With their twin brick ovens (Toto and Pepino), E’ Ke Pizza, from the team behind Baraonda, has been open for a little over two years ago and popped onto my list from a list in Eater Atlanta of great pizzas in the city. We had actually stopped in there for carry out pasta some months back coming across the top end, thought about pizza today and knew we needed to return.

We stopped in on a late Saturday afternoon during football season and the crowd had not picked up, yet. It was quiet and that gave the server a chance to talk about the choices. My beloved asked some questions about the salad choices and chose one with roasted cauliflower, arugula, black olives, capers and Parmesan with a lemon oil dressing.

To say I’m not a fan of cauliflower would be a drastic understatement. You can keep your cauliflower pizza crust, your cauliflower rice, your cauliflower pretending to be anything else and your plain cauliflower. But this was surprisingly tasty. Whatever marinade the chef used worked, here.

I chose the Diavolo pizza, which was topped with Italian salami, ham, Italian sausage, bacon, and Calabrese peppers.

The pizza crust was thin and crispy and, in the journey home, my wife compared it favorably to her favorite in town, Varasano’s. Apparently, she isn’t alone in this opinion as the Washington Post said it was among the best Neapolitan in Georgia.

We’ll definitely be back, as they are convenient to 285, just ITP at the Paces Ferry exit.