Extra Virgin Pizza
If you’re wondering about the cheeky name, it’s really a reference to the purity of extra virgin olive oil. Make no mistake though, it’s a low‑key, casual alfresco pizzeria and the main draws here are the spectacular fresh‑baked goods, made from flour imported from Naples. Our top picks include the spicy pepperoni and the pistachio pesto with mozzarella.
You can always count on The Lo & Behold Group to dream up cool concepts with cheeky names, case in point: two-week-old Extra Virgin Pizza. If you’re wondering about the name, it’s really a reference to the purity of extra virgin olive oil, so no need to wear white.
Expect to find a casual alfresco pizzeria focused on making Neapolitan-style pizzas (from $18), made with flour imported from Naples, that are baked fresh in their Wood Stone brick ovens (the same as the ones used in Mario Batali’s Pizzeria Mozza).
Our favorites are the classic spicy pepperoni ($22), pistachio pesto with mozzarella and Parmigiano-Reggiano ($24) and truffle oil-scented mushroom bianco ($22). The oven-fired clams ($18) and veal-ricotta meatballs ($15) are also worth a look.
They do takeaway and deliveries too.
Eat this: Pepperoni pizza. It's one of I-S Magazine's 50 things to eat in Singapore before you die (2012).