Sometimes grabbing a slice is out of the question. Which brings me to today's topic: the weeklong Atkins-friendly debacle commonly referred to as Passover. What's a pizza-lover to do?
'pizza+but+not+pizza' on Serious Eats
In all our testing, we haven't been able to muster much more enthusiasm than the occasional, "Well, it's not bad for Pizza Hut," which is just our polite way of saying "It is, after all, pizza, and therefore it does not enrage me." But although chain pizza is a market in which past performance is very indicative of future results, we're not going to stop trying until Pizza Hut does, and one stone we've yet to turn is the almost parodically named P'Zone.
Slice contributor Andrew Janjigian sent this impressive meta-pizza post over yesterday! I see the pizza hummus as the real inspiration for this piece. It's unclear what the crust is from the post, but my money is on flour tortilla. So many layers of salty, crunchy, pizza snackdom... and a pizza combos crust?! Brilliant.
"There was a cake when I got back to the office. But it was even better than a cake because it was a TRICK CAKE with PIZZA inside...." —Amit "Superamit" Gupta, on Instagram
They sort of fall in the pizza-but-not-pizza category. Calzones: Do you like them? Or would you just rather have pizza? »
Monkey bread. Because kids go ape over it. You know what else they go ape for? Pizza. Let them help you make pizza monkey bread and they'll go positively King Kong in the kitchen. Making this stuff is way easier than making pizza, too, since you don't have to worry about stretching the dough or precise cook times. All you'll need are these recipes for dough and pizza sauce as well as and some Parmesan, mozzarella, and fresh basil.
Reaching in to the Slice mailbag, we've got ... I found an interesting pizza-themed snack at a Korean grocery store called Kukje Market here in Daly City, California. I was strolling down the snack aisle, past seaweed snacks, Korean Cheetos, and chili-dusted popcorn, when the orange bag of Shany Mini-Baguette: Pizza Flavor caught my eye.It's not particularly pizza-flavored; in fact my wife described it as a "sweet cookie with a garlic aftertaste (turns out sugar is the second ingredient after flour, and "pizza seasoning" doesn't turn up until the eighth ingredient. I've seen some of your Asian pizza coverage, so...
New York Pizza–Flavored Pirate's Booty is the standard puffed rice and corn snack, dusted with a mix of tomato powder, assorted dehydrated cheeses, and typical pizza spices. These curlicues look a bit like Cheetos but end up tasting like a sour tomato, with a hint of oregano-pizza-sauce flavor that doesn't last nearly as long as the textural journey of the puff. What starts out with a light crunch ends as a thin paste mortaring your molars, and while this may work with the original flavor, we had trouble eating these.
[Photograph: Adam Kuban] What is a pizza puff? No, seriously. That's not a rhetorical question. I'm asking you, Chicagoans. OK. Actually, from what I've read and seen firsthand after a visit to a very well-stocked supermarket frozen pizza aisle, it's simply pizzaesque ingredients with a flour tortilla folded around them in an almost envelope-like manner. From everything I've googled on them, I know they're a Chicago thing. So, more specifically, how is a true pizza puff prepared? And what is its natural habitat?...
Crave City serves an Egyptian pizza is known in Egypt as feteer. A thin dough is wrapped around peppers, black olives, tomatoes, mushrooms, mozzarella cheese and a choice of meat. I went with the ground beef on the recommendation of the guy behind the counter, but you can get a variety of things in there, from sausage to corned beef or pastrami to—wait for it—hot dog. It looks like a giant meat pie, about an inch-and-a-half thick and ten inches across at the widest point.
In theory, we love bagel bites. They're so cute! They're like tiny pizzas! You can eat them anytime! But in reality, mini pizza bagels have flaws. Can we find a bagel bite to love? We tried three different brands to find out.
The image on this Pizza-Flavored Pringles can cracks me up. See these chips? Scooped up straight from a pizza! Using a spatula!
[Photographs: Robyn Lee] I have a bad habit of not reading labels carefully enough. The word "Munchees" on this box called out my name so loudly I missed the small(er) print: these suckers are filled with classic Italian flavors and soy cheese....
Wow. The Foodbuzz Project Food Blog Pizza Challenge has really prompted a lot of creative reworkings of the pizza genre. Here's The Decorated Cookie's pizza pops. They're made with refrigerated pizza crust, but I wonder if you couldn't use your own favorite dough recipe to make these. Simply roll out dough flat and then use a 2 1/2-inch round cookie cutter and some lollipop sticks to create the basic pop. Top it with whatever you want — as long as it won't slide off easily.
Salty Seattle blogger Linda Miller Nicholson created these pizza flowers as part of the Foodbuzz Project Food Blog Challenge. The assignment was to remix a pizza recipe. The fiori di pizza consist of a tuile crust, a tomato gossamer, and reverse-spherified buffalo mozzarella bulbs.
[Photographs: Adam Kuban] Stick the word pizza on your snack-food item, and Slice is sure to buy it. The latest pizza-but-not-pizza thing I saw at the supermarket was Doritos Collisions Pizza Cravers/Ranch flavor. The Collisions line features two flavors in one bag. The four combinations are Hot Wings/Blue Cheese, Zesty Taco/Chipotle Ranch, Habañero/Guacamole, and Cheesy Enchilada/Sour Cream....
SE'r MissBrownEyes emails with a link to a novel way of making "pizza." These pizza rolls from the blog For the Love of Food are basically a pizza roulade you can make with your favorite dough recipe.
[Photograph: Seltzerboy] Long, long, longtime Slice'rs will remember Seltzerboy from the early days of this site. He was one of our founding editors and someone I learned a great deal about NYC pizza from. Anyway, he recently returned from a vacation to Quebec City and sends this intel on a pizza crêpe he encountered there: This was the pizza crêpe we had at the tourist-trap restaurant next to Fairmont Le Château Frontenac, in Quebec City's Upper Town. Correction: The pizza crêpe that Seltzerlady had. My asparagus-and-white-sauce crêpe was bad enough, and I didn't need two bad crêpes in one...