Recent social media posts
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! 🤌🇮🇹🍕🍷
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.
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.
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.
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!
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. 🤣
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.
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.
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.
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!🤣).
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.
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!
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!
Address
Rata Street, Waiheke Island
Auckland
1081
To reach your destination on Rata Street in Auckland, you have a couple of options for transportation:
**Public Transport:**
1. **Bus:** Check the local bus routes that service Rata Street. You can catch a bus from various points in the city center. Look for buses heading towards the nearby suburbs and get off at the closest stop to Rata Street.
2. **Train:** If you're near a train station, take a train to the nearest station that connects with bus services or is within walking distance to Rata Street.
Be sure to check the Auckland Transport website or app for real-time schedules and route planning.
**Driving/Parking:**
1. If you are driving, head towards Rata Street using your preferred navigation app for the best route based on current traffic conditions.
2. There should be street parking available along Rata Street and nearby areas, but be mindful of any parking restrictions or time limits.
3. Alternatively, look for nearby parking lots or garages if street parking is full.
Make sure to plan ahead and enjoy your visit!
Alerts
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What people say
Good Times Pizzeria on Rata Street is a culinary gem that continues to impress with its innovative and delicious offerings. One standout creation is the 'Feijoa Fantasy,' a delightful dessert pizza that showcases the unique flavor of feijoas. This imaginative dish features a base made from surplus hot cross buns dough, topped with velvety vanilla crème, fresh feijoas, mascarpone, candied ginger, and finished with a sprinkle of cinnamon streusel. It's a perfect example of how Good Times Pizzeria creatively utilizes ingredients while delivering an unforgettable taste experience.
The pizzeria also knows how to throw a great pizza night! Recently, they set a new record by serving up nine pizzas in one evening during an event dubbed 'Waiheke Front-Bums.' The atmosphere is always lively and fun, making it an ideal spot for gatherings with friends.
Another crowd favorite is the 'Pork 'n Pint' pizza, which combines caramelized onion, pork and fennel sausage, blue cheese, and is drizzled with Saucy Ted's Guinness Reduction Glaze. This savory delight has quickly become a staple on the menu due to its popularity among patrons.
With an accomplished pizzaiolo now part of the team, diners can expect expertly crafted pizzas that highlight both traditional techniques and creative flair. Good Times Pizzeria truly embodies the spirit of good food and good times in every bite!
