Move over EVOO (extra virgin olive oil), now, pizzas can be extra virgin, too! Tucked in the relatively quieter area of Asia Square in the Central Business District area (CBD), is a hip pizza joint named Extra Virgin Pizza.Owned by the guys who are also the proprietor of Loof, The White Rabbit and Overeasy, Extra Virgin Pizza promises pizzas that are made from premium grade ingredients such as Italian double-zero flour, California organic Saporito tomatoes, and imported cheeses.There are 10 artisanal pizzas available in the menu, some sides, desserts, wines and beers! For starters, we had the Prosciutto & Melone. I loved that the cantaloupes were very sweet – it went well with the saltiness of the prosciutto which is basically the traditional ham from the northern Italian Regions.For the Pizzas, we had the Meatball (on top) and the Spotted Pig. The Meatball pizza has got to be the superior one between the two, the meatballs were made with veal and ricotta. The Spotted Pig had pepperoni, pork sausage and bacon smoked with applewood.