au.haerentanimo.net
New recipes

Three-Cheese Pizza with Pancetta and Mushrooms

Three-Cheese Pizza with Pancetta and Mushrooms


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


Ingredients

  • 1/2 cup purchased marinara sauce
  • 1 cup coarsely grated Fontina cheese
  • 1/2 cup finely grated Parmesan cheese
  • 1/3 cup coarsely grated mozzarella cheese
  • 2 ounces crimini (baby bella) mushrooms, thinly sliced
  • 2 ounces thinly sliced pancetta (Italian bacon), coarsely chopped

Recipe Preparation

  • Preheat oven to 475°F. Line 2 large baking sheets with parchment. Divide dough in half. Roll out 1 half on lightly floured surface to 131/2x81/2-inch rectangle. Transfer to 1 baking sheet. Repeat with second half. Spread 1/4 cup marinara sauce over each pizza, leaving 1/2-inch border. Sprinkle cheeses over, then mushrooms and pancetta. Sprinkle with salt and generous amount of pepper.

  • Bake pizzas until brown on bottom and cheese is melted, about 15 minutes. Cut each pizza crosswise into rectangles.

Recipe by Giada De Laurentiis,Reviews Section

Healthy Pizza Recipes For Your Fall Celebrations

Labor Day will soon be behind us and we will be back in the swing of fall entertaining. Healthy pizza recipes provide the basis for one of my go-to meals for celebrations. While the usual burgers, fries, guacamole, chips, and wings can be tempting to adhere to, remember that there are other better and delicious options you can eat and serve.

In a 2007 Bon Appetit magazine, Giada De Laurentis inspired the baseline dough I use when I make my own healthy pizza. Giada is one of my favorite celebrity chefs because I love Italian food, she’s light-hearted, and has a super sparkling smile. She also makes her recipes accessible to everyone, even to the naive cook. Though Giada’s brilliant pizza dough serves as my foundation, I often make my pies healthier. I use whole-wheat flour instead of white flour and add my own toppings for health and variety (for instance I don't eat meat and am not into the idea of chocolate pizza). In addition, I liked to experiment with different shapes and sizes of pizza i prefer small, ovals, squares, and rectangles to large circles. Follow in my footsteps and your pizza will be fresh, organic, and healthy. It's also more fun to make pizza than to order it in from your local joint, Dominoes or Pizza Hut. I promise, pizza is easier to cook than you think and you don't need a wood burning oven or pizza stone to do it!


The Secret to Perfect Homemade Pizza

This week on Bon Appétit's Project Recipe we tested a Three-Cheese Pizza with Pancetta and Mushrooms. It got me thinking: What's the difference between good homemade pizza and great homemade pizza? Well, there are a few major players, including cheese proportion, yeast variety, and a good pizza sauce recipe (all of which I detail in my Project Recipe blog). But what really makes the difference is heat —the cooking surface for the pizza. (This is why "brick oven" or "wood-fired" pizza spots have cult followings.) There is a great way to replicate this flavor at home (short of building a pizza oven in your backyard): Buy a pizza stone .

If you make homemade pizza with any regularity you should have a pizza stone, which is nothing more than a big slab of fire clay that sits in the bottom of your oven. Once the heat is cranked to the maximum and the stone is heated through (it takes at least a half an hour and frequently more) you've got the perfect surface to turn out a crackling-crisp, perfectly browned crust. It's also great for baking convincingly rustic loaves of bread. My stone is 14" x 16" and about 7/8" thick I think I bought it at Bed, Bath & Beyond 15 years ago. Thicker is better, but they can be heavy. Avoid the circular ones, which are less forgiving of substandard dough shaping skills (like mine).

When you're buying the stone—faced with shelves of pizza accessories at the kitchen supply store—you may find yourself wondering: "Do I also need a pizza peel? " A pizza peel is that long-handled shovel-like thing used to move pizzas in and out of the oven, and I've never owned one. In fact, using one at home strikes me as slightly gratuitous, like wearing a chef's toque while you cook. I could see the point if you were working with a real pizza oven, which is short, deep, and very, very hot (above 700 degrees) you need that extra reach and leverage. But with a standard household oven you can just use a flat metal baking sheet, which works just fine, and is still useful when not called for pizza duty. The trick here is to use parchment paper. Find out why on Project Recipe.

