Due to a whole lot of weird crazy stuff happening in my life that I won’t get into,
I’m having to postpone my Pizza De Mayo this year.
The important thing is that you have Pizza De Mayo… SOME TIME IN MAY!
Don’t go doing that weird Mayfest type thing where they hold it in June, or Octoberfest in September. Just don’t.
Look what I found on my digital camera! Here’s some photos of a deep dish pizza I made last week: To get the charred outer edges, I started with a standard deep dish crust, which I covered with sliced mozzarella and sliced cheddar all the way out to the edges and up the rim of the deep dish pan. This pizza was a super-combo, containing: crumbled bacon and garlic between the cheese and the crust, italian sausage (pieces, not full-patty), pepperoni, sweet mini red bell peppers, and hot pickled jalapeño.
Photos from Tuesday evening at Pequod’s Pizza in Chicago. Photo 1: All Pepperoni pan pizza, with the signature caramelized cheddar on the outside of the crust. This is my favorite kind of pizza from Pequod’s, followed closely by italian sausage or the pepperoni/sausage combo. Photo 2: Despite my efforts to warn them, my friends feel like experimenting with toppings on the 2nd pie. On one half: Italian Sausage and Hot Pepperoncino Peppers (not bad!) On the other half: Spinach, Garlic, and… Anchovies. Just say NO to anchovies on a pizza. This has been a public service announcement.
