In the universe of bizarre, unnecessary creations, durian pizza ranks pretty high on our list. This unholy matrimony isn’t exactly new — Pizza Hut Malaysia introduced it last year, while in Singapore, chains like Pezzo had similar offerings. And now, for the first time ever, it's Pizza Hut Singapore's turn to serve the limited-edition Cheesy 7 Durian Pizza. This is to celebrate the 10th “Cheesiversary” of its (non-durian) Cheesy 7 Pizza, made from seven different types of cheeses.

The loaded creation is smothered in provolone, mozzarella, gouda, cheddar, monterey jack, romano, parmesan and cream cheese. Each slice is dolloped with a slightly charred mound of durian pulp shaped to look like a meatball or pineapple. The durian aroma isn’t apparent when we first opened the box — only when we poked our face near a slice. When asked about the type of durian used, Pizza Hut’s PR rep tells us that there is “no specific variety” and that Pizza Hut “uses durians available in the market”. The regular non-durian Cheesy 7 pie starts at $25.90 for nine inches.

Honestly, we were pretty hesitant to try this, and could you blame us? We were expecting an epic cheese pull with the seven cheeses on this baby, but our slice quickly broke apart. Probably because we got ours delivered, so it wasn’t at optimal cheese-pulling temperature by the time it reached us. Still, we quite liked the tasty, salty flavours the multiple cheeses offer. As for those pongy dollops? They don’t have the usual pungency of durian and are instead on the sweeter side — almost akin to sweet, fruity cream cheese, with a hint of smokiness from the char. The creaminess of the fruit and gooey cheeses kinda blended well together and was aptly contrasted by the thick, crispy crust.

Surprisingly quite nice, perhaps because the king of fruit used here is on the milder, sweeter side and melded agreeably with the cheeses and crust. Even our parents enjoyed it.

Pizza Hut’s Cheesy 7 Durian pizza is available till 27 Oct for dine-in or delivery here: pizzahut.com.sg.

Photos: Merrilyn Teng