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MELT Pizza

Words & Photography by: Jaime Chong

The tagline for MELT Pizza, the newest addition to the busy and lively Prahran end of Chapel St, is “Fresh Take Old Classic” and indeed it is.

The food was great, with a focus on fresh local produce for the toppings and the pizza base recipe comes from the old mother country (ie: Italy, and Naples if you want to be more specific), which means that there is no oil or sugar in the dough. The pizza base is super thin, which means that when your pizza gets into the 400-degree oven, it’s out in 2 minutes! Pronto!

The other “fresh” take on the classic humble pizza is the concept here of being able to choose your own toppings to make your own pizza.  This is about the classics, so expect the favorites such as sausage, prosciutto, chicken, prawns and others for protein, and for vegies it’s the assortment of onion, capsicum, rocket, mushroom and much more. If you find that you’re a real classic kinda kid, then there’s a handful of the old favourites (such as Margherita) to choose to order.

We decided to give the classic “San Daniele Prosciutto” a try and we made our very own creation which was a paella pizza with chicken, prawn, capsicum, onion and green peas. Not only was our pizza delicious, it was healthy and you can taste the difference.

Feeling like I could indulge in some dessert, we had the gelato (supplied from 7 Apples in St Kilda). Flavors available for the night were cookies & cream and cappuccino. Both were lovely and a great way to end a great meal.

Disclaimer: Jaime Chong is a regular contributor to The Modern Connoisseur and dined as a guest of MELT Pizza. All opinions and views are true and honest to the contributor’s experience. 

Opening hours:
Mon:          5pm till late
Tue – Sun: 12pm til late

Food in pictures

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