Getting to this way late - but wanted to kick in that Pizza Lunchables used to have Boboli brand sauce included in the kit (which is readily available for purchase) then at some point they switched to the generic whatever (which was a definite downgrade). They also at some point went from basically a cracker crust to… Read more
Let’s not dance around the winning design: Thin crust, tavern cut.
Whole Foods has them in the deli area intermittently. Read more
Huh I always had just decided that flatbreads didn’t use yeast. And apparently that was not necessarily correct.
I’m going to tinker with your flatbread pizza sauce recipe. I’m going to remove the bay leaf after simmering before blending. Nobody wants to eat bay leaves, no matter how small you chop them up.
What a great article...I actually laughed a few times, totally felt the retro-vibes (I was a young professional in the early 2000's and TOTALLY into the gastropub scene), and frankly think the pizzas sound damn good.
They haven’t vanished, they’ve gone suburban - you can find them at Safeway.
Cameron Mitchell Restaurants Marcella’s do that style since it promotes itself as a shareable Italian experience.
Can we get the McDLT first? I don’t want to impose, I just feel the McDLT has been forgotten.
Apparently it was a tie-in with the movie Small Soldiers:
I...do have to admit, shamefully, that I have bought pizza lunchables in the past year. The nostalgia man. I make no excuses for their taste or texture, they are the type of stuff you think “This is terrible, why am I doing this?” while chewing it and yet keep eating. And then buy more. Read more
This is true sicko shit, well done.
I am ashamed to admit I bought pizza lunchables on sale a month ago and could not resist air frying them and they were . . . ok? They itched some primordial pizza urge for sure.
I think French food gets a bad rep for being tough to make but, like this recipe, it mostly seems to be about the time investment (and paying diligent attention to technique). But isn’t that mostly true of a lot of bucolic cooking?
I almost never check the byline, but sooner or later, I always know when I’ve stepped into the Carruthers Zone. Read more
“If there’s one trap that copycat recipes like this fall into, it’s that they want to elevate everything. We’ve replaced the tomato paste slurry with San Marzanos, and this duck prosciutto stands in nicely for that unpleasant pepperoni. NO. STOP. We came here for GARBAGE and we are gonna GET IT.” Read more
Lunchables Pizza fails horribly when compared to actual pizza, but damn did I fucking love eating them as a kid.
In that last picture, I’m pretty sure you have topped those pizzas with dried apricot slices.
Spam is revolting cold. Cooked, in something like a sandwich or M & C, it’s good.