Domino’s Japan, “feeling of autumn,” with four different quarters:
-mushroom/butter soy sauce from Shinetsu region
-fried eggplant and mushroom from Kumamoto
-three types of cheese and cream sauce from Hokkaido
-salmon and cream from the Sanriku region
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Thanks to @Phoenikia for posting the link to the apple-bacon pizza. Here’s my take on it:
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Sourdough-spiked crust (Serious Eats Pan Pizza).
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Bechamel with shallots and thyme
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Onions caramelized with more thyme and finished with a glug of Calvados.
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Cheeses included gruyere, mozz and a sharp-white cheddar which we smoked ourselves.
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Honey-crisp for the apple, and store-bought bacon.
This was very, very tasty. If anything, I’d squeeze a tad more apple on it next time just to get a little more acidity, but otherwise, perfect. The smokiness really comes through, and the apple is in perfect contrast with the melty cheese and onions. Will make again.
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Looks great!
I hope to return to Foxy in Mtl where I first tried it!! Hopefully this year!
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Looks really good… and like the idea of the gruyere and honeycrisps. Kinda reminds me of my pineapple/bacon/chicken model, but I use kinda a BBQ sauce instead of a bechamel.
Wondering what would be a sweeter/spicier/more acidic sauce for this pup?
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The one I ordered was drizzled with maple syrup. Might have had a drizzle of balsamic, can’t remember.
It’s more like a Flammkuechen / Tarte Flambée, in that crème fraiche is between the dough and the apples/ bacon.
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Yeah… maybe a maple/vinegar with red pepper flakes, garlic, orange/lemon zest, and a sherry/red wine cornstarch slurry to thicken. Yum!
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I like the idea of balsamic. We tried the honey/heat combo, and that didn’t seem to do it. I was thinking maybe a few drops of boiled cider, or a squeeze of lemon?
We have half the pizza left for tomorrow breakfast. Will try a few things.
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A General Tso’s Chicken Pizza we made the other night.
A great way to use up leftovers. Have done the same with Chicken Tikka Masala and similar dishes. Use whatever sauce it comes with as a base, mozzarella, then cut the chicken into sizeable pieces, bake, and then top with fresh scallion (or cilantro if going Indan).
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Tasting results: 2 : 1 balsamic vinegar : boiled cider for the win.
Leftover pizza was delicious.
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These are the pizza options at a newish restaurant called AnnDining in London, Ontario, where I’ll be ordering pizza tonight.
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Love the corn, but FO with the ranch on pizza. But I don’t understand peeps who put ranch or blue cheese on their wings, either.
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Blue cheese dressing as the accompaniment to wings.
Ranch is for Blue Cheese Wusses.
I dip the accompanying celery and carrots in the blue cheese dressing, not the wings.
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Right? The dressing is for the c-e-l-e-r-y.
I prefer blue over ranch as well, and usually make our own bc the very good wings place near us sells terrible blue cheese dressing. Their celery was also nasty the one time we got it on the side, but thankfully we have celery in the house quite often.
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I am continually distressed by this obscene trend of corn in places where it should never be.
Cob- great
Creamed -ok
In cornbread - fantastic.
Sprinkled on potatoes and gravy or on “pizza”-should be illegal.
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Could not agree more.
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My favorite pizza at the place I delivered for in college was half mushroom/ham/spinach and half corn/tuna/onions. Cheese on top of the toppings.
Orgasmic 
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Cornmeal crust for pizza is fantastic.
Not just as a dusting on the stone to prevent sticking, but as an actual ingredient in the dough.
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Sounds like it was just missing the ranch dressing 
This was in Germany?
Nope.
Yup.
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