More on bonappetit.com:


How To : Make three-cheese ravioli

FoodNetworkTV shows you how to make three-cheese ravioli. This filled ravioli also includes pancetta and wild mushrooms. To make the dough take one pound of flour pour right on the table and make a well. Put in eggs and kneed together. Let it rest then begin the sauce. Coat your pan with oil, smash some garlic in pan add pancetta then remove garlic. Slice the mushrooms and put them in the pan with some chicken stock. For the filling add some ricotta, eggs,parmesan, and taleggio cheese. Place in a pastry bag so it can pie in the ravioli. Roll dough through the pasta machine. Put filling on the dough leaving space to fold the dough over. Seal them up very tight and cut them. Place them in very salty water. From the water put the pasta in the sauce, and serve.

Want to master Microsoft Excel and take your work-from-home job prospects to the next level? Jump-start your career with our Premium A-to-Z Microsoft Excel Training Bundle from the new Gadget Hacks Shop and get lifetime access to more than 40 hours of Basic to Advanced instruction on functions, formula, tools, and more.


Recipe Summary

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 5 slices pancetta bacon, raw
  • 1 (9 ounce) package cheese-filled tortellini
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons grated Parmesan cheese

Heat oil in a large skillet over medium heat. Saute onion and bacon until onion is translucent and bacon is brown remove from skillet and drain on paper towelling.

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente drain.

Return onion/bacon mixture to skillet and add cooked tortellini. Toss with 2 tablespoons olive oil and heat through. Place in serving dish or bowl, sprinkle with vinegar and cheese and serve immediately.


Ultimate Comfort: Baking with Cheese

Made with 18 eggs, two cups of cheese, and one cup of cream, this frittata makes a decadent brunch dish for a crowd.

Naomi Duguid came across this dish at a guest house in Mrauk U, a beautiful ancient capital in far western Burma. The custardy eggplant was served as part of a meal alongside rice, salads, and curries.

This warm, sweet-spicy goat cheese dip is an easy alternative to a cheese plate.

Rick Bayless's stellar vegetarian sandwiches (tortas) are full of earthy mushrooms and tangy goat cheese.

A pinch of cayenne pepper adds a spicy kick to these savory cookies, flavored with both sharp cheddar and smoked Gouda cheese. If you prefer, you can replace the smoked Gouda with Gruyère.

For her lovely riff on classic chicken cordon bleu, Marcia Kiesel replaces the heavy ham-and-Swiss-cheese filling with creamy havarti and thyme.

In a class at Point Reyes's new culinary center, students learn to top focaccia with pears and blue cheese.

Cabot Clothbound Cheddar Gougères are perfect with cava for a celebration, like New Year's eve.

Do lasagna cupcakes sound like a great idea or just plain wrong? Either way, they're part of a savory cupcake trend, but feel free to call them mini lasagnas, too.

Gruyère, sour cream, Dijon and dry mustard, cayenne, and Parmigiano make this golden, browned soufflé a treasure trove of delight to those waiting to dig in.

Three different types of cheese &mdash goat, sharp cheddar, and Parmigiano-Reggiano &mdash plus sour cream and egg yolks, make this recipe from chef Ben Vaughn of Restaurant Grace in Memphis especially rich.

Store-bought naan and pita can do more than scoop up dip. Use as an instant pizza crust, and top it with white beans, pancetta, and Fontina cheese.

The style is called free-form because the pasta can be arranged in different ways &mdash for instance, folded over the filling &mdash instead of traditionally layered.

This crusty baked polenta is swirled with mashed butternut squash and smoked Gouda cheese.

Shredded extra-sharp white cheddar cheese, shredded extra-sharp orange cheddar cheese, pimiento, and bacon are all spread and melted on crostini toasts.

This version of mac n' cheese works beautifully with any semi-hard cheese but is particularly good with an international blend of French Mimolette, aged Dutch Gouda, and American Vella dry Jack. A fine layer of Italian Parmigiano-Reggiano forms a crisp topping.

Fresh goat cheese, chopped dry chorizo, and minced chives are wrapped inside phyllo dough to make rolls much like the ones found on the streets of Argentina.

This version of potato gratin combines lots of sharp, nutty Manchego cheese and smoky San Simón cheese (Gouda is a fine substitute) for a rich, complex flavor. Yukon Gold potatoes are preferable here.

