I recently got invited out to try a newly opened artisan pizza restaurant located in Canning Town (E16), called Zzetta with their tagline “soul fired pizza” proudly stated outside.
The venue has a very simplistic feel and the decor is clearly inspired by Rathbone Market with quotes hanging from the ceiling. Even the tables are designed with actual crates in mind and you can tell as soon as you walk in and see them.
So this pizza was very good, from the texture and taste of the dough to the toppings on the pizza. It wasn’t overly chewy and the pepperoni wasn’t in any way oily. My only negative criticism with this pizza was the necessity of having grilled aubergine on it. Now, I’m all for aubergine on pizzas and I think it’s great (I’ve converted several people to having this as a topping on a pizza and they haven’t looked back since!), but having it on a pizza with something as flavourful as pepperoni just makes it’s kinda redundant – the texture is still there of course, but the flavour isn’t as noticeable and fades away because of the meat.
In my opinion, I’d keep both ingredients on separate pizzas and just have a pepperoni option and then an aubergine option to choose from. It might just be me of course, but both myself and my partner agreed on this.