle cream. There is also a range of pizzas on the menu that supports local charities.

Massimo’s pizza. Photo supplied.

Mitico (Gardens)
Look forward to light, bubbly pizza bases with authentic Italian flavours. The vast menu boasts choices such as the classic golden fior di latte topped pizza with fresh basil and a pomodoro sauce or the rich Loren pizza, topped with mozzarella, brie, rocket and caramelised onions.

Nonna Lina (Gardens)
A firm favourite among locals. Nonna Lina’s pizzas, baked in traditional wood-fired ovens, deliver crispy edges and are topped with flavours of Sicily. Order the Prosciutto e Ananas for an elegant twist on a classic, topped with mozzarella, gypsy ham and pineapple, or the Tonno, which is topped with tomato, mozzarella and tuna.

Olio Pizza (Bergvliet)
Scrumptious bases here mix up the usual favourites with some inventive twists. The artisanal pizza menu offers items like the Paradiso with crispy bacon, caramelised pear, blue cheese and rocket, and the Zambezi pizza with beef biltong, roast chicken, springbok carpaccio and feta.

Posticino Ristorante (Hout Bay and Sea Point)
This cosy and laid-back Italian restaurant could be a perfect pitstop after a long day at the beach or for a quick midweek bite with friends. Traditional thin-crust bases are cooked to perfection in a wood-fired pizza oven. The Carabinieri with chilli, garlic, green peppers, mushrooms and olives is a favourite; else try the Al Greco with spinach, olives and feta. The seemingly endless list of pizza toppings invites you to simply make up your own combo.

Rockpool (Sea Point)
A brisk walk on the Sea Point promenade can be celebrated with a couple of slices at this easy-going spot. Sip on a cocktail before diving the Signature pizza topped with bacon, avo and feta, or the Prego Chicken with spicy chicken strips, caramelised onion, cherry tomatoes and fresh rocket.

Tiger’s Milk (Century City)
Head to this vibey kitchen and bar for some trendy pub grub and craft drinks. The pizza offering here is a popular choice with tasty wood-fired options. The small selection includes pizza Bianca with rosemary and parmesan, and a classic bacon avo and feta option. For the more adventurous, there’s toppings of roast leg of lamb with olives and hummus, or the Asian pulled pork version with hoisin sauce, spring onion and red peppers.

A bubbling pizza at Tiger’s Milk. Photo supplied.

The Woodlands Eatery (Vredehoek)
Quirky and comfortable, this eatery is ideal for celebrating birthdays or catching up with friends. When it comes to the pizzas, the clear favourite the option topped with Tuscan-style slow-roasted lamb, fresh rosemary and a dash of crème fraîche. Another meaty option is the big Gus with caramelised pork with a red pepper and soya sauce. For diners wanting something a little lighter, there’s the Green pizza with spinach, zucchini, goat’s cheese, fresh rocket and sherry vinegar.

Winelands and Overberg

Café Blanc de Noir (Stellenbosch)

This unpretentious winelands café offers a small menu of interesting pizzas. Hungry diners can dive into The Full House, which is all four of the pizzas in one: The Biltong pizza with sweet fig, Danish feta, avo, mixed greens and balsamic glaze; the Cajun Chicken pizza with chorizo, red onion, mushrooms, mixed greens and chilli-infused olive oil; the Caramelised Onion pizza with kalamata olives, Danish feta, mixed greens and balsamic glaze; and the Parma Ham pizza with garlic, rosa tomatoes, avo, mixed greens, parmesan shavings and pesto. You can also opt for a pizza-and-wine pairing, where the Full House pizza is paired with four different Brenaissance wines.

Pizzas on the pass at Café Blanc de Noir. Photo supplied.

Fabio’s Ristorante (Hermanus)
This charming Italian eatery has a cosy and authentic feel that makes it a great escape on colder days. The pizza menu is vast, with plenty of extra toppings from which to choose, all served on thin, crisp bases. Try the Al Pollo, which is topped with pomodoro sauce, mozzarella, mushrooms, chicken strips, peppers and sweet piquant peppers, or the rich Fichi with pomodoro, mozzarella, gorgonzola and fig preserve.

Mama Cucina (Riebeek Kasteel)
This countryside Italian trattoria is full of character. Top-notch pizzas include options like the Keith special with tomato base, Parma ham, avo, olives, basil pesto, rocket and parmesan shavings (no mozzarella), or the Sophia Loren with crispy bacon, sundried tomato, goat’s cheese, avo and rocket. Wheat and gluten-free bases are available at an additional cost.

The Sofia Loren pizza at Mama Cucina. Photo supplied.

Millhouse Kitchen (Somerset West)
A relaxed and beautiful wine farm plays host to this eatery. Order the Papa G for a salty bite of salami, avo and chilli, or the one with squid, prawns, red pepper and chilli. The simpler option with tomato, basil and goat’s cheese is finished off with a drizzle of honey.

Pizza at The Millhouse Kitchen. Photo supplied.

Stables at Vergelegen (Somerset West)
After a wine tasting at this historic estate, amble to this modern bistro for a pizza. Recommended are the Slow-roasted Lamb pizza with aubergine, mushrooms, olives, dukkah, coriander and a mustard-yoghurt dressing, and the hot Sriracha Chicken pizza with mushrooms and sundried tomatoes. Simpler options are topped off with bacon, avo and feta, or buffalo mozzarella and tomato.

Tokara Delicatessen (Stellenbosch)
This wine farm’s popular family-friendly deli offers a variety of light lunches, including a small menu of pizzas. Try the humble Margherita with buffalo mozzarella, tomato and basil, or the more complex Sweet-and-Sour Pork pizza with mozzarella, radish, cucumber, slaw and spring onion.

The comfortable setting at Tokara Delicatessen. Photo supplied.

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