Pizza al Taglio (Thick Crust Pizza)

Folks, it’s time for some real talk.

About Pizza.

Pizza is a beloved food in America, and each region of this country has their own take on it. In Chicago, deep dish is King. With its tall walls of crust and a sauce-first architecture, one might argue that it is more of a pizza casserole (though I wouldn’t say that in Chicago 😳). In New York (and New Jersey, if we’re being honest) it’s more of a thin triangle of sauce and cheese (maybe a topping or eight) that can be easily folded and eaten on the go, like a pepperoni taco (don’t repeat that on Mulberry Street NYC 🥺). And Detroiters prefer a thick crust pan pizza that’s all flipped around, with the sauce on top. No matter where you come from in America, you think your pizza is the best. Well, you’re wrong.

Being married to The Boy means eating a lot of pizza. For any newbies here, The Boy is an Italian-American, born on Staten Island, raised in New Jersey. His first teething ring was a stale slice of cheese pizza. Learning to make my own pizza was as much an economic decision as a culinary choice. For my Pizza al Taglio (literally translated to “pizza slice”), I take the best of thick, cheesy Sicilian pizza, merge it, just a bit, with Detroit Pizza, and serve it Roman-style on a slice of focaccia-like crust. This pizza is King in my house. Ask The Boy. (Read more…)

Copycat Pepperidge Farms “Croissant” Pizza

Pizza.  A word that makes The Boy’s heart sing 🎶 .  Croissant Pizza.  Not exactly what he was thinking of.  But I have very different pizza dreams.  In the 90’s Pepperidge Farms revolutionized the Pizza Game (in my mind) when they introduced their line of Croissant Pizzas.  Flaky croissant dough, with a slightly sweet, tangy sauce, delicious toppings, MICROWAVED in minutes (this was Jetsons-level science here) in its patented micro-sleeve (woooo… more science!)!  I mean… LOOK AT IT 👀 Wow.

Alas, one day (POOF) they disappeared from freezer shelves.  There was no internet to speak of, so no way to find out why, and no eBay to use to track down that last box of perfection  😢

Well after years of lamenting the loss of this culinary wonder, and without the benefit of a time machine (as a child I was sure I’d have one by now) I decided I HAD to recreate it as best as I could.   I went with really traditional toppings, like you’d find on a 90’s frozen pizza, but hey, classics are classics for a reason!  But you can really do whatever you want! Have fun, try different sauces, different toppings, whatever you want! I mean, how good does salsa as a sauce, spicy ground beef, jalapeños, and monterey  jack cheese sound?!  With a little imagination, you too can have delicious Pepperidge Farms “Croissant” Pizza – without a time machine. Where science fails, we succeed! (Read more…)

 

Hawaiian Pizza

hawaiian pizza 2

I’ve entered the controversy of whether pineapple and ham belong on a pizza and come down firmly on the right side of the argument.  Hawaiian Pizza is a legitimate pizza!  If The Pioneer Woman can make dessert pizza (which sounds amazing, by the way) and get away with it, then we can make a pineapple and ham pizza with all the confidence in the world! (Read more…)