Adventures in Pizza Making
I decided a few months ago to give pizza my title of “favorite food”, especially since so much can be done with it to add in terms of using additional awesome foods as toppings. So essentially, one could take pizza and have a perfectly acceptable vehicle to pile on, let’s say, your top 5 favorite foods. “Well I love peanut butter, so that won’t work,” you might say. NOT SO FAST! Randy’s Wooster St. Pizza offers an amazing peanut-butter bacon white pie. See, anything is possible in the world of pizza!
Back at school in my senior year, I was lucky enough to have some friends who both had kitchen-equipped apartments and shared my love for pizza. Our minds dreamed up all kinds of amazing combos, some taken from our favorite restaurants, some very traditional, and some never-before-seen (by our eyes, anyway). If you can forgive another post of iPhone photos, I thought I’d share some of the awesome combos we created and sampled last year.
The eggbeaters worked well on this, and I think using salsa instead of marinara really kept the breakfast theme going since salsa and eggs are definitely a combo that isn’t unheard of!
Conventional – but delish!
This may be my favorite combo out of any in this post. The agave nectar was UNREAL on this pizza. And the brie made it.
Served side-by-side with some chicken enchiladas!
The recipe for the chocolate sauce used in the above pizza can be found here! I’ve made this a couple of times (for fondue too) and it’s an AMAZING healthy option for a dessert. You don’t even need to use the evaporated milk it calls for – I just used skim!
Definitely not your conventional burger pizza. Those are popping up all over the place lately, but I’ve never seen one made with bison before! Very worth the $8 for the pound of meat. It was amazing!
And of course you can see the Greek pizza that Jeff and I made in my previous post about Greek food.
What’s the weirdest pizza combo you’ve tried?