Mixing Up The Toppings? Don't Mind If I Do

Just yesterday, I showed a few 'progress' shots of my latest Detroit-style pies.  While I'm pleased with how they're turning out, I think I've been stuck in a rut in terms of what they're made out of on toppings.  I go with sausage/pepperoni or soppressata almost everytime on one of the pies.  BBQ chicken is another common one.  I think I need to mix it up a bit.  

For the past two weeks, I've been staring at this post by Adam Kuban on Slice/Serious Eats from 2012 that shows a pie called the Saint Louie from a joint in Brooklyn.  It has provel on it - which all pizzanerds know about as a St. Louis exclusive.  And...I won't be copying that, but the toppings are interesting to me and I think there's likely a way to go a bit more "Chicago" by thinking about using giardiniera instead of the pickled peppers?  That kinda takes it away from 'nachos', though?  Ever had a pizza that reminded you of nachos?  The photos below tell the story.

From the story:
The nacho comparison should have come to me sooner, given that the Saint Louie is topped with pickled chiles in addition to a very good house-made Italian sausage (and pepperoni whose presence was barely discernable). It's a winning combo.
This photo is from the Serious Eats pizza here.



Popular posts from this blog

Lou Malnati's Salad Dressing Recipe as Published in the 60's

Tokyo Disneyland Electrical Parade Dreamlights

Cherry Blossoms - Tokyo In Bloom