eh, still doesn’t look like deep-dish (the only best 'pie).
Hey, I like deep dish too.
(The archduke has been slain, the war has begun. Choose sides… Carefully)
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So I assume that Code Geass became so popular here in america, that Pizza Hut have to import one of their many Japanese dishes to the states. Either that, or they became so desperate that they have to import one of their many Japanese dishes to the states.
Holy mole batman, I have never Google image searched ‘Japanese pizza’ before. It is jaw dropping. At the risk of derailing, here are a few favorites.
http://www.mynagoya.net/wp-content/uploads/2013/07/pizza.jpg
I am going to seriously have to up my game.
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Aaaaaah! WHY IS IT BLUE??? And is, is that… chocolate and prawns?
I HAVE NO IDEA!!!
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I give up. I mean, I haven’t had Pizza Hut in years, but this isn’t going to lure me back.
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I know I was all like, fuck no, but I’d at least try the meat pie one. You know, for science.
(actually, they should give it full fuckin’ laldy and do a meat pie floater one with mushy pea stuffed crust)
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Your ideas are intriguing to me and I wish to subscribe to your newsletter
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This hot dog pizza. Why is it not in my belly? Like, right now?
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Double Devon cream sauce, rashers, and Stilton for toppings (did I go to far?)
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Devon? Pfft. Cornish clotted cream or GTFO. A saffron loaf pizza with clotted cream topping?
How about a Cornish Pasty pizza?
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squid ink
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Gah!!! Where am I gonna find cornish clotted cream here!?
Wait, actually I know. It won’t be cornish, but the same recipe. There is a farm 20 minutes from here where I can get 9% milkfat raw milk. That should be perfect.
You know if we covered it in batter and deep fried it in haddock infused oil, it could be great.
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How bout a deep dish sausage, egg, black pudding, rasher pizza? (Actually that sounds effing awesome)
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Meat pies with sauce are a cultural institution here, along the same lines as hotdogs. The more civilised folk in South Australia prefer a pastie, and ideally the sauce for those comes from a bottle with a thin nozzle and is injected into the pastie itself.
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I enjoy all sorts of pizza . . . but “real pizza” to me is the thin-crust NYC variety stuff, with corn meal stuck to the bottom, hard bubbly crust.
The first “deep dish” pizza I encountered was what in NYC is called Sicilian. Square, lots of sauce and cheese, thick.
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