Pizza to go

Latest reports are Broome-ites are sneaking out in the dead of night and meeting someone on the side of the road for a not-so-guilty pleasure – great pizza!

Bite by delicious bite, word has got around about M&J’s Pizza Base, a mobile operation which started last year.

British ex-pats Mark Golding and John Harris are partners in the business, both with backgrounds in hospitality – John with 20 years experience as a chef in Britain and throughout Europe.

They saw an opening for authentic, wood-fired pizzas in Broome and have not looked back.

Parking their two custom-built ovens, each on the back of a ute, at the carpark in front of the Broome Senior High School on Frederick Street, has been the perfect spot to attract hungry customers.

Just over $20 will see you enjoying a huge 13-inches of luscious, juicy ingredients atop a rustic base, made with a “secret recipe”. Light and fluffy but just thick enough to sink your teeth into, the bases evoke comments such as “this is just like Italian pizza bread”. So it should, as John says the recipe was inspired by “revolutionary” Michelinstarred chef Jean-Christophe Novelli.

John conjured up the bases recipe in such a way that they freeze, allowing him to make and spin the bases the night before – and thaw them as they are topped before they are thrust into the fiery furnace.

“Everything else is prepared that day – we use locally sourced, fresh ingredients, and cut everything ourselves, there are no additives or preservatives added…and they’re not dripping with oil,” John says.

So wholesome and fresh is the result, that the only complaint the boys have collected was from one man who said the pizzas were “too healthy”.

But the writer, as she enjoyed a slice or two of the Louisiana Cajun Chicken pizza, certainly felt indulged. Juicy, big-bite-sized chicken thigh pieces, marinated for 24 hours in a special spice mix, with the tomato sauce and melted mozzarella are beautifully matched with sweet chunks of fresh tomato and roasted, almost caramelised red onion.

Mark’s favourite is the vegetarian – a classic pizza margherita with M&J’s special sauce, melted mozzarella, sliced plum tomatoes and fresh basil.

“I’m not a vegetarian but the vege John makes is outstanding,” he says.

But the chef said there was no choice for him – his pick was Sloppy Giuseppe’s – featuring ground Aussie beef, spiced as hot as you like it, cooked in M&J’s sauce and covered with mozzarella.

For those who can’t go past Hawaiian, there is a Honolulu Sunshine pizza, and the Meat Supreme is exactly what you’d expect – but better.

But everyone has their favourite things, and should you want to get creative and add olives, egg, sundried tomatoes, sweet corn, Thai chilli or spinach, you can.

As well as being at Frederick Street from 6pm most nights, John and Mark have recently taking to trading at the Broome Bowling Club of a Friday night – a treat for the bowlers and an easy access spot for people to come in and grab their pizza.

They are looking into an additional venue, perhaps in the Cable Beach area, and also offering delivery for a small $5 fee.