More divisive than cornbread or BBQ: Hawaiian pizza

[MillCreek]

^^^Please to explain: it is a BBQ chicken pizza with cashews sprinkled over the top?  Not something odd like cashew cheese or cashew butter?

[Ben]

^^^Please to explain: it is a BBQ chicken pizza with cashews sprinkled over the top?  Not something odd like cashew cheese or cashew butter?

Yes, cashews are sprinkled over the top. Also lots of red onion.

I actually started looking after I posted and the only thing I've found so far in these parts seems to be chicken with peanuts. No BBQ chicken with any nuts, though they seem to make BBQ chicken with broccoli. I are disappoint, Idaho.

[Hawkmoon]

Yes, cashews are sprinkled over the top. Also lots of red onion.

I actually started looking after I posted and the only thing I've found so far in these parts seems to be chicken with peanuts. No BBQ chicken with any nuts, though they seem to make BBQ chicken with broccoli. I are disappoint, Idaho.

I'll bet if you walked into the chicken & peanuts place with a tin of cashews and agreed to wait, they'd make you one with cashews instead of peanuts.

[Ben]

I'll bet if you walked into the chicken & peanuts place with a tin of cashews and agreed to wait, they'd make you one with cashews instead of peanuts.

Yeah, they might, but that one only does garlic chicken. Several good pizza places I looked at had the "build your own" menu. I suppose one could bring cashews to them. Though for me, pizza is mostly a take out food, meaning I call the order in or do it online, then grab and go, vs standing around waiting for it. Although there are no good pizza places less than 40 minutes from me anymore, so takeout kinda loses the appeal if you have cold pizza when you get home and have to reheat it.

[MillCreek]

I am reminded that the second best-selling item at Costco is the big plastic jar of cashews. The best selling item is the Kirkland Signature toilet paper.  We buy both of them.

Although I am now intrigued insofar as I have never even thought of, much less seen, the concept of nuts on pizza.  I don't think I have ever seen that as an option at any pizza place up here.

[Ben]

I am reminded that the second best-selling item at Costco is the big plastic jar of cashews. The best selling item is the Kirkland Signature toilet paper.  We buy both of them.

Although I am now intrigued insofar as I have never even thought of, much less seen, the concept of nuts on pizza.  I don't think I have ever seen that as an option at any pizza place up here.

For all I know, it might be a CA thing.

Anyway, as a poor man's workaround, maybe I need to pick up one of those jars of cashews. One of the things I've been doing since the local pizza joint shut down is getting those four packs of Kirkland cheese pizza*, the Kirkland black forest ham, and canned pineapples and making my own pizza with that.

Something I also buy at Costco is those grilled chicken two packs. If  I BBQ sauce those up, throw on some red onion, and throw on those cashews, I might get close to the real thing.


* For some reason, my Costco here does not have the big take and bake pizzas. I used to get the cheese ones of those in CA once in a while and make a half and half pizza with my dad, who couldn't eat sharp stuff. We'd each put our own toppings on and bake one of those up. They are much better than the Kirkland frozen pizzas, though the frozen pizzas are not bad. Certainly much, much better than what is usually in the grocery store frozen pizza aisle.

[K Frame]

Got a couple of pizzas last night for dinner.

I would have gone pineapple and chicken, but my friend who is visiting is a complete stick in the mud. Pepperoni only. I never cared a whole lot of pepperoni, but it's OK.

Fortunately, last night's pizza was REALLY good, from a local shop that does it well. Just had two slices for breakfast.

[Ron]

Pizza in all of its manifestations is good. Cracker, thin, Chicago pub, New York, pan, stuffed, deep dish, Neapolitan ...

While I almost exclusively make my own pizza now, I've eaten the cheap stuff at events and have been perfectly happy.

I even like cheap frozen pizzas.

Hawaiian pizza is OK, not my favorite by any stretch. If you serve it I'll eat it though 

[Ben]

While I almost exclusively make my own pizza now,

Given my current limited takeout choices, I need to start doing this. My mom used to make great pizza all the time. For whatever reason, though I'm always baking bread, I haven't done pizza. I guess because I consider it a "quick takeout item" that somebody else is supposed to make for me. I don't think it would be that time consuming though, especially for getting something likely better than from the pizza place. Plus with my current hour or so roundtrip if I want to buy one, it might almost be faster to roll my own. 