This recipe is as fun to eat as monkey bread (little balls of yeast dough that are baked in a pan together, then pulled apart at the table) but a lot less time-consuming to make. Bake until golden and fluffy.

Boost the flavor of the creamy goat cheese filling with garlic and basil. The result works both as a side dish or a main course. Pair with a salad and crusty bread.


Recipe Summary

  • 4 eggs, lightly beaten
  • 2 cups heavy cream
  • 1 cup freshly grated Parmesan cheese
  • 1 (16 ounce) package penne pasta
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • ½ pound sliced pancetta, chopped
  • ½ teaspoon ground nutmeg
  • ½ cup pine nuts, toasted
  • ½ teaspoon salt
  • 1 teaspoon black pepper
  • ¾ cup chopped Italian flat leaf parsley
  • ½ cup freshly grated Parmesan cheese

Whisk together the eggs, cream, and 1 cup of Parmesan cheese in a bowl. Blend thoroughly, and set aside.

Bring a large pot of lightly salted water to a boil. Add the pasta, and cook until al dente, or for 8 to 10 minutes. Drain pasta, then return it to the pot (off of the heat), and cover to keep warm.

Meanwhile, heat the olive oil over medium heat in a large skillet add the onion and cook until transparent, about 8 minutes. Remove onion from the skillet place in a bowl, and cover to keep warm.

Using the same skillet, cook the pancetta over medium heat until browned, tossing with nutmeg. Drain on paper towels.

Combine the pasta, onion, pancetta, pine nuts, salt, and pepper in the same large skillet over low heat. Slowly stir in the egg-cream mixture, tossing gently so the eggs don't scramble. Cook until just heated through. Remove from heat and toss with parsley and remaining 1/2 cup Parmesan cheese. Serve immediately.


Get Your Frittata Fix Morning, Noon, and Night with These 12 Stunning Recipes

This quick, hearty frittata makes a substantial meal, as it is loaded with crispy bacon and brussels sprouts.

Frittatas are great warm or at room temperature, making this a smart meal for a busy night when not everyone in the family can sit down to dinner at the same time.

The classic ham and cheese combination gets a nutritious upgrade with protein-rich eggs and fresh green beans.

Although it makes a delightful breakfast, the frittata could also be served with a green salad for a lunch or light dinner. White button mushrooms can be substituted for the shiitakes trim but do not remove the stems. Cook the vegetables, then add the seasoned eggs, and bake the frittata &mdash all in one pan.


Pizza is the perfect comfort food especially this year when getting restaurant meals has not been as easy as it used to be.

The great thing about pizza is you can easily get it delivered or take-out and it tastes amazing. You don't have to worry about pizza not tasting good when you decide to dive into it.

We focused on local Spokane pizza restaurants for this guide. Spokane does have all of the major chain pizza restaurants including Pizza Hut, Mod Pizza, Blaze Pizza, Dominos, Round Table, and more.

The Inland Northwest LOVES Pizza! From artisan pizza to traditional pizza varieties you will find it here.

Pizza Delivery

One great thing about technology is you can now order pretty much any restaurant you love via DoorDash, Uber Eats, or Postmates.

Many of the Spokane Pizza restaurants have their own delivery options depending on where you need a delivery.

Wood Fire Pizza Restaurants

If you love wood fire pizza restaurants these are the Spokane pizza restaurants you are going to love these great pizza restaurants.

Gluten-Free Pizza

If you are looking for Gluten Free pizza in Spokane check out these pizza restaurants.

Cole's Gluten-Free Bakery - If you have celiac disease or are not eating gluten you will want to check out Cole's Gluten-Free Bakery and Restaurant. The entire restaurant is gluten-free so you do not have to worry about cross-contamination.

They offer 8 inch and 14-inch gluten-free pizza crusts. They have a variety of toppings available for the pizzas. They also offer take and bake pre-made pizzas.

Pizza Rita's - Multiple locations, they have gluten-free crust but you may want to ask about how they minimize cross-contamination if you have a serious gluten allergy.

Grand Boulevard Pizza - Red sauce, mozzarella cheese, pepperoni, Italian sausage, fresh mushrooms, black olives, green peppers & onions.

