From chocolate to caviar, when it comes to pizza, we thought we’d seen (and tasted) it all. Until new Notting Hill resto Otto introduced us to the cornmeal crust.
Owners Rich Thomson and Tom Freeman discovered the pastry-like base, made from dried milled corn and organic wheat flour, in a Portland, Oregon, restaurant and were so impressed that they left their city jobs to open a similar spot in London. Their twelve-inch pies have crusts that are sturdy enough to hold more than a few measly slices of mozzarella.
Toppers include the usual four cheeses, as well as balsamic red onion and sweet corn (Freeman’s pick), pesto and ricotta (Thomson’s recommendation), and fennel sausage with green peppers. A spicy cashew cheese option ensures those on vegan diets won’t feel denied.
The simple space, with seating for 32, keeps the focus on the pizza — besides a few seasonal salads, there’s little else on the menu. But not to worry, tests (our own) have proven that the cornmeal crust is so filling you’ll be able to eat only half your usual amount. Another first.
Otto, 6 Chepstow Road, W2 5BH (020 7792 4088 or ottopizza.co.uk).
Photo: Courtesy of Otto