Monday, January 18, 2010

A new king is crowned

No, not the Reverend. But, rather, something altogether more important: PIZZA! Today's pizza for review is the Digiorno Crispy Flatbread Pizza, Pepperoni and Fire-Roasted Bell Peppers. So what's it taste like?

In a word: Yummy.

The crust: It has a toasty taste as a thin crust pizza should have, but also has an appropriate bready taste, like a freshly-baked loaf of bread. The pepperoni is plentiful and zesty. The cheese is rich and smooth and complements the zesty taste of the pepperoni quite well. The bell peppers added an interesting flavor of its own to the mix, and the sauce was appropriately tangy and well balanced with the taste of the crust and cheese.

The only real flaw of this pizza was that the sauce was a bit skimpy in places, a thin crust pizza cannot have much sauce on it or it becomes soupy, but the sauce was not evenly distributed and there were places where it tasted a bit cheesier-breadier than it should have (that is, it fell out of balance). Still, the cheese and crust were good enough that this was not obnoxious. Hopefully they will improve their quality control on how they spread their sauce in the future to spread it more evenly. But still, even with that flaw, this is the best frozen pizza I've ever eaten -- well, other than the Digiorno Rising Crust Pepperoni, which had similar traits. Digiorno's slogan is "It's not delivery, it's DiGiorno". In my opinion, this pizza goes way beyond any thin-crust pizza I've ever had delivered, which invariably ends up steamed and limp. Definitely two flippers up!

-- Badtux the Pizza Penguin


  1. Lush Rimbaud19/1/10 4:42 AM

    I agree, BT. This is my go-to frozen pizza when I start jonesing. I put a little shredded mozzarella on it (I love me some extra cheese), and away we go! A tad more sauce would make this an excellent pie.

  2. But do they make it in Herring flavour?

  3. I'm not a fan of fish on pizzas. A fishy taste simply doesn't merge well with the bready taste of crust, smooth taste of cheese, and tangy taste of sauce. Good chefs talk about making taste happen at all parts of your taste buds, but fishy just seems icky in this scenario. (And you're talking to someone who eats fish pretty much ever day, so it's not that I don't like fish!).


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