Aldo Zilli has made a name for himself with his central London restaurant Zilli Fish – he specialises in seafood cooking so who better than him to create a meat pizza. The pizza was supposed to serve 2, and whilst i’m sure it could to people with a lesser appetite than myself, I did not struggle in eating the whole thing.
Cooking a pizza at home is never a recipe for success – at best the results are passable. To get a great pizza you need a roaring hot pizza oven to cook the base quickly and crisply and melt the top without burning and unless you have one at home you tend to fall short at one or the other.
The instructions said “place on the top oven shelf for 16-18 minutes”, being cautious I set the timer for 14 minutes and it came out overdone – nice one Aldo. The pizza looked much like any other home baked pizza just more burnt, but it is the tasting that counts not appearance and wow; this pizza tasted every bit as good as it looked, which as I said is much like any other home baked pizza. The base was bland and cardboardy – to give it context in the world of oven pizza it was better than a Dr Oetker but not as good as a pizza express. The tomato sauce was more an element of wet than a distinct taste – but a necessary element at that. There were a couple of high points though – the mozzarella was very good; creamy, delicious and with more flavour than your average supermarket mozzarella ball. The meat was good too with a spicy kick, not the all too common chewy disc, but unless I was being really stupid there was only one kind on there despite the box saying “salciccia salami and n’duja sausage”. The trouble is there was not enough of the good toppings, just little islands of them floating about on an ocean of base leaving you feeling short changed.
My advice to Aldo – either improve your pizza base so it tastes ok on it’s own or double your toppings so we can ignore the base and enjoy meat and cheese!
Aldo Zilli Pizza Calabrese from Morrison’s M Kitchen – £4.40 serves 2 (unless you’re greedy)