Now real St. Louis pizza would have a thin, flaky crust but around here, we use the canned stuff (it happens). But, nonetheless, St. Louis inspired. We shredded the Provel, laid out the crust, added the sauce, put the cheese on, and then added pepperonis, sausage, and pepperoncinis. One thing we did different this time with the pepperonis that I really liked was we threw them in the skillet with the sausage just a minute to make them crispy prior to cooking the pizza.
Here's the result:
Provel has a very different taste to it - it is smooth, goopey, and a bit smokey. I loved it. I'm still going to use fresh mozz usually but for something different, I'm definitely going to turn to Provel cheese.
You know you want to get your own Provel,

1 comment:
Yes that pizza looks really good! I love seeing your new kitchen in the background of your food pictures. It must be so much fun cooking in it! Yay!
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