We'd add
Our runner-upConnie’s
The house pie, with egg, spinach cream, pepper cream and Grana Padano. The second, to share.
← Back to browse
AI-made picture of the dish, not a house photo
Go here for
Our dish — the plate we'd order here firstTomato Pie (Margherita)
- TechniqueFerment
The tomato pie, a margherita of tomato, aged mozzarella, basil and Grana Padano, on dough fermented up to two days. First for the table.
Also on our table
- Fiocco di neve, the cream-filled bun
Connie's Pizza
Pizza · crispy · Peckham
133 Station Passage, London SE15 2JR
Andrea Asciuti, founder of 081 Pizzeria, named this Peckham pizzeria by Queen's Road station for Connie, Andrea's wife. The dough takes its time before a very hot oven.
The proof, in the house's own words
Why the tomato pie
A tomato pie, a New York-style margherita, on dough fermented 36 to 48 hours and baked at 370°C by a Naples-born pizzaiolo.
Been here?
Eaten at Connie's Pizza? Tell us how the room felt and which plate you'd go back for. A photo, if you took one, goes up under your name.
Add plate photosOpen →
Pictures of the Tomato Pie (Margherita) or anything else from Connie's Pizza help the next person order. Tag each one with its dish and it carries your name.