The flames are lit at a new pizzeria serving traditional and modern Neapolitan pies on Circular Road.
Wild Child Pizzette, nestled in a row of shophouses near Singapore’s bustling business district, is a new joint specializing in 10-inch pizzettes made with slow-fermented dough and topped with contemporary Italian goodies cooked in a traditional wood-fired oven.
While the food is based on Italian cuisine, this 36-seat space adopts a minimalist Japanese style with tatami-style sliding doors and oak walls. Stacks of bright red pizza boxes in the restaurant stand out and juxtapose with the wood-coloured interior.
There is also a counter and semi-open kitchen equipped with the oven imported from Naples.
Choose between the traditional Margherita D.O.P. (S$19.50) made with tomato sauce, buffalo mozzarella, fresh basil, grana padano, and extra virgin olive oil, or go sweet with the Crispy Fried Margherita (S$21) with its dough deep fried and topped with dollops of stracciatella ice cream, dried tomatoes, fresh basil and aged parmigiana.
Other notable mentions include the simple Marinara (S$15.50) spread with their house tomato sauce made with heaps of garlic and sprinkled with Sicilian oregano, basil and more garlic; the Spiniata Calabrese ($19) with spicy salami, fennel seeds and drizzled with Sichuan chilli honey; and the Peperonata (S$18.50) with a medley of flavors from the roasted seasonal peppers, onions and spicy jalapeño and nutty pesto spread.
Desserts include their homemade Pecan Tart (S$13) that are freshly baked every morning and topped with whisky gelato and drizzles of caramel and bourbon sauce. Or go non-alcoholic with the Pistachio Gelato (S$7) made with chopped pistachios and sea salt.
As for drinks, their menu includes all kinds such as wines, bubblies, craft beers and sake blends.
Wild Child Pizzette
50 Circular Road
Open 12pm to 2:30pm for lunch; 5:30pm to 10:30pm for dinner from Monday to Saturday; closed Sundays
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