If smallgoods and pizza go together like rosemary and lamb, fans of the marriage of artisan meats and pizza will be headed straight to Bella Brutta, which has just opened its doors in Newtown.

As Good Food signalled back in July, the Bella Brutta story has plenty of quality ingredients attached, with Luke Powell from too-cool-for-butchery-school LP's Quality Meats teaming with the crew from Porteno.

Powell has the skill to potentially turn a pepperoni pizza into a Picasso-like edible, so the pizza-obsessed are hot-footing it to Bella Brutta this week.

Powell and his team have been toying for months with sourdough bases and, given the translation of the Bella Brutta (beautiful ugly), customers can expect a little char on their pizza base.

Sydneysiders do not live on meat alone, so save some room for the vegetable sides.

The interior of the smallish King Street new arrival looks comfy, and the signage and wood-fire pizza oven has more red and green than the Italian flag.

Open Mon-Fri dinner, Sat-Sun lunch and dinner.

Bella Brutta, 135 King Street, Newtown, 02 9922 5941, bellabrutta.com.au.

Mary's heads into pizza territory

And the pizza options in the Bella Brutta neighbourhood continue to get better and better with the launch this week of Mary's Pizzeria, a 12-seater with table service (yee-ha) at The Lansdowne Hotel.

"We wanted to explore the world of pizza that exists outside of Italy, so we modelled it on two distinct pizza styles. The classic New York style, and a f---ed up Detroit square pizza," says Mary's Jake Smyth.