Final verdict
Crosta & Mollica pizzas may not have the signature, thick dough Domino’s and Pizza Hut are known for, but the sourdough bases are surprisingly filling. What’s more, they don’t leave you with that overly-full, stodgy feeling many takeaways are guilty of. Perhaps this is due to the fresh, wholesome ingredients and toppings or a mere placebo from the suave packaging, but the pizzas have my vote as a supermarket treat.
While I wouldn’t buy these pizzas every week, they’re very much on the radar for those nights when you don’t feel like cooking but are craving something something much more special than a lacklustre frozen pizza. And with so many options – 16 to be exact – there’s something for everyone to enjoy from the range.
My favourite is a popular choice too, according to Crosta & Mollica’s marketing director, Dean Lavender. He told Expres.co.uk: “My personal favourite is the Stromboli – it’s the best possible version of a pepperoni pizza you could imagine. And you can quote me on that.”
He continued: “At Crosta & Mollica we believe that nothing compares to the food that Italy offers up; the extraordinary dishes that have travelled down generations, out of towns and villages across Italy to dinner tables on every continent. When creating each of our products, we crisscross our way around Italy in search of authentic, artisanal and regional specialities that we can bring to UK households and beyond. We work with carefully selected local bakeries and artisan producers, using simple, high-quality ingredients to deliver the true taste of Italy.
“Our sourdough pizzas are a homage to different regions of Italy. Our Margherita will transport you to the heart of Naples whilst our Positano, topped with plump marinated King Prawns, will take you to the Tyrrhenian seaside. As with all Crosta & Mollica products, our pizzas are made in Italy by artisan bakers. The dough is proven slowly for 24 hours using a natural yeast ‘mother dough’ starter (‘Lievito Madre’ in Italian) to make it light and tasty before the bakers wood-fire every base at 400c on lava stone from Mount Etna. In the heat, the crusts rise, blister and char in authentic pizzeria fashion. Carefully sourced and selected toppings are then added by hand.”
If you can’t get your hands on a Crosta & Mollica pizza, you could try Nonna Malfi Pizza Margherita which is currently £2 at Waitrose, M&S’ Wood Fired Pizza with Italian Salami & Spicy Roquito Pepper which costs £6.25 from Ocado or Morrisons’ The Best Cajun Chicken & Sweet Red Peppers Pizza which costs £3.25.
