Pizza night! Something a little different tonight. I’ve only made a handful of Detroits, but I like them quite a bit. Since it was snowing tonight I decided to take a par baked Detroit crust, that I made a couple of months ago, out of the freezer and just bake it inside, which I’ve actually never done. The pizza was topped with cubed Muenster and Monterey Jack around the edges, and my regularly mix in the center, then I added some diced homemade chicken ricotta meatballs, roasted red peppers, bacon crumbles, and pesto. Out of the oven topped with tomato sauce, grated Parmigiano Reggiano, and some dried herbs.
by No_Pattern3088
12 Comments
Damn, this is peak Detroit. Gorgeous.
Thicc pizza is best pizza imo. Looks great!
That’s a great looking frico. I don’t really think you get better than this. No notes. Mind provided the bake times (the parbake and subsequent final bake?)
Those look amazing! 10/10
Damn dude. I gotta try that cheese blend on the edges because that looks just right.
Temps and bake times please. The frico is magnificent. Bravo!
Really nice. I prefer the multiple thinner strips of sauce like that rather than two or three thick layers. Well done!
Great looking pie !!!! Kudos. Sounds delicious !!
It would be a crime to serve a slice that doesn’t have a crispy edge attached.
In picture 13, is that the rind of the cheese? Is that the Muenster or Monterey Jack? What is your “usual mix” of cheese? Do you have cook times/temps for your bakes? I’m highly impressed by that frico and I might try some of what you reply to change mine up!
Damn. This looks so good. Nice work
Ooh wee!