Easter has been and gone, the summer holidays seem a long way off and so far, this spring the weather has been far wetter than usual, so what better to cheer things up with a visit to Pizza Express to discover their new spring menu which includes some new additions and the return of some old favourites.
Starters
For starters there are two new additions to the dough balls range – (free on your first visit when you join the Pizza Express Club). I tried the dough balls al forno (£7.45) – as the name implies these are oven baked delights. They come as a trio with each one containing mozzarella, cheddar and gran milano cheese. I tend to like my cheese strong tasting and found these to be a little too mild for my liking. For those who do enjoy something more intense, the nduja dough balls (£7.45) might be ideal although the spicey Nduja seemed to contrast a bit too much with the three cheeses in the dough balls.
Pizzas
Sometimes you just want more of what you love – the new double American cheese pizza (£17.95) comes with tomato and lots of mozzarella topped with a healthy dose of pepperoni. A twist on the restaurant’s popular American pizza the double version came with more pepperoni than usual on a pizza that tasted very cheesy though some might find this rather little fatty. However, any cheese lover will be in their element here.
The smoky BBQ chicken pizza (£17.75) mixes the contrasting tastes of sweet, spices and the smoky taste of BBQ chicken resulting in a pizza that when it arrived on the table was a feast for the eyes ..as well as the stomach. A colourful addition to the menu with some old favourites added to the topping.
For vegetarians there is still on the menu the funghi di bosco (£16.45) – a tribute to the founder of Pizza Express, Peter Boizot, who liked mushroom pizza along with his love of Venice. The combination of chestnut mushrooms, tomato and garlic, mozzarella and rosemary finished with parsley and grand milano cheese might sound a bit of a mouthful (pardon the pun) though together the combination worked well together.
Returning for the spring is the new Romana vegan mezze (£16.45) – a burst of flavours waiting to be discovered on a pizza of silky chargrilled aubergine, tomato, mixed chillis, a smoky tomato harissa, garlic, chili rocket and a finishing touch of creamy houmous. Apparently the vegan and vegetarian dishes now account for more than 50% of Pizza Express’s menu.
Dessert
I tried the billionaire’s sundae for dessert (£7.95) – this hidden gem was good enough to visit the restaurant even without having one of their tempting pizzas. If you can spare 604 calories then the combination of salted caramel and vanilla ice cream, chocolate sauce, crushed Biscoff biscuit- all topped with whipped cream and a Lindor salted caramel truffle is a delight that, although might have you rushing to the gym, will satisfy anyone who has a sweet tooth.
For far fewer calories – the stem ginger cake (£6.95) has 266 calories which means that maybe that trip to the gym will not be needed after all.
For takeout there is the introduction of the large classic, a new dough innovation made with double the amount of dough as the brand’s classic base which has been designed for sharing, makes for an extra thick and large base.
Certain to put a spring in your step. Molte bene as they say in Italy.
