it’s carb on carb action at Domino’s

You know the saying.  Too much of a good thing…  Well, that’s the case with new BreadBowl Pasta from Domino’s Pizza.

Disclaimer:  I was formerly employed at the Company’s advertising agency, so had heard in advance about what sounded like only Michael Phelp’s nutritionist, after a night of partying with the gold medal inhaler himself, could dream up. 

I know, I know.  Your gasps at the prospect of such blatant excess are transmitting loud and clear through cyberspace.   But to tell you the truth, I was secretly curious to see how these pillowy bundles of depravity would be brought to market.   I mean, come on, let’s get real.  These folks do pizza, not health food.  Give ’em a break.  If you’re gonna go, go big, right?

The recently introduced American Legends pizzas also set expectations pretty high in my book for America’s Pizza Delivery Experts.  I am actually a big fan of the thin crust Pacific Veggie pie specifically, with its perfectly proportioned layers of sauce, roasted red peppers, spinach, onions, mushrooms, tomatoes and black olives with feta, mozzarella and provolone cheeses, all delicately piled onto a crispy crust. 

So Domino’s, I regret to type that your pasta is a big fat disappointment.  It’s just that I expected more —  rather, I expected better — from you.  I ordered up a Pasta Primavera in bread bowl and Italian Sausage Marinara sans bread bowl, to get a sense for two different sauces (the former is made with “creamy Alfredo” and the latter, a zesty red one; there’s also a third less appealing “three cheese” option) and both presentations offered. 

Domino’s BreadBowl is basically a medium hand-tossed pizza on steriods: shrunken and swollen.  For starters, you really have to like the dough to like the product since the ratio of pasta to bowl leans in favor of the bowl.  Way too much bowl, in fact, since the Italian Sausage Marinara I ordered forgot to fasten its seat belt and landed in a bread airbag somewhere on the way over.   The base of my BreadBowls were soaked with buttery oil, likely the same stuff that makes Cheesy Bread so tasty, as were the boxes that didn’t have the benefit of a wax paper grease mat.   More cheese and toppings were needed to balance the carbo load.   Because I’m such a big vegetable freak ever since returning from India, I should mention that if you plan to order online (which you should, since they’re offering a $1 off deal now for the launch), you aren’t permitted to add more than three cheese and/or toppings “to ensure proper baking.”  I’m not buying it. 

carbo load

UFO: Yes, believe your eyes. This unidentified fattening object actually isn't that alien. New Yorkers have been putting pasta on their pizza for years. No wonder they do it better.

The verdict?  It’s a good value, a lot of food that will most certainly not leave you hungry.  But they’re just too big and too bland.  It’s too bad. To be fair, this is not to say any of the other national pizza chains doing pasta – well, I guess that’s just Pizza Hut – are doing it any better.  In this war, everyone’s a loser.

Domino’s BreadBowl Pasta

Italian Sausage Marinara, Chicken Alfredo, Chicken Carbonara, Three Cheese Mac-N-Cheese, Pasta Primavera or Build Your Own available nationwide starting at $5.99 (or without the bowl, if they remember, starting at $4.99.)

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