I try a CROSTA MOLLICA Roman Collection Pizza HOLY MOLY!

How's everyone doing out there? I hope you're all absolutely spot on. Now I've been shopping to Tesco. Come and have a look what I got. I thought I'd push the boat out with this one. I've tripped myself. I've got, um, it's not new. It's been out a while. However, I've never seen it and I've never had it. So it's new for me. It might be new to you. I don't know. Let me know in the comments if you've had this pizza before. So it's, um, it's, yeah, these pizzas are really good. I'll just say that straight away. I've reviewed a couple, I think on the channel. Uh, I got it in Tesco. I'll tell you the price in a minute. It's a Crosta Molica. Now I have wrote, I have translated a few words on here to make it easy. Crosta is crumb. Molica is sorry. Crosta is crust. Molica is crumb. Um, it's a Roman collection. It's got spicy sausage on it. It's got, um, seasoned red tomato and onion. Thin base, finest ingredients. It says on the top, I missed that bit. We'll get to the box in a minute. So the price now it's not cheap. Now I've got it in Tesco, like I said, and it was, um, eight pounds and 50 pence. However, if you've got a Tesco club card, it's seven pounds. So that's not as bad as it, when you think about how much pizzas cost from i.e. Domino's, you're looking at nearly 20 quid a pizza. Unbelievable, Jeff. Anyway, let's have a look at the box. I will say one thing. The box is very, very colorful, isn't it? Yeah. Yeah. Very, very posh and colorful. Let's go around the back. Oh, we've got some spiel up. Plenty of spiel there. Um, thin base pizza with tomato sauce, mozzarella cheese, cooked sausage and red onion. What? It tells you on the back. You don't have to. I didn't have to translate it, did I? So it's got non-pert tutti on there. That means not for everyone. I translated that as well. More spiel. If you want to have a read of it, pause it and read it. Now there's the ingredients. We've got an allergen of wheat and milk in there. Allergy advice for allergens including cereals containing gluten. See ingredients in bold, may contain soya and mustard seed. More nutrition there. If you want to have a look at that and study it, by all means, go ahead. You can join the club if you wish. Made in Italy. It's got certified B Corporation and I looked that up and it basically means that the company has high standards, social and environmental performance. 491 grams and you can pair it with a, you know, your glass of wine if you want to. You know, you can have a take away if you're that way inclined. Used by, it says at the top there, used by 11th of August. Yeah, so it's fresh, it's not frozen. It's got one serving is half a pizza. Pack contains two servings. Right, let's get this open and see what we have got. Right, how do we get into it? Let's have a look here. Must have a seal peel test. My finger, that was pretty easy. Yeah, that's what you get. I'll get this, I'll get this off so you don't cook it with this on, of course. The plastic, it's just a wrapper. I'll take that off. Red onion, mozzarella, spicy sausage. So you get a cardboard, don't put that in the oven neither. There's a cardboard sort of sheet under there. Take that off. It does help when you put it in the oven though. You could easily forget to take that off. Yeah, there's the toppings, lots of red onion on there, isn't there? There's your sort of spicy sausage. Now, a few videos back, I said in a video, and I have said this before about spicy sausage or sausage or pork on a pizza. I think I was a bit misunderstood. Nevermind. I get misunderstood a lot. I didn't particularly like that sausage, that pork on that pizza. Let's see what this pork on this pizza is like. I've got the oven pre-heating. Let's get it in. So first observation, it could do with a bit more cheese. I'll be honest, a bit more cheese. They always lack cheese, don't they, pizzas? So it's going in 190 degrees. I'll take that cardboard off. Famous last words. It won't come off. It won't come off. It won't slide off. It's coming. It's giving me a bit of stiff resistance, that cardboard. I thought it would just slide off. Right, I'll have to put another minute on now. So it's going in 190 for 10 minutes, and we'll see what it's like. It's got rosemary on it as well. I did see some green herbs on it. I'll read you this. I was just going through it. It says inspired by the picturesque city of Bolzano. Now, I've never been there. Known as the gateway to the Dolomites. My mum and dad have done plenty of climbing in the Dolomites. I've never been. Our pizza, of the same name, draws on the hearty bold flavours of traditional Alpine cooking. Featuring rich salsica, is it? If the pronunciation is wrong, I'm very sorry. Sausage, sweet, savoury balsamic red onions, and fragrant rosemary. Fragrant rosemary. Now, I can smell the balsamic while it's cooking in the