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Pandemic Pizza: Part 15 of 2022

Submitted by Bethany on Mon, 04/11/2022 - 14:03

Another week of cold wet weather and then on Thursday we had a snow squall. Thank goodness for Facebook memories that reminded me spring will come. These pics are from a year ago…

I know it is too early, but I am getting anxious to get the hanging baskets for the front porch. And, I can hardly wait for fresh herbs again. I am reminded that to everything there is a season. I need to be patient.

In the meantime, I will keep myself distracted in the kitchen.

I am also anxiously awaiting a visit from our daughter. Due to CoVid, it has been twenty-five months since I’ve seen her. She will be arriving late next Monday evening and she better be prepared for the longest hug.

So, what has been happening in the kitchen this week…

Thursday in the Kitchen with Matthew: Beef & Bean Enchiladas, Spanish Rice, lettuce and garnished with guacamole, salsa and sour cream. (Forgot to get a pic of the parental margaritas!)

As I continue to explore the styles & variations of pizza in the US, I came across a most unusual one.

Papa’s Tomato Pies in Trenton, New Jersey was established in 1912. It is the oldest continuously family-owned pizza restaurant in the US.

Papa’s is also home to the Mustard Pie. Legend has it that a drunken customer stumbled into the pizzeria and tried to order a mushroom pizza, but slurred his words so instead, the establishment whipped up a mustard pie which has become a hit.

Friday (Saturday) Pieday: Two pizzas today! Papa’s Tomato Pies in Trenton New Jersey is home to the Mustard Pie (there’s a story) …a thin crispy crust topped with a golden-brown spicy mustard, mozzarella and tomato sauce & a traditional Tomato Pie…a thin crispy crust topped with mozzarella, tomato sauce, Italian sausage, mushrooms, black olives and red onion.

Although we were skeptical of the Mustard Pie, we all agreed it was delicious.

As I researched Philly Cheesesteaks for Sunday’s creation, I found out the original sandwich had no cheese. Provolone was added and then later Cheez Whiz became an option. There are diehard fans of both. So, I decided to put both cheeses on my pizza. (Although, Cheez Whiz is not really cheese, Lol.)

Sunday’s Creation: A Philly Cheesesteak Pizza…my pan crust topped with Cheez Whiz, Parmesan, steak, sautéed onion & peppers and Provolone & mozzarella.

See you next week!

~Peggy Palmer-Johnson