What if I put all the incredible flavors of a Louisiana classic—andouille, shrimp, okra and Cajun spices—and put them on a pizza? Happy Mardi Gras!
Not every idea in the kitchen has to be new and interesting, nor should everything be same old, same old. But sometimes, the two collide and become something unexpectedly delicious, as we learned with this pizza.
Oysters Rockefeller has always been a favorite. So what would happen if I put those decadent, special occasion flavors on a pizza—oh my goodness, yes—why wouldn’t this be a thing?
Topped with sweet, slightly chewy littleneck clams and accented with fresh oregano, garlic and a copious amount of fluffy shredded Pecorino-Romano cheese, this pizza meets every expectation for a casual meal, but the special ingredients make it perfect for celebrations.
We will forever be loyal to the thin crust New York pizza, but this Chicago-style pie was delicious, and we are already dreaming up flavor ideas for the next one.
I’m shaking up pizza night again, with another non-traditional topping combination, this time with a spicy BBQ base and crispy chunks of smoked beef and pork sausage.
Put on some cool reggae music and settle in for a tour of Jamaica, by way of these two vibrantly spicy “jerk” pizzas!
The savory, earthy flavors of this non-traditional pie will transform your ordinary pizza night into something far more elegant. Nobody would blame you if you opened a bottle of champagne.
My first ratatouille of the season has all the classic flavors and all the comfort, but on a pizza!
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