Pick of the pizzas

"Would you like to come and eat pizzas in a Que Pasa and tell us what you think?" was essentially the invitation that arrived in my inbox. It was hard to resist.

So it was I found myself at Que Pasa in Staines, Middlesex, on a judging panel for a competition organised by the Marston's high street chain to find new pizza toppings for its summer menu.

In a variation on a Que Pasa scheme designed to come up with drinks for the cocktail list, entries from 14 of the 17 Que Pasas nationwide had been whittled down to a shortlist of eight pizzas. Their credentials were assessed on taste, presentation and costing.

The pizzas were to be presented by the chefs responsible before being umm-ed and ahh-ed over by the panel - myself, Que Pasa bartender trainer Grant Pickup, Que Pasa Maidenhead head chef Paula Dos Santos and Marston's marketing executive James Collingwood.

Let the tasting begin…

Fiesta Fiasco - Que Pasa Worthing: Chilli con carne, Mex mix cheese, oregano, jalepeños, peppers, corn

The plate arrived at our table adorned with a sparkler in the centre of the pizza. This visual flair was complemented by full-bodied spice that divided opinion on the panel. "Like a fire in my stomach," said James. It was also felt that the layering would take up excessive time in the kitchen. Score: 14/20​

Almarino - Que Pasa Chelmsford: Seafood mix, garlic, oregano, cheese

The chef had used a pre-prepared seafood mix that included calamari, shrimps and mussels. Unfortunately, cooking this again in a pizza oven resulted in a rubbery texture. "If you are doing seafood, do it fresh or not at all," said Paula, who developed a love of seafood in her native Portugal. Score: 9/20​

Fiorentina - Que Pasa Slough: Spinach, black olives, parmesan, mozzarella, with a fried egg in the centre

The egg was designed for dipping and we decided it was an innovative serve. The finely balanced flavours made this a veggie option that was not a compromise. One small gripe could have been avoided by using fresher olives and parmesan. Score: 16/20​

Sweet and Kickin' Chicken - Que Pasa Weymouth: Sweet Thai chilli chicken, sun-dried tomatoes, cheese

This easy-to-prepare pizza packed a powerful punch due to the sun-dried tomatoes. It was labelled by James as "a very male pizza, one to eat while you're watching the match". Tasty, but the tomatoes were a bit overpowering. Score: 12/20​

Pomodoro e Pasta - Que Pasa Cheltenham: Pesto, mozzarella, rocket, fresh tomatoes, pesto mayonnaise dip

This involved a two-stage cook: first pesto and mozzarella cooked on the base, then uncooked mozzarella, rocket and fresh tomatoes added before serving. A needlessly complicated pizza with appeal restricted to pesto lovers. Score: 10/20​

Flamenco - Que Pasa Banbury: Spinach, prosciutto, ham, cheese, fresh tomato

This pizza used good ingredients, though the fresh tomatoes were felt to be superfluous. This "posh meat feast", in James's words, was also a little greasy as a result of the chef pouring on olive oil after cooking. Score: 12/20​

Breakfast Pizza - Que Pasa Swansea: Beans, bacon, sausage, scrambled egg, mushrooms

This unorthodox pizza does exactly what it says on the tin. The panel felt that it would be a nightmare to prepare, as you have to cook all the ingredients beforehand. Score: 10/20​

Fajita Pizza - Que Pasa Taunton: Chicken breast, peppers, onions, fajita seasoning with sour cream, guacamole and salsa dips

The chef was proud that all these ingredients could already be found on Que Pasa's menu. Designed for sharing, it was a shame this pizza had lost a lot of impact due the fajita sauce soaking into the base. Score: 13/20​

The clear winner was the Fiorentina from Slough. Chef Lyes Mazri's pizza will be used on a menu introduced in June, and it will be marked as a competition-winner. The second and third-placed pizzas, from Que Pasa Worthing and Taunton, will be used as specials. And Que Pasa is welcome to invite me back to its next round of pizza judging, scheduled for around six months from now.