Detroit-Style Pepperoni Pizza

You probably haven't heard of Detroit-Style Pepperoni Pizza, even though it's been around for nearly 70 years. It was introduced to Detroit by Buddy's Pizza, a restaurant chain from the Detroit area. 

Legend has it that Detroit-style pizza was first baked in blue steel pans that were originally utility trays that held hardware and tools for assembling automobiles. 

There are probably a lot of arguments about authentic Detroit-style pizza. For example, "do you add the sauce before baking or after?" Or... "Isn't this is really just Sicilian (or Grandma) pizza?"

Spinach, Ricotta, and Three-Meat Calzones

These Spinach, Ricotta, and Three-Meat Calzones are so cheesy and delicious. They are also loaded with spinach, and just enough Italian delicatessen meats to give them a rich and savory flavor. 

A calzone is an Italian stuffed bread, essentially a portable pizza! It can be shaped like an empanada or turnover, as pictured above, or rolled up like a jelly roll. It can be thin or fat, and you can fill a calzone with any kind of cheese, meat, vegetable, and sauce.

Pepperoni Pizza Spinach Squares

These Pepperoni Pizza Spinach Squares are the perfect appetizer or vegetable side dish.

These pepperoni pizza spinach squares are so rich and cheesy. As a friend described them, they are "the perfect spinach delivery vehicle."

No Knead Deep Dish Pizza

This No Knead Deep Dish Pizza is the perfect comfort food. The crust is crispy on the outside and soft on the inside.

This No Knead Deep Dish Pizza is light and airy, and topped with hot, melty, and gooey cheese.

How to Make Basic Pepperoni Pizza with Overnight Dough Using the Two Stone Method

I love pepperoni pizza. I pretty much consider it a food group. I could eat if for breakfast, lunch, and dinner.

Chrysanthemum Bread with Sausage, Pepperoni, and Mozzarella Cheese

My version of this Chrysanthemum Bread probably doesn't make you immediately think "that looks just like a flower!" It did look like a flower at one point, but then I tossed a handful of grated mozzarella on top just before placing the carefully shaped bread in the oven. What else was I going to do with leftover cheese?