[Ron]

Given my current limited takeout choices, I need to start doing this. My mom used to make great pizza all the time. For whatever reason, though I'm always baking bread, I haven't done pizza. I guess because I consider it a "quick takeout item" that somebody else is supposed to make for me. I don't think it would be that time consuming though, especially for getting something likely better than from the pizza place. Plus with my current hour or so roundtrip if I want to buy one, it might almost be faster to roll my own. 

rabbit hole

https://www.pizzamaking.com/index.html

[Ben]

rabbit hole

https://www.pizzamaking.com/index.html

Damn you.

 

[K Frame]

I don't really care for deep dish or thick crust pizza.

It's like eating a loaf of bread that's been sauced.

[Ben]

I don't really care for deep dish or thick crust pizza.

It's like eating a loaf of bread that's been sauced.

Glad I'm not the only one. I don't like paper thin crust, but I've never been a fan of deep dish or pizza with three times more bread than toppings.

[MillCreek]

Also not a fan of the stuffed pizzas with the additional crust on top.

[Ron]

The real thick bready crusts seem to be more of an east coast pan pizza thing.

The legit deep dish pizzas in downtown Chicago don't have super thick crusts.

Most folks in Chicagoland have pizzerias that make what is more of a thin crust pub style pizza. Deep Dish is an occasional treat not the typical go to.

The Pizzeria Uno franchises make a pizza that is similar to the original but not identical. Along the lines of the too bready complaint, that's my main beef with the franchise version.

I might have to make a deep dish soon, it's been awhile!

https://www.realdeepdish.com/

[K Frame]

" I don't like paper thin crust"

That's a combination of crazy talk and fighting words!

I LOVE super thin crispy but still chewy crust pizza.

[Ron]

" I don't like paper thin crust"

That's a combination of crazy talk and fighting words!

I LOVE super thin crispy but still chewy crust pizza.

I love cracker thin crust pizzas!

It's really hard to make a good cracker crust at home. Pizza places use a dough sheeter and that is hard to reproduce at home.

[K Frame]

The pizza we had Saturday night was NY Style. Nice thin crust. It could have stood another maybe 1 to 2 minutes in the oven, as the crust wasn't really all that crispy, but it was thin and really tasty.

The one case in which I'll gladly take a deep dish pizza over a thin crust is if it's Domino's. Their thin crust is... weird. It's... chalky, is the best word I can use to describe it and it doesn't taste like a yeast dough at all.

[Ben]

" I don't like paper thin crust"

That's a combination of crazy talk and fighting words!

I LOVE super thin crispy but still chewy crust pizza.

If it's still chewy, it's not the paper thin I was talking about. I like thin that still has a bread texture. I was more talking about stuff like those "keto" or whatever pizzas that have that dry, carboard-like crust.

[K Frame]

"If it's still chewy, it's not the paper thin I was talking about."

Then I'd say you've never had a proper New York style thin crust pizza. Making those things is an art form.

5 seconds too long in the oven and the crust is no longer crispy and chewy, it's more likely to shatter (still not a totally bad thing).

Removed from the oven 5 seconds too soon and it's not crispy and it's bordering on soggy.

[Ron]

If it's still chewy, it's not the paper thin I was talking about. I like thin that still has a bread texture. I was more talking about stuff like those "keto" or whatever pizzas that have that dry, carboard-like crust.

Shakys Pizza made cracker crust pizza popular around the country.

[Perd Hapley]

I love cracker thin crust pizzas!

Same here.

But I love most other types of crust, too.

[just Warren]

Same here.

But I love most other types of crust, too.

Way back awhen I worked pizza we would use cracker crusts to make a triple-decker.

Crust, light sauce (could be marinara, bbq, buffalo, or ranch), cheese, flat topping(s) for the first two layers but on top we would put the sausage and/or beef and/or bits of chicken from our wing supply along with extra cheese. 

That was just for us, the customers never knew of such a thing.

And in case you're wondering, we did try to go higher but cutting the thing got a lot more difficult with a fourth layer as things would slide around so much it made getting a series of good, straight cuts really difficult.

[Fly320s]

And in case you're wondering, we did try to go higher but cutting the thing got a lot more difficult with a fourth layer as things would slide around so much it made getting a series of good, straight cuts really difficult.

Or

Get a BIG GER knife!  Think machete or scimitar.  Or crescent shaped sharpened piece of discarded steel.  Pizza wheels need not apply.

[just Warren]

Well, now you tell me!

Though if you'd had the displeasure to meet some of my co-workers you'd see the wisdom in not giving them access to a huge blade.