Good Times Pizzeria

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Tonight we wanted to re-create the Pistachio Gourmet Pizza from Sovrano Restaurant and Winery in Kerikeri. We used a whi...
30/05/2026

Tonight we wanted to re-create the Pistachio Gourmet Pizza from Sovrano Restaurant and Winery in Kerikeri. We used a white base of cream cheese and topped this with a sprinkle of grated mozzarella, spring onion and a few green olive. Post bake added a pistachio pesto (Dish Magazine #80), in place of Mortadella (an Italin cold cut made of finely hashed or ground cured pork) we used sliced champagne ham, and burrata cheese. We also added a touch of freshly grated parmesan and few fresh coriander leaves. Belisssimo! 🤌🇮🇹🍕🍷

We had an epic pizza night, cooking only pizzas that have featured in the dish magazine. We invited a handful of Waiheke...
22/02/2026

We had an epic pizza night, cooking only pizzas that have featured in the dish magazine. We invited a handful of Waiheke locals from the dish Facebook group to join us. We decided to go with our regular quantity of 'one pizza per person'. We had eight diners - so eight pizzas were featured on the menu.

The selection spanned the entire Dish timeline, opening with a recipe from Issue #1 and finishing with the pizza featured in Issue #125. To add to the culinary drama, I cooked the selected pizzas in chronological order.

And of course, no Waiheke‑centric menu would be complete without Sarah Tuck’s iconic Waiheke Fig Pizza from Issue #102.

The evening’s full menu included:

1. Blue Cheese Pizza with Fig and Rosemary Preserves (Issue #1)

2. Zucchini, Mint and Goat’s Cheese Pizza (Issue #32)

3. Pork and Fennel Sausage, Black Olive and Mozzarella Pizza (Issue #87)

4. Marinated Artichoke, Sage and Parmesan (Issue #87)

5. Sarah Tuck’s Waiheke Fig Pizza (Issue #102)

6. Barbecue Meat Lovers Pizza (Holiday #1)

7. Turmeric Roasted Cauliflower Pizza with Sour Cream Sauce (Issue #123)

8. Chorizo And Mozzarella Pizza With Corn And Avocado Salsa (Issue #125)

All eight pizzas were enthusiastically received. When the votes were counted, the clear favourite was the Blue Cheese Pizza with Fig & Rosemary Preserves, edging out the Pork and Fennel Sausage, Black Olive and Mozzarella Pizza by the slimmest of margins. It was a wonderful and memorable evening — the kind that will be talked about fondly for many days to come.

We had a gathering of 10 for pizza the other night. Cooked two pizzas simultaneously, over a five course meal. Here's th...
26/01/2026

We had a gathering of 10 for pizza the other night. Cooked two pizzas simultaneously, over a five course meal. Here's the menu we had.

Gettin’ Figgy With It. Our neighbour Eve hits a milestone birthday tomorrow, so we celebrated with an “Eve’s Birthday Ev...
18/01/2026

Gettin’ Figgy With It. Our neighbour Eve hits a milestone birthday tomorrow, so we celebrated with an “Eve’s Birthday Eve” pizza night. We rolled out all her favourites and, for the first time, added 'Sarah Tuck’s Waiheke Fig Pizza' from dish magazine (issue #102). It was absolutely delicious, and fittingly, cooked at it's birthplace. Although I must report that my 'Bánh Mì' pizza took out top honours on the night.

Last night we made our 'Pork 'n Pint' pizza – caramelised onion, blue cheese and pork sausage meat, finished off with a...
21/12/2025

Last night we made our 'Pork 'n Pint' pizza – caramelised onion, blue cheese and pork sausage meat, finished off with a Guinness drizzle. Very yummy, to be sure, to be sure!

