Five of the best pizzas

THE question of who makes the best pizzas in Hobart always attracts heated debate. Here are five of the best, but feel free to add suggestions of your own ...

Ragazzi & Co manager Simon Ward with his signature Ragazzi pizza. Picture: SAM ROSEWARNE

THE question of who makes the best pizzas in Hobart always attracts heated debate. We take a look at some of the best in an effort to shed light on this most important of issues.

Ragazzi and Co, 364 Elizabeth Street, North Hobart

Ragazzi

This pizza gives customers a taste sensation, with the combination of roasted chicken and brie cheese. Coupled with semi-dried tomato, baby spinach, roasted capsicum, pepper and garlic, you can almost tell yourself this is a healthy food choice. Almost.

Luma, 22/66 Kennedy Drive, Cambridge

Oh Deer

This is the kind of pizza that makes people stop and stare because it is not your traditional topping. It is visually striking, with a green salsa verde, pickled red onion and an olive crumb. Tasmanian braised venison adds to the interesting mix and topping it all off is garlic and classic mozzarella.

The Ragazzi pizza at Ragazzi & Co. Picture: SAM ROSEWARNE

Ristorante Da Angelo, 47 Hampden Rd, Battery Point

Chicken Brie

This classy choice falls into Da Angelo’s gourmet pizza category. The presentation and taste alone give the pizza an edge but with all the ingredients — local and fresh — it is even more tempting. Chicken, brie cheese, mushrooms, fresh tomato, garlic and pepper are on included on this yummy pizza.

Solo Pasta and Pizza, 50B King Street, Sandy Bay

Robustelli

This flavoursome pizza gives your tastebuds a fiery wake-up call. With toppings like salami, jalapenos and cracked pepper, it is sure to get you going. It also includes mushrooms, onion, olives and garlic to make it one of the most sizzling and exciting on offer.

Paesano Pizza and Pasta, 108 Lansdowne Crescent, West Hobart

La Campagna

This pizza from the gourmet list has a slight rustic quality. It includes a tasty tomato and cheese base topped with fresh prosciutto, tomato, bocconcini and black olives. It’s served with basil, shaved parmesan and a drizzle of olive oil to tickle the tastebuds.

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