A few weeks ago I was sat in the office on a Thursday morning, content in the thought that today signalled the weekly arrival of KERB to their spot at the base of the Gherkin. The week before that I had enjoyed a delicious burger from Mother Flipper and whilst gorging on my meat feast I was sat next to a gent who had opted for a pizza from the guys at Fundi Pizza. It looked really inviting with its super soft dough and slightly charred edges, a result of the wood fire oven, the weapon of choice for the guys at Fundi pizza.
Now I couldn’t get the thought of these pizzas out of my head for the entire week and by the time Thursday had arrived I was literally ravenous for pizza and nothing was going to stand in my way. The British weather tried its best at putting a stop to my plans by blessing the country with a sudden influx of horizontal snow and sub zero winds. This inception of this pizza feast had been a whole week before and it had slowly built into an obsession. Like Scott had the South Pole, I had KERB and I was determined to make it there, regardless of the feeling in my extremities. After successfully converting many of the office folk into full time KERB’ers instead of Tesco and Pret worshippers, this was going to be the greatest test of their loyalty to the cause. Sadly I must report that the conditions were just too much for the majority, but thankfully I had the backing of one. Dramatically we suited up to face the harsh winds whirling around Tower Hill and repeated the famous words of Lawrence Oates to our boss, “we’re just going outside, we may be some time.”
We eventually arrived at the Gherkin with the wind swirling around KERB site as strong as ever. Traders were having to anchor down their stalls to stop them from taking off across the courtyard. Much to our amazement though, everyone was soldiering on regardless, determined to deliver the finest street food to the city’s most hardcore KERB goers.
We were delighted to see the Fundi guys hard at work and quickly joined the queue, hoping that their wood fire oven was kicking out enough heat to warm us up whilst we waited. Calum and I both opted for the Spianata, a spicy Calabrian sausage pizza. As quick as a flash the dough was being prepared and covered in organic plum tomato sauce, mozzarella, fresh basil, extra virgin olive oil, Parmesan and the all important sausage!
Their system was quick and after no more than a couple of minutes, our pizzas were slid straight into the heart of the wood fire oven.
It came out piping hot, the dough bubbling and charred, the mozzarella now molten and the Calabrian sausage oozing it’s delicious spicy juices all over the base.
With a final sprinkling of Parmesan and a healthy dousing of chilli oil to help warm us through on our return from the winter winds, we bid farewell and good luck to the Fundi guys and made a hasty retreat back to the office!
Feeling super smug, we made it back to the office, pizzas aloft and wafting it under the noses of those who were too scared to join us. We cracked open a can of San Pellegrino and with a hearty “cheers” and a hefty swig we set about tackling our Spianatas!
After one bite we knew our efforts had not be in vain! The dough was incredibly soft and perfectly cooked, just as I had imagined when I had eyed them one week previously. The plum tomato sauce was a perfect base and not overused. I’m not a fan of extremely tomatoey pizzas, so this was a thumbs up. The two cheeses had melted together to give that stringy consistency that mozzarella produces but with an extra bit of strength added to it by the parmesan. The Calabrian sausage finished it all off perfectly, providing spice and a serious punch of flavour, entwined between hints of basil and chilli oil. It was no surprise that people were swooning at the sight and smell of it as they walked past, mouths agape, jealous of the satisfaction that was obviously plain to see from our expressions.
KERB often produces opportunities to sample food that is worthy of a small excursion from the office. However this trip required slightly more than the usual and it is testament to the quality and flavour of the pizzas that the guys at Fundi produce when I say, I would happily walk back through the snow and icy winds to pick up another one of these beauties!
Check out their Twitter feed and find out if they’re coming to a location near you soon, you will not regret it!
We The Food Snobs x