Pizza crisps usually fail. The gap between actual pizza experience and crisp interpretation is too wide. You’re promised pizza and delivered vague tomato-cheese disappointment.
Co-op’s Margherita version is smarter than most attempts.
By specifying margherita, they’ve simplified the brief. No pepperoni complexity. No multiple topping chaos. Just tomato, mozzarella, basil. The holy trinity of pizza, translated to seasoning.
The tomato is bright and present. The cheese provides creamy depth. There’s something herbal, basil or oregano, adding the aromatic element that pizza requires. It’s not pizza. Nothing crisp-shaped will ever be pizza. But it’s a more convincing pizza impression than competitors manage.
The format question
Should pizza be a crisp flavour at all? Arguments exist both ways. The experience is so specific, so tied to hot melted cheese and blistered dough, that translation seems doomed.
Co-op makes a credible case for the defence. These work better than they should.
