Man, oh man, there’s nothing like a big slice of pie to go with Thanksgiving dinner.

But, what about a big slice of pie AS Thanksgiving dinner? No, not the pumpkin or chocolate cream pie, but a rich, robust root vegetable pie.

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Now I ask you, does this look like a pizza that would elicit doubt? Not just doubt, but apprehension.

To say nothing of puzzlement.

Yea, even a touch of “Ewwwww.”

That’s just how my Web teammates greeted this pizza when I brought it, hot from the oven, into our office for a birthday lunch a few weeks ago.

“What IS that on top? That’s not potatoes, is it?”

“Yes,” I replied, “Those are most certainly potatoes, and they are indeed on top of this pizza. Along with chopped scallions and melted chunks of Asiago cheese. Ya got a problem with that?”

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How many different pizza recipes are there in the world?

Well, how many imaginative pizza bakers are there? Millions?

Then there are certainly millions of pizza recipes.

If Pizza Hut One-Topping is the base of the pyramid; and the “Special Pie” (Brussels sprouts, béchamel, shaved chestnuts, bufala mozzarella and smoked bacon) at New York City’s current hot pizza restaurant, Co, is near the top; then think how many variations on the pepperoni/Hawaiian/barbecue theme lurk in between. (more…)

“In the spring a young man’s fancy lightly turns to thoughts of love.” - Alfred, Lord Tennyson.

Well, Alfred, perhaps that was true 167 years ago, when you penned those words about England’s young lads.

But it’s not true as I write these words today, in White River Junction, Vermont, about my fellow King Arthur Flour Web team members.

In spring – and summer, winter, and fall, too – the Web team’s fancy lightly turns to thoughts of…

Pizza. (more…)

Ever make a batch of pizza dough, tip it out of the mixing bowl or bread machine, and have a semi-rectangular blob that completely refuses to be rearranged to anything resembling a circle? Here’s a tip we taught our line cooks in the restaurants I’ve run. (more…)