Damnit, I live waaaaaay to far away to taste this. But since we’re on the subject of pizza, I had a bit of inspiration the other night when making a far too late pie. It was something of a fridge-clearer, so it had barbecue sauce, roast chicken, Monterrey Jack and onions on way too much crust for the pan I used. Not wanting to waste the skin from my roast bird, I decided to see how it would be if it was stuck to the crust. I am here to tell you that stuffed crust is for losers; chicken skin crust is where it’s at, if you find yourself in a situation where chicken pizza is happening.
Damnit, I live waaaaaay to far away to taste this. But since we’re on the subject of pizza, I had a bit of inspiration the other night when making a far too late pie. It was something of a fridge-clearer, so it had barbecue sauce, roast chicken, Monterrey Jack and onions on way too much crust for the pan I used. Not wanting to waste the skin from my roast bird, I decided to see how it would be if it was stuck to the crust. I am here to tell you that stuffed crust is for losers; chicken skin crust is where it’s at, if you find yourself in a situation where chicken pizza is happening.
This article made me hungry. Great descriptions of the textures of flavors. Time to make pizza!
Curious to know how Jerry's compares to Milly's; based on photos and description they seem very similar - like sorta Pequods-y but less dense, maybe?