Friday, December 01, 2006
Krystal Pizza (and "Krystini")
| Well ladies and gentlemen, here it is. My second major Krystal Recipe Kreation. As I announced yesterday, I have been thinkin about a Krystal-based pizza recipe for year, but never really put much effort into perfecting the recipe til the past month or so. I finally worked out all the kinks and I am prepared to release it to the world. OK, one of the hardest parts of the recipe was figuring out what to do with the tops of the buns. Well I watch Food Network all the time and all of the shows at one time or another make Crostini. Basically you take crusty french bread, slice it thin, sprinkle with olive oil, bake it, rub it with garlic and serve it up. Or at least that's one of a billion different varieties. I am also fond of "bread sticks" you get at many pizza places. We have a local place that serves "garlic knots" and they ROCK! So suddenly I had a side dish, an appetizer, and a use for the bun tops, all at once! Now as I said yesterday the pizza is square because a Krystal is square. Certainly you could make a 3x4 rectangle pizza, but that's not really in the spirit of Krystal. However, if 3x3 (9 slices) isn't enough, you can upgrade to 4x4 (16) or 5x5 (25). If you need sizes above that just email me and I'll be happy to get you up to a size that will no longer fit in your oven. (Heck I gotta find some way to use this math major!) Originally, I had planned to add more toppings to the pizza. I happen to love pepperoni and mushrooms. However, you'll find that with all of the chopped up hamburger topping, you dont have much room left for anything else. So, like with my stuffing recipe, I advise you to just make it the first time, as listed, before you start getting crazy. However, once you've found something new, please e-mail me and let me know what you tried! As for how to organize things, you can probably toast the Krystini the same time you toast up the bun bottom pizza crust, even though they are at different temperatures and times. I find that the bottoms tend to be quite a bit more moist and thus need longer to crisp up than the tops. Or if you have hungry animals runnin loose in your kitchen, you could probably toast the Krystini while the oven pre-heats for the pizza crust. Or if you prefer to have your Krystini with the pizza they could all go in the oven at about the same time. I just like the idea of serving an appetizer while you finish baking the pizza. It's more classy like that! Lastly, I wanted to dedicate this recipe to my good friend Jimmy, who is the only person I know who will order a hamburger pizza. Yes, just hamburger, no pepperoni, mushrooms, sausage, just beef. And then stand in line and wait while they cook it. Hey man, you're dedicated and I respect that. As soon as they start a Hamburger Pizza Lovers Hall of Fame, I'm nominating you! Coincidentally Jimmy's also from the land of the Albino Fortress AND the self proclaimed home of the best pizza on Earth (Chicago) so it's an added ironic twist that I make his favorite Pizza with Krystals! (So, take THAT!!)  |