It was the last neighbourhood “BYO and bring a plate” gathering of the year. This month I made two* pizzas: a Marinated ...
12/12/2025

It was the last neighbourhood “BYO and bring a plate” gathering of the year. This month I made two* pizzas: a Marinated Artichoke, Sage and Parmesan Pizza and a Pork and Fennel Sausage, Black Olive and Mozzarella Pizza,.
The sausages were sourced from the new owners of the local butcher, which has just changed hands and is now run by the makers of the L’Authentique range of charcuterie products. Both pizzas were warmly appreciated by the locals who attended.

* As is customary at these “bring a plate” nights, a third “50:50” pizza was enjoyed by Suzanne and me at home, ensuring we didn’t miss out at the event. 🤣

Our neighbourhood "bring a plate" gathering resulted in me making two Dish recipe pizzas: a Four Cheese and Hot Chilli H...
14/11/2025

Our neighbourhood "bring a plate" gathering resulted in me making two Dish recipe pizzas: a Four Cheese and Hot Chilli Honey Pizza and a Mexican Street Corn Three Cheese and Jalapeño Pizza. Both recipes feature in the Fast Food Two cookbook and were originally included in dish magazines #120 and #113, respectively.

I had some great pizzas cooked for me at a friend's house, and the beer that accompanied them was also up to a very high...
26/10/2025

I had some great pizzas cooked for me at a friend's house, and the beer that accompanied them was also up to a very high standard.

The newest addition to the line up at Good Times Pizzeria is the 'Spud-tacular': A Bianca Sauce is spread on the base an...
22/10/2025

The newest addition to the line up at Good Times Pizzeria is the 'Spud-tacular': A Bianca Sauce is spread on the base and this is topped with Potato, Rosemary, Red Onion, Parmesan, Gorgonzola; and drizzled with Pine Nut Honey post-bake. The first photo is pre-bake, so without the pine nut honey drizzle. The second is one I had made on another occasion.

Three pizzas sourced from Dish Magazine Issue 117: (1) Ham and Mustard Pizza with Green Chilli and Pickle Salsa; (2) Pot...
12/10/2025

Three pizzas sourced from Dish Magazine Issue 117: (1) Ham and Mustard Pizza with Green Chilli and Pickle Salsa; (2) Potato and Rosemary Pizza Bianca with Pine Nut Honey; and (3) a half/half hybrid combining the best of both. We took the full ones to our monthly neighbourhood BYO 'drinks and nibbles' gathering, while the 50:50 one we ate at home (just so we didn't miss out!🤣).

Inspired by a Dish Magazine recipe, the latest addition to the selection at Good Times Pizzeria is the 'Oh My Cauli Gosh...
18/09/2025

Inspired by a Dish Magazine recipe, the latest addition to the selection at Good Times Pizzeria is the 'Oh My Cauli Gosh (O.M.C.G.)'. Consisting of Turmeric Roasted Cauliflower and Red Onion on a base of Sour Cream/Garlic/Parmesan, and topped, post-bake, with Pine Nuts/Hot Honey Sauce/Rocket.

We cooked our first 'Panuozzo' at The Good Times pizzeria. A pamuozzo is an Italian sandwich made from Neapolitan-style...
24/08/2025

We cooked our first 'Panuozzo' at The Good Times pizzeria. A pamuozzo is an Italian sandwich made from Neapolitan-style pizza dough, first baked to create a light, pita-like bread, then split and filled with various pizza ingredients. Our version was a Ham Caprese with fresh Mozzarella, Confit Cherry Tomatoes, freshly made Pesto, Champange Ham, Wild Rocket and Balsamic Drizzle. Highly recommended!

Angus tries his hand at making a 'Jabalaya' pizza. Cajun spiced sauce, topped with: mozzarella, chorizo, and prawns; an...
27/07/2025

Angus tries his hand at making a 'Jabalaya' pizza. Cajun spiced sauce, topped with: mozzarella, chorizo, and prawns; and post-bake finished with: lime zest and fresh corriander. Yummo!

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Rata Street, Waiheke Island
Auckland
1081

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