6 Cheese Pizza - Red sauce, mozzarella, feta, ricotta, fontina, parmesan & Romano cheese

Benniditos Pizza

Location - Lower South Hill

Pizza Type - Classics plus more

We had heard about Benniditos Pizza for years before we finally made it over to the South Hill to try it! I feel like I missed out on years of enjoying their epic pizza by not making the drive. They have been a local pizza restaurant for over 25 years!

I don't know if I have the right words to describe how good that first bite of Benniditos Pizza was. We were sitting in our car having a car picnic and both my husband and I looked at each other with awe in our eyes over how delicious it was.

I do have to admit something about the Benniditos Pizza. it is not small! I mean seriously their pizzas are big. We ordered a couple of large pizzas thinking we would have leftovers for the weekend. When I went into the restaurant to pick the pizzas up they asked if I needed help carrying them to the car.

That probably should have been my first indicator that we were in for a treat. The large pizzas are LARGE! They would be perfect for a family dinner or picking up a few of them for a party. I was barely able to eat 2 slices of pizza and I was stuffed they are that big.

This is a pizza place you can't judge by its website or the outside. Their website is basic, no-frills but gets the job done. We were able to easily order our pizzas and schedule the time we wanted to pick them up.

Benniditos Pizza is hand-tossed pizza dough topped with amazing ingredients. Their crust is thin in the middle and has a thicker breadier crust that you can tell is hand-tossed.

6 Cheese Pizza - Red sauce, mozzarella, feta, ricotta, fontina, parmesan & Romano cheese

Chicken Alfredo Pizza - Alfredo sauce, mozzarella, spinach, mushrooms, artichoke hearts, chicken & pancetta bacon

Grand Blvd. - Red sauce, mozzarella cheese, pepperoni, Italian sausage, fresh mushrooms, black olives, green peppers & onions.

Dessert Pizza - Cinnamon sugar over a buttery crust topped with cream cheese frosting! The large dessert pizza had 16 slices when we ordered it.

Benneditos Address: 1426 S. Lincoln St.

Off of 14th behind the Rosaurs Grocery Store. Your GPS may send you to the Rosaurs parking lot but keep driving around the corner.

Benneditos Phone Number: (509) 455-7411

Flatbread - Extra virgin olive oil, house seasoning, Beecher’s cheese curds, and shaved parmesan.

House Pizza - Tomato sauce, Mozzarella, Casa Cano Farms sausage, pepperoni, mushrooms, caramelized onions.

The Neopolitan - Pomodoro sauce, aged parmesan, fresh mozzarella with fresh basil and balsamic reduction

South Perry Pizza

Pizza Type - Artisan Pizza

South Perry Pizza offers epic artisan pizzas that taste amazing! My husband took a bite of his house pizza on our date night and told me that he was in pizza heaven!

I mean how can you go wrong when the flatbread has melted Beecher's Cheese curds on it! HELLO YUM!

This is a Spokane pizza restaurant that does not scrimp on toppings. I love that when you walk in the door you can see them hand tossing pizza dough to get the perfect shape.

South Perry Pizza has both regular crust and gluten-free crust pizzas available. Their pizzas are 12 inches except for at lunch when they offer a 7-inch lunch pizza until 4 pm.

House Pizza - Tomato sauce, Mozzarella, Casa Cano Farms sausage, pepperoni, mushrooms, caramelized onions.

Flatbread - Extra virgin olive oil, house seasoning, Beecher’s cheese curds, and shaved parmesan.

The Neopolitan - Pomodoro sauce, aged parmesan, fresh mozzarella with fresh basil and balsamic reduction

Rosa - Olive oil, provolone, mascarpone, red onions, rosemary, toasted pistachios.

Brooklyn - Red sauce, Casa Cano Farms sausage, mozzarella, parmesan, peppadew peppers, red pepper flake, olive oil, and balsamic drizzle.

South Perry Pizza Address - 1011 S Perry Street, Spokane

Mac n Cheeza Pizza - Parmesan cream, white cheddar & mozzarella blend, KC bacon & cavatappi pasta. Finished with chives.

Carnivore Pizza - pomodoro sauce, pepperoni, Kansas City Bacon, prosciutto, prime rib, house cheese blend and parmesan cheese.

The Boiler Room

The Boiler Room offers a great menu of wood-fired pizzas. New owners took over the restaurant in the past couple of years and really upped their pizza game.

The restaurant has a nice outdoor patio and seating for summer. They offer really great happy hour prices!

