The best American pizza??

[ThomasDodd]

The best pizza?

Free Pizza

Even better if it includes the best beer, which is of course "free beer"



Other than that, the pizza I make. It has the right toppings in the right amounts, on the proper curst. I'm just too lazy to make it often

[jlbreyer]

Bruni's in Hammonton, NJ

[Doug@GT]

Fellini's in Atlanta

Yes.

Doug "Fellini's is a weekly thing for me"

[Chuck(G)]

I'll wager it's not this one:

http://www.amberpawlik.com/Recipes.html

(scoll down to "Veggie Pizza" and have a bucket ready).

[Chuck(G)]

If the link doesn't work for you, here's the recipe verbatim:

VEGGIE PIZZA
Now, for this one, there is little doubt in my mind that if anyone tries making it on their own just by following the recipe, it would flop. I know because that's what happened to me. However, I went to the person who made these once, and got all the secrets - just for you! Aren't I generous?

INGREDIENTS
2 cans of Crescent Rolls
2 8 oz packages softened cream cheese
1 cup Miracle Whip
1 Package of Ranch Dressing Mix (Dry)
2 cups fresh broccoli, cauliflower and carrots
4 oz. Sharp Cheddar Cheese

The first thing you are going to want to do is let the cream cheese soften. I recommend cutting it into little squares to let it soften quicker. Then you are going to roll the crescent dough out onto a 15 X 9 (roughly) cookie sheet. Bake the dough at 375 F for 10 minutes. YOU MUST LET THIS COOL BEFORE PUTTING ANYTHING ON TOP OF IT. Let it cool for at least 1/2 hour. You can chop up veggies while waiting for it to cool and make the cream cheese center. For the center, mix the cream cheese and the miracle whip. You can use mayo, but miracle whip is better for this recipe as you want more of a taste. Mix it with a blender until it is very creamy and there are no lumps. Then add in the dressing mix to the cream cheese mix. Spread the cream cheese mix over the cooled crescent roll bottom. I recommend putting it in dollups over the dough, so you can spread it around easier. Try not to touch the crescent bottom as you are spreading it. The reason why the crescent bottom has to be very cool is because otherwise it will start to lift up as you are spreading the cream cheese. Make sure to get all spots where the crescent shows. After this is done, sprinkle the chopped up veggies on top. Then sprink cheddar cheese. Don't try cutting it until you have let it cool in the refrigerator for at least an hour. Before putting it in the refrigerator though, run a knife over the outside of the pizza, so it is easier to get out later. If you try cutting it into slices before it is cool, the veggies and cheese will run along the knife with you.

[Adam C.]

I don't call that a recipe, I call it a creation by someone who didn't want to go to the grocery store.

It would probably taste pretty good after about 12 bottles of Heineken, but not before.

[Chuck(G)]

If the link doesn't work for you, here's the recipe verbatim:

That little recipie is becoming standard "what the ladies at church make when cutting their Jell-O intake" food around here.

It's also shown up at a number of football tailgates - right next to the "Taco Dip".

I wonder when one lives in the midsection of the country, if atrophy of the taste buds doesn't set in rather quickly. When I was at Purdue, I seem to recall a pizzeria that served apple-butter and PBJ pizzas. Otherwise, their regular pizzas weren't bad.

I have a small cookbook collection and several of the cookbooks are the little church or political fundraiser types from the midwest. In a way they're charming, but in other ways, they can be ghastly. Like the recipe for chocolate-sauerkraut cake...(No, I am not kidding.).