homemade Priazzo Verona pizza
My homemade Priazzo Verona pizza is ready for the oven!
I'm on my way to work but wanted to post this recipe before starting another busy week.  I'll post more details, etc. later. BYE!

Pizza Hut hasn't been the same since they introduced the pizza pie symphony called Priazzo in the 80s.  We were Priazzo Roma fanatics -- think deep dish pie version of a Supreme pizza.  It was soooooo good that you couldn't stop at just one slice but so filling that we could never finish the second piece in one sitting.  My mind's been on Priazzo mode for the last couple months. Not knowing where to start, I joined the Bring Back the the Pizza Hut Priazzo Facebook page.  There I found volumes of information from fans and former employees alike.  Turns out the Priazzo required a special pan that helped the bottom crust cook evenly with the rest of the pizza. 

What could I do to achieve similar results without investing in a special pan or sticking nails in a crust? Eureka!  The pre-baked crust we made for cooked fruit and juice pies in cooking school should also work on a Priazzo.  I only had one bag of blackeyed peas, but I made it work.  Since the ingredients for the Roma weren't on sale, I used my q's to buy the ingredients for Priazzo Verona, the deep dish meatball pizza.  All of the Verona ingredients were on sale except the meatballs.  Luckily, my first Whole Coupon Inserts purchase netted me a $1 off Armour meatballs q from Publix that I stacked with a $.55 off manufacturer's q.  I intended to use my favorite bread recipe for the dough but got lazy.  Instead, I forced a couple of Pillsbury pizza crusts to submit to my dinner idea.  It took a lot of corn meal, olive oil, poking, stretching to get it to relax but we were all very pleased with the results.  Hope you like it too!

Homemade Priazzo Verona Recipe
  • 2 Pillsbury pizza crusts
  • corn meal
  • olive oil
  • Italian seasonings
  • 2 Tbsp vegetable oil
  • 1 small onion
  • 1/2 cup sliced portobello mushrooms
  • 1 jar + 1/4 cup pasta sauce (I used Bertolli's Pasta sauce for the filling and a Roasted Garlic pasta sauce to coat the top crust)
  • 1/2 cup Lindsay Olives, chopped
  • Italian Seasoning, minced Garlic to taste
  • 1 bag Armour Turkey Meatballs
  • 2 cups shredded cheese - we had a Mexican blend but I added Italian seasonings
Coat the bottom of your pan with a medium layer of corn meal.  I pressed one of the pizza crust along the bottom of my pan, one of those plastic reusable deals.  I cut the edges of the second crust and used it to help build the bottom crust up the sides of the pan.  If you've ever baked with a Pillsbury dough product, you know that they don't like to be stretched out.After poking holes in the crust, I covered the bottom with a layer of blackeyed peas.  Then I lightly oiled another baking pan and sit on top of the first crust with a few beans in it to weigh it down a little.  I thank the perfectly golden crust to the double pan technique I learned in school.  The sauce cooked while I baked the bottom crust.

After the crust came out of the oven, I removed the top pan and the beans and poked holes a second time.  I brushed on a little olive oil and sprinkled more corn meal and Italian seasoning inside the bottom crust and baked it another 2-3 minutes.

I topped the bottom crust with a 1/4 cup of shredded cheese.  I then filled the crust with my meatball sauce.  and sprinkled about 1/2 of the remaining cheese on the meatballs. Topped it off with the rest of the second crust, which got its own set of poked holes cornmeal and olive oil.  A think layer of sauce went down next and finally thecheese and Italian seasonings.  I again double panned to protect the bottom crust.  The pizza baked at 350 degrees for about 30-35 minutes.  Next time I'll bake it a little longer.



MIke
1/3/2013 03:38:45 am

Hi, I found this while looking for a pan i used to have, it was an actual Priazzo pan from pizza hut, my manager had ordered 1 dozen for our restaurant and they accedentally sent 13. I joked that I would like to have a pan like that and she gave it to me and said who would know except us? I kept that pan for years and then it was stolen from me and I bet the Sorry Butt that took it still has it. they are not that special really, i just really liked it. It was a little over 2" deep, it was made of teh same exact type metal and surface as the roaster i bought at costso not too long back and approx .25" thick - the roaster is aluminum, hard anodized and greyish - it appears to be a non stick surface but it's not really, it's that color all the way through. teh edge of the priazzo pan was beveled a little and if you were to press your finger and drag it on the edged you'd get a nasty cut. this was done to make it easy to run your roller over the edgd to cut the dough off perfectly. Teh even cooking was from the oven, the priazzo's ran 1.5 trips through, you had to take it out off the roller at the end, pop the side door open and run it 1/2 way through again to get it cooked. The pan is nice for sure and built to last forever essentially but not all that special. i have no Idea why they quit making these at pizza hut but it seems to be a mistake to me. a lot of changes since then have made pizza Hut not my fav place to go but this one error really made it not so special I think.

I am currectly looking for that pan however. i am sure they are out there somewhere. LOL problem is finding one that is for sale is all. i want it for more than just Priazzo. i used that thing for a lot of recpies that just are not the same without it. the main one was Green Chili Chinken Enchilada Pie. that pan made that dish so perfectly that no one in my family has ever forgotton it and I want to make it that same way again, it was unbelieveable. Nice Post by the way. i don't aggree with some of the things but i am sure it is a good recipie for home. If anyone reading this has a priazzo pan available, just let me know. LOL Thanks.

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