The Mac n Cheeze Pizza is fantastic!

I will say the three-cheese pizza is good, not great. The flavor was a bit bland when we had it. I would definitely go for a pizza with additional toppings in the future.

MAC 'N CHEEZA - Parmesan cream, white cheddar & mozzarella blend, KC bacon & cavatappi pasta. Finished with chives.

THE CUBAN - Spicy brown mustard, pulled pork, Canadian bacon, pickles, caramelized onions & swiss cheese.

THAI ME UP - Peanut ginger sauce, chicken breast, house cheese blend, red bell peppers & serrano peppers. Finished with fresh basil, cilantro, sesame seeds, and sriracha.

They also have a couple of dessert pizzas!

Boiler Room Address: 6501 N Cedar St, Spokane

Boiler Room Phone Number: (509) 863-9213

Colossus Pizza with barbecue chicken, bacon, and onions with a barbecue sauce base.

Pizza Pipeline

Locations - Downtown, North Spokane, Spokane Valley, South Hill, Shadle, and Millwood.

Pizza Type - Delivery and Take Out

It may surprise you to see Pizza Pipeline on our list of Spokane Pizza restaurants but they offer a great delivery pizza and are a local favorite. We have been known to order Pizza Pipeline on nights when the last thing we want to do is cook dinner.

Pizza Pipeline has been a Spokane Pizza staple since 1988. There are 6 Pizza Pipeline locations in Spokane spread all over the city and one in Pullman.

When you get Pizza Pipeline you have to get Tricky Sticks (Cheesy Garlic Stix coated with a Parmesan Romano cheese blend and served with traditional pizza sauce.) and Cinnamon Sweet Stix topped with cream cheese icing!

The Cinnamon Sweet Stix are delicious even the next morning! I am going to admit to having them for breakfast a couple of times this past year.

My husband loves to tell me about the Colossus Pizza which is a 26-inch pizza from Pizza Pipeline. He likes to reminisce about his college days when he and the guys would order a Colussus and have pizza night.

We ordered the Colossus pizza one day when we had family over and didn't tell them it was as big as it is. They were shocked when they saw the box and the 30+ pieces of pizza. It is nearly 5 square feet of pizza goodness the box says.

In the photo above you can see just how big the pizza box is. My husband is 6 foot 3 and not a tiny guy and the box still looks huge.

Petes Pizza

Location - Gonzaga District and Shadle Area

Petes Pizza was the first pizza place I tried in Spokane. One of my good friends kept telling me about their epic calzones and that we had to go get them.

This was almost 20 years ago and we still visit Petes Pizza often. They have been a Spokane pizza place since 1972 when the Sharp location near Gonzaga opened.

Petes Pizza makes their pizza dough and tomato sauce fresh daily.

They have fantastic monthly specials and flavors of the month. Make sure to order the garlic cheese bread it is delicious.

Dalton Pizza -
honey apple BBQ sauce, house cheese blend, pulled pork, caramelized onion & coleslaw

Fairview Pizza -
heavy cream, house cheese blend, pears, gorgonzola cheese crumbles, finished with white balsamic reduction without the normal house back bacon.

Flying Goat

Location - Audubon Neighborhood

Pizza Type - Neopolitan Style Pizza

Flying Goat makes their dough fresh each morning. The dough is hand-stretched when you order your pizza to make sure the pizza is of the highest quality possible.

They use fresh local ingredients and artisan meats some of which are cured in-house, along with the homemade sauce.

One thing we really like about the Flying Goat is how much focus and care went into building the restaurant. You can see wood reclaimed from a Ritzville grain elevator that was originally built in 1910.

This is a local favorite when it comes to artisan wood-fired pizzas made with incredible ingredients.

Fairview - heavy cream, house cheese blend, house back bacon, pears, gorgonzola cheese crumbles, finished with white balsamic reduction.

Dalton - honey apple bbq sauce, house cheese blend, pulled pork, caramelized onion & coleslaw.

Flying Goat Address - 3318 W Northwest Blvd, Spokane

2nd avenue combo pizza - Pomodoro sauce, mozzarella, pepperoni, house-made calabrese sausage, prosciutto, grated parmesan, and chives.

Fig & Blue Cheese Pizza - garlic olive oil, mozzarella, black mission figs, buttermilk blue cheese, fresh arugula, and balsamic. Without the normal prosciutto.

