During a stint of weather not feeling quite so summery a few weeks ago, I decided I wanted to make deep dish pizza. I haven’t made much pizza with so many calzones lately but I was feelin’ it.
1 ball pizza dough
¾ cup tomato sauce
thick cut bacon
1 Valida onion, chopped
1 red pepper, chopped
¼ cup pesto
2 cups shredded cheese
Cook bacon until crisp then chop. (Have you had thick cut bacon? It is like deli bacon and once you try it you won’t go back. Thanks for the intro Mrs. S!)
Saute onions and peppers until softened but still somewhat crisp
Spread pizza dough into round cake pan and spread pesto over it
layer onion & pepper mixture with cheese and then layer the bacon on top
add more cheese and cover with tomato sauce then sprinkle with oregano or basil if you like
bake at 400-degrees for 30-40 minutes
I liked this one as a slight deviation from the norm. Once I weaseled some feedback out of Mr. J I agreed with him that the onion and bacon can’t stay as crisp as when they top a pizza. True story. I still really liked it. The bacon was substantial and smokey. The peppers made it a touch sweeter and maintained their slight crunch instead of being too soggy.
We often get bacon on pizza because who doesn’t love bacon, and also because I can’t eat red meat so pork or chicken it is!
Once I thought of pizza and bacon I probably should have gone with a regular pizza on my stone. Maybe next time. I really want to do a bacon & egg pizza so that’ll have to be next. Check out some of these awesome looking ones, like this, or this, or this.
Flatbread Company at Sacco’s Bowl HavenBowling and beer. What a great combo? Flatbread Company
thought so for their newest location in Davis Square. This isn’t your average pizza and I was really impressed. Mr. J and I had a Sunday afternoon date and loved it! FYI, Sundays are QUITE busy. We reserved a lane and came back for our pizza before bowling time. We had been meaning to go for a while and our Groupon
was just the motivation we needed.
The bar area was huge and since a large group was about to move into the dining area so we chose to sit at the bar. The bartenders were friendly and attentive.
We chose ½ and ½ from the specials menu. One half alfredo, chicken, and broccoli, the other half butternut squash, apple, ricotta, and dried cranberries. Wow. Delicious. The crust was crispy and had great doughy bubbles.
The white side (contrary to the orange side) was definitely lacking in the chicken criteria. I loved the broccoli florets. The alfredo was creamy and the perfect amount.
The orange side was my favorite. I was oooing and awwing so much I couldn’t bite as quickly as I wanted to. The butternut squash was sweet and nutty. I’m not sure, but I believe Flatbread Company made the ricotta. It was amazing, homemade or not. Apple slices rounded it out but our pizza was missing the dried cranberries.
I’d definitely be back to Flatbread Company. These pizzas are delicious and worth it. I see a take-out flatbread in my future. I wish the server had mentioned that we’d pay a lot more to have half and half, but it was worth it.
On the way out of the bar we got a peek at the baked squash I had just enjoyed so much. Look how amazing they look!
Bowling was fun but it was highly disorganized. Everyone’s games end at the same minute AND you have to keep score yourself. If you’re anything like me and have spent more bowling time tying laces on your friends funny shoes than learning the rules, then you too don’t know how to keep score. We just played until we had our fill and left our shoes to be sprayed.
The atmosphere is part old-school bowling ally, part stylish organic pizza. This is a genuine good time.
Likes: the specials are amazing, quality ingredients, comfortable vibe
Dislikes: 1/2 and 1/2 pizza costs more, bowling was disorganized
I love pizza in all forms. You’d think my family had pizza night growing up. Since we didn’t, I seem to make it a lot or at least make calzones a lot. This pizza was a great fall flavor and was adapted to use ingredients on hand. Mr. J doesn’t eat mushrooms so I out they went and we had some red onion so in that went!
I’ve tried dough of all sorts. I still claim that fresh-refrigerated dough is best. The refrigerated dough in a can comes in third. Today, I gave Jiffy Mix a try which was a surprising 2nd choice. The dough instructed me to mix with water and then keep it at 85-degrees. I put it on the back burner where the oven vents. I found it extremely sticky and feared too much flour would make it wicked hard. Spray a piece of plastic wrap with non-stick spray to keep it where it belongs.
– pizza dough
– wheat germ for the bottom of the pizza so it doesn’t stick
– 2 links of sweet Italian sausage
– 1/2 red onion
– 1 small granny smith apple, sliced thin
– 1 cup of cheese (I used a mix of mozzarella and cheddar)
– 1 cup of beer (I used Blue Moon)
– About two tablespoons of coarse grain mustard
– About 1 tbs sour cream
Remove the casings on the sausage and brown it in a skillet. Add onion half way through Remove the sausage and onion and add the beer. Let it reduce by half and then add the mustard and black pepper. Let the sauce cool a bit and add the sour cream. Meanwhile by rolling out the pizza dough into some flour until it’s evenly thin. Sprinkle wheat germ onto the pan before spreading dough out. Top it with some sauce before topping with sausage, onion, apple and cheese. Drizzle with the beer/mustard sauce. Bake for about 15 minutes.