Rocc Up Pizza is a one-man pizzeria from Glasgow-born, ex-Coriole chef Jamie Bennie. It opens just three nights a week with an electric Gozney pizza oven that runs on elements for efficient and consistent cooking.

Using the knowledge and techniques from his fine-dining days, Bennie focuses on toppings that go on after the pizza emerges from the oven. For example, instead of a traditional Hawaiian pizza, he’ll pull a pizza from the oven and top it with a fresh pineapple salsa; a mushroom pizza with a house-made “mushroom crisp”; and a pork and fennel sausage pizza with hot honey, cheese and chives.

Rock up on a weekend and enjoy a slice on a milk crate out the front, or take home a full 18-inch pie.