Iron Goat Brewing

Location - Downtown Spokane - West End

Iron Goat Brewing is located on 2nd Avenue on the west end of Downtown Spokane. This Spokane Brewery is housed in an industrial feeling building and offers a rotating beer selection and epic pizza! They also have wraps and sandwiches if you are not feeling like a great pizza.

One thing we really like about the Iron Goat Brewing pizza menu is the variety of options that are included. These are not your standard pizzas they are foodie pizzas!

You can expect to find fun toppings including house-made calabrese sausage, black mission figs, prosciutto, Thai chicken, and more.

They make both their dough and pizza sauce in-house along with the calabrese sausage.

The Iron Goat Brewery makes it really easy to order vegan, vegetarian, or nut-free menu items even with online ordering. Their menu designated which pizzas and menu items can be made to fit dietary needs.

The brewery is named after the garbage eating Iron Goat that can be found in Riverfront Park. This is a Spokane Pizza/brewery you do not want to miss.

2nd avenue combo - Pomodoro sauce, mozzarella, pepperoni, house-made calabrese sausage, prosciutto, grated parmesan, and chives.

Fig and blue cheese - garlic olive oil, mozzarella, black mission figs, buttermilk blue cheese, fresh arugula, prosciutto, and balsamic vinegar.

Spicy banh mi - pulled pork, mozzarella, house-pickled veggies, serrano peppers, cilantro, and sriracha aioli.

Thai - peanut sauce, mozzarella, Thai chicken, roasted red peppers, toasted peanut, fried garlic, black sesame, sriracha aioli, and Thai basil.

Iron Goat Brewery Address - 1302 W 2nd Ave, Spokane

Loaded Baked Potato Pizza - Spicy white sauce on the regular crust with crispy tater tots, bacon, onion, green onion, mozzarella, and cheddar with a swirl of spicy sauce.

River City Pizza

Location - Spokane Valley, Otis Orchards, and CDA

Type - Delivery and Pick Up

River City Pizza offers delivery and pick up. They do not have a seating area within the restaurant but don't worry this pizza tastes amazing even in the car.

They have wings, mac and cheese, lasagna, salads, dessert pizzas, and a great pizza menu. They also offer stromboli and calzones. When we tried to decide what to order we had a hard time because everything looked amazing.

The calzone was huge and turned into multiple meals. My husband had the Loaded Baked Potato Pizza with spicy white sauce on the regular crust with crispy tater tots, bacon, onion, green onion, mozzarella, and cheddar with a swirl of spicy sauce. Tater tots on pizza should definitely be a thing!

They offer delivery to Otis Orchards, Liberty Lake, Newman Lake, East Valley, and Greenacres.

Bacon Cheeseburger - Marinara sauce on the regular crust with beef, bacon, onions, dill pickles, mozzarella, cheddar, and fresh tomatoes with a swirl of yellow mustard.

Balsamic Peaches with Blue Cheese - white sauce on a thin crust with peaches, crumbled blue cheese, chicken, mozzarella, and a balsamic drizzle.

Buffalo chicken mac - Vermont white cheddar mac and cheese on a regular crust with chicken, bacon, jalapeno, green onions, and mozzarella with a swirl of spicy sauce.

Cuban - White sauce on a thin crust with salami, Canadian bacon, bacon, diced dill pickles, and mozzarella cheese with a swirl of yellow mustard.

Quattro Formaggi Breadsticks - three cheese blend with Beecher’s Flagship cheese, fresh chopped parsley on a garlic olive oil base, served with a side of red sauce.

Pepe Sal - Italian sausage, pepperoni, fresh mushrooms & provolone on crushed red pepper infused savory red sauce with our three cheese blend

Versalia Pizza

Versalia Pizza in Kendall Yards used to be called Veraci Pizza before they changed their names in early 2021. They have amazing wood-fired pizzas, appetizers, and salads.

They offer whole pizzas or by the slice in their Kendal Yards Restaurant. We love picking up a couple of pizzas for date night and parking with a view of downtown Spokane while we savor each slice.

