I’m quite certain this was the strangest “pizza” I’ve ever eaten, but it was some damn fine comfort food (i.e., lots 'o carbs; really bad for you): baked potato pizza. Think potato skins but on a pizza crust. I know it sounds weird, but it was really good:
Bacon and chives over
Cheddar cheese over
Garlic mashed potatoes on a
thick Pizza crust
Topped with sour cream. They called it the “I-Da-Ho” :rolleyes: and if they hadn’t been so stingy with the bacon, I would have said it was the best non-traditional pizza I’d ever eaten.
Probably too simple for this thread, but I like a good ground beef/hamburger topped pizza. The key to it is using UNSEASONED ground beef, which for some reason no stores seem to be able to figure out. What they put on a pizza when you ask for hamburger as a topping is something virtually indistinguishable from what they give you if you ask for sausage as a topping despite having the two listed as seperate toppings on the menu. Nope, that’s not even close to the same thing as what I want, so when I’m in the mood for that I have to have homemade.
The rest of the pizza is just a traditional crust, sauce, mozzarella deal, nothing fancy, but quite tasty. Sometimes I have pepperoni on it too, along with the beef.
This was an excellent idea. I think I’m going to try removing the onions next time I make it. There just seems to be too much going on at once in the sauce.
It just so happens that monday is pork chop day and we’ll have a whole bunch of sawmill gravy leftover, and we also sell fried green tomatoes. I think I’m gonna throw some bacon on top, too. Expect a report back on monday if this tastes any good.
I am so glad to find someone else who likes that combination! Another favorite I can only get at one place here. Spinach, feta, and garlic cloves on smokin’ joes crust (which is covered with garlic and herbs). If I’m making it at home I’ll add sundried tomatoes.
I substituted the bacon for ham fried in a skillet with a little bacon grease. Yum.
I thought it was great, everyone else in the kitchen thought it was great, especially the black guys who grew up eating real southern food like I did. Flavor-wise and ingredient costs considered, this might make it on the menu. I just have to find some way to make it more attractive. Everyone thought it looked gross, though.
I made a breakfast calzone that might appear on the brunch menu. Scrambled eggs, pan-fried ham, and bacon with mozarella and cheddar cheese, served with syrup. The only problem is that it requires the scrambled eggs, and the less moving between stations the better.
A promising looking dessert pizza is marscapone, candied pecans, and strawberries, drizzled with chocolate and sprinkled with powdered sugar. It’s gorgeous and tastes like an eclair.
They’re horribly stingy with their barbecue sauce. I adore Papa John’s BBQ chicken pizza, but whenever I try to ask for extra sauce on the order, I swear I end up with LESS sauce than if I’d left the order alone. And that sauce is so divinely addictive. I think it’s just KC Masterpiece or something close to it, but it’s hard to say for sure.
CiCi’s Pizza, which only just moved into Phoenix, has fun with various pizzas too. They’ve got the standards, but also taco pizza and buffalo pizza, which I don’t think has chicken on it but uses buffalo sauce instead of tomato. They also offer a few white pizzas like alfredo and spinach, which is really very good.
Actually, there is a pizza place I frequent that has a pizza with hot dogs and banana peppers. It’s actually pretty good. They also have a garlic and tomato pizza, drizzled with olive oil. No sauce on that one, but it is heavenly.
Wow! I can’t get over how many people have love for Gorgonzola and pear. Once I discovered this a couple of years ago, I’ve yet to find anything that even comes close to as delicious as it is. Yum. The only thing I’d add to what’s already been said about it is to use caramelized onions and walnuts too. Yum yum.
Oh, and I’d love to try a fried green tomato pizza. I can’t cook, but perhaps I can suggest this idea to someone who does…
Chicken Tandoori Pizza from Boston Pizza is one of my favourites.
They use a light chutney sauce, add flavorful tandoori chicken, just s bit of mozzarella, and it is drizzled with tangy yoghurt and sprinkled with cilantro. There might be some onions, which is fine, but if so, they are sutle. There might be some red peppers, but I am not sure.
I eat it everytime I order a pizza from them. Yum yum.
The peanut sauce was a little crappy. I’ve never made a peanut sauce before and didn’t expect how easily it would pick up and be drowned out by other flavors. I ran out of peanut butter and so had to just try to salvage it into something usable. All in all, I wasn’t a fan. I thought the peanut butter made it too dry and distracted from the rest of the ingredients. If I can think up a different sauce to put on it, I will, but so far no way Jose.
Next up will be some style of Greek pizza with spinach and feta. Suggestions for sauces/cheeses?
Maybe a light vinaigrette for the sauce, with plenty of garlic? Mozzarella would work just fine as cheese, but maybe drizzle on some tzaziki sauce too?
A place near me does a pizza “a la cocca” with garlic, parsley, fontina cheese and a fried egg in the middle. I get it with the optional prosciutto, another great and underused topping.
