My third and fourth visits to Pizza Libretto proved to be a mixed bag, less satisfying than the first two trips. One pizza, the Pingue Prosciutto, was a complete waste. The tomato sauce was overwhelmed the rest of the pizza. The finely sliced ham could not be tasted due to the potent tomato taste. They could have served cured Iberian pork and nobody would have noticed; one might as well have ordered the Margherita pie. Chile oil or thicker slices of prosciutto would have enhanced this pizza.
The Sardines pizza boasts a variety of flavours. At times, it was somewhat salty, due to the olives and the cured fish, but mostly it was a delicious combination of textures and ingredients. Chile oil spiced everything up and gave the tomato sauce greater depth. The sardines were not too fishy and balanced the fresh herbs well. I would recommend this pizza highly yet my favourite Libretto remains the Duck Confit and Bosc Pear combination.