From The Pan Into The Fire

This pizza makes for a wholesome meal as you have protein, veg, carbs and calcium all in one. The tomato-based pizza is topped with parma ham, tomato, rocket salad and creamy burrata. The thin pizza had a crispy and chewy crust, and the medley of flavours were light, fresh, bright and absolutely delicious.

The 9" focaccina is a cross between focaccia and pizza. Topped with fresh tomatoes, mozzerella di bufala, basil leaves and extra virgin olive oil, the San Marzano Tomatoes was a burst of fresh flavours. The dough of the focaccia was light and airy yet held a firm and crispy texture like pizza.

Pittarino serves Neapolitan style pizza with a selection that has a touch of Japanese flavours. The Teriyaki Chicken & Scallion Pizza ($17.90) is a thin crust pizza and is topped with teriyaki chicken, sping onion, mozzarella, seaweed and a runny egg in the center before drizzled with mayo. It was baked with a nice char and it was airy and slightly chewier.

I like that the pizza was thin crusted and each slice was slathered with tomato sauce and filled with generous amount of cheese and butter garlic prawns.

Saw many good reviews on this and it definitely lived up to my expectations. The pizza had a thin and flaky pastry crust; and the ingredients were an interesting combination that overall felt very light in terms of flavour.

From the same folks that bring you Baker & Cook, Plank serves up artisanal pizzas with their own unique creations. A rustic look and feel, the thin and soft pizzas were full of flavours and the crust was nicely charred and crispy - and the caramelised garlic was interesting. Personally just go plain as the pizza dough and tomato sauce was good enough as it is. 🍕

Presenting to you "Uniquely Singaporean" is a locally-inspired dish that recreates a familiar flavour - Nasi Lemak. The crispiness and thickness of the flatbread was just right; but overall it was lacking the lemak-ness. It could have been more hiam, more fragrant, and more sambal.

This Singa-version resembled a laksa dish down to the tiny details like fried beancurd (tau pok) and quail eggs. Its level of authenticity were the familiar flavours that came through with every bite - rich, creamy and mildly spicy. It felt like I was eating laksa but in a dough form, and I love that it was a thin pizza with crunchy outer edges. 😍

The selection of pizzas were varied and we decided to go for a Japanese-style version. The pizza was filled with teriyaki chicken cubes, onion and green chilli, and topped with mozzarella and bonito flakes. A fiery heat hit my mouth every few bites from the green chilli and it was flavourful from the Japanese mayo and teriyaki glaze sauce.