Pepe Sal - Italian sausage, pepperoni, fresh mushrooms & provolone on crushed red pepper infused savory red sauce with our three cheese blend

Prosciutto Arugula - Proscuitto, fresh mushrooms, fresh mozzarella on garlic olive oil with our three cheese blend topped with fresh arugula

Carnivore - Pepperoni, Italian sausage, black olives, red onions & shaved parmesan on savory red sauce with our three cheese blend

Brussels and Bacon - Bacon, brussels sprouts, Beecher's flagship aged cheddar, balsamic reduction on garlic olive oil with our three cheese blend

Sienna - Sun-dried tomatoes, artichoke hearts, kalamata olives, and chevre cheese on garlic olive oil with our three cheese blend

Vegan Pie - Arugula, artichoke hearts, spicy portobellos, roasted red bell peppers, caramelized onions on garlic olive oil and savory red sauce base with a balsamic reduction drizzle

5 Pounder pizza with 11 Toppings loaded onto a large pan pizza. Pepperoni, Beef, Sausage, Mushrooms, Black Olives, Onions, Green Peppers, Ham, Pineapple, and Bacon. Without the fresh tomatoes that came with it.

Pizza Rita

Location - Spokane Valley, North Spokane, Central Spokane, Downtown in the STA Bus Plaza

Pizza Rita opened in Spokane in 1989 making it one of the oldest pizza places in town. They offer classic pizzas and some fun pizzas including the 5 pounder with 11 toppings.

One really cool thing about Pizza Rita is they will take any local pizza coupon! They make their pizza dough on-site daily so it is fresh and tastes amazing. I read that they go through over a ton and a half of flour every week! That is over 3,000 pounds of flour!

5 Pounder - 11 Toppings loaded onto a large pan pizza. Pepperoni, Beef, Sausage, Mushrooms, Black Olives, Onions, Green Peppers, Ham, Pineapple, Bacon, & Fresh Tomatoes.

Cheesy 8's - filled with melted mozzarella cheese and seasoned with garlic and parmesan cheese. Served with zesty pizza sauce or savory ranch dressing.

How we picked the Best Spokane Pizza Restaurants

We have lived in Spokane for over twenty years and love supporting local restaurants. I am going to admit that I LOVE PIZZA!

If I had to pick one food to eat on a frequent basis it would be pizza. There is just something magical about the combination of a great crust, quality cheese, and fresh-made sauce.

One thing I love about pizza is you can easily enjoy it in the car, at home, or in a restaurant. The past year has made sitting inside a restaurant difficult which has made take-out pizza even more popular.

When we started writing this Best Pizza Spokane guide we sat down and created a large list of every local pizza restaurant we could find in the Spokane Region. I then dived into social media to see what each restaurant's pizza looked like and where they were located.

From this initial list, we started visiting local pizza restaurants all over town. We already had our tried and true favorites that we have been going to for over 20 years but we wanted to expand our pizza favorites as much as possible.

This pizza list is constantly evolving as we try new places. We will continually update this Spokane Pizza Restaurant list with the best pizza we find. If you don't see a specific pizza restaurant on the list we may not have made it there or we may have not loved their pizza or service during our visit.

We are only sharing the best pizza in Spokane! Thankfully we have had great luck with almost every pizza place we have visited but there have been a few that we do not recommend. Instead of listing them here, we have them on a list for return visits. We truly want to make sure that when you spend your hard-earned money you get the best pizza in Spokane.


Directions


Start by preheating your oven to 450-500 degrees, preferably with a pizza stone, for at least 20 minutes.

Next, prep your chopped tomatoes. Just season them with a bit of salt, pepper, and oregano, and it makes a great pizza sauce. Chopped tomatoes such as Pomi (or any canned tomato) work great.

Next, roll out your dough to the thickness that you’d like, and use a fork to poke holes in the middle of the pizza, where the sauce and toppings will sit.

When that’s done, brush a bit of olive oil over the crust and then add a layer of your chopped tomato sauce (as much or as little as you’d like). Follow that with bits of provolone, and the spinach, onion, mushroom, and garlic. It is also a good idea to lightly coat the vegetables in olive oil.

When your pizza is ready, pop it in the oven for 12-15 minutes (or 7-10 minutes for thinner crusts), or until the crust is golden, and the cheese has a nice color. The cooking time will vary based on the thickness of your crust, so it’s best to keep a close eye on it.



Comments:

  1. Hughes

    I consider, that you are mistaken. I can prove it. Email me at PM, we will talk.

  2. Kannon

    Agree, your idea is simply excellent



Write a message