oven. It does smell nice. I do like balsamic vinegar. This is a celebration of the region's cooler climate, and a word I can't say. I'll try it, and you can have a laugh. Spirito di montagna. It's done. I'll bring you down, and we'll have a look at it. See what you think. Yeah, that sausage meat's supposed to be that colour. I was having a look on here, and it's very pink there, look, after it's been cooked. So, yeah. Smelling good. Right, I'm going to cut it. I'm going to cut it into four bits. I'll tell you now why. So, I'm home alone at the moment, and I'm expecting my wife and my two children to come through the door at any moment. So, I'm going to cut it into four bits, and I think we're all going to try it. However, I'll be the only one trying it on camera. I'll try and cut it the best I can into four bits. Let's have a look. I think that might be the best I'm going to get it. Well, I've done it now anyway. So, yeah, they've got some rosemary on there. Quite sporadic with the old rosemary, I've noticed. Yeah, maybe it needs a bit more cheese. It always needs more cheese. It's smelling good. So, let's see. Yeah, the bottom's done. Now, it doesn't go on a pizza tray. It just goes on the actual tray of the oven. So, that's nice and not crisp. Well, not crisp, but it's not soft. We haven't got a soggy bottom, and it does stand square and erect to the front. Right, let's try it. You won't believe how long it took me to try and get that box to stand there like that. Anyway, it's there. It's just in shot. So, it's not in shot. So, it's smelling quite sweet, I'll be honest. I can smell the balsamic vinegar coming off the onions. Like I said, it needs a bit more cheese for me. I can see the bits of rosemary on there. I have cut my bit in again, just so I can sort of eat it. So, I'll get that bit on there because it seems to have a bit of everything on it, saying that a bit of onion has fallen off. And I did spread the toppings around as well beforehand. So, let's see what this is like. Oh, the sourdough base is lovely. I've got a nice crisp crunch on the bottom there, and I don't know if you could hear it coming through the microphone. It does pick a lot up the microphone. It is, that onion is, that balsamic onion is quite sweet. Let's see about this sausage. Let's just try a bit of this sausage first without on the pizza. Mmm, it's salty. It's lovely. It is, it's not dried out neither. I did it at 190 as per instruction for 10 minutes. I'm going in again. Mmm, it is lovely. When I said it hasn't dried out, that bit there has dried out a little bit. That tomato sauce could do with a little bit more tomato sauce on there. You can also, if you wanted to, you could get some sort of dips for your crusts. I'm going to try these crusts because I've been told they're really tasty. So, I'm going to finish this bit off. It's salty. It's sweet. Yeah, more cheese required. I'm picking that rosemary up as well. That was lovely. A lovely little taste of herbs. I've not had rosemary in ages. Doesn't rosemary go with lamb? Mmm, there it is. There, look. That is lovely. It is lovely. Roman, Roman, Roman, basically Roman devotes appreciation. The thin, crisp style of this signature base. It is crisp. Ours is slow proved and kissed with fire. Getting burnt here. Kissed with fire for a distinct leopard spotted sourdough. Word I can't say. There's the spotty on the bottom, look. Spotty bottom. No one wants spotty bottom, do they? Spotty bottom. Anyway, I like it. It's nice. It's tasty. It needs more cheese and yeah, it's not dry but more tomato sauce on the base would be nice. Please let me know what you think in the comments. I'd be very interested to find out. I'll have to get myself to, I'll have to do a Domino's. I've only ever had one Domino's pizza in my life and that was back in probably 2000 and I thought it was a long time ago. I wasn't, I was living in Newark-on-Trent at the time and I got it from Domino's in, was it Lincoln or Newark-on-Trent? It might have been, I might have been in the car park at Domino's at Newark-on-Trent. Please let me know if you're from Newark. It's still there. I might be wrong. I just remember eating it in the car park and I wasn't impressed. I paid a fortune for it and I wasn't impressed. I've never had one since. It must have been around about 2010, 2009. I'll have to do one. Anyway, this is, I'm going to give this, I'm going to give this a 9 out of 10, 9 out of 10. And if you've got any recommendations, please, you know, let me know. You know, I'm on Facebook and Instagram, Bold Foodie Guy and you can also post on my community page of my profile on YouTube if you want to. Right, I'm going. I've got four more bits there. I'm going to pop them in the oven now because they should be coming through the door any minute. We'll see what they think. So take care, all the best and I'll get back to you on the next one.