Sunday, November 7, 2010
I've travelled all over the country and Canada for business. As a result, I've eaten pizza at all kinds of different locale's including Chicago and NYC, however, the best pizza I've ever had is Fleur de Lis in my home town of Baton Rouge. Fleur De Lis was an existing cocktail lounge out of the city limits on a gravel road, back in 1946, when Mama & Papa Guercio bought it. Mama Guercio decided to make a small pizza as an appetizer for the lounge customers and her pizza was enjoyed so much that she begin to sell them. She originally made the pizza in small pie pans she brought from home. When she realized they needed a larger size, she used a rectangular cookie sheet and the "square" pizza Fleur De Lis is famous for was born.
If you haven't been to Baton Rouge and have the opportunity or if you live there and haven't had a pizza from Fleur De Lis, you need to go! However, if you don't live there anymore and are missing some Fleur De Lis pizza, you are going to love me! I've figured out the Round The World recipe!!! Yep, I finally did it. I don't live in Louisiana and haven't for years so I can't get home to get my fix anymore. I've been craving it therefore, through trial and error, I finally came up with the recipe. It still needs a little tweaking here and there but you would be hard pressed to tell the difference. At any rate this is still a darn good pizza recipe!
Fleur De Lis - Round The World Pizza
Smallest pkg lean ground meat (I prefer lean ground chuck)
1 pkg Mild Italian sausage, removed from casing
1 sm yellow Onion, halved then sliced thin
1-1/2 tsp Fennel
1-1/2 tsp Italian seasoning
1 sm can sliced Black olives, drained
1 sm can sliced Mushrooms, drained
1 sm can Tomato paste
4 tbl Olive oil
Garlic to taste (fresh minced or powdered)
½ tsp Salt
½ tsp pepper
1 tsp Tony’s
Canadian Bacon (if large round slices, cut into quarters)
3 pkgs sliced Provolone (shredded is better but I couldn’t find it)
3 pizza crusts (I used Boboli store bought or you can prepare your own)
Ground Romano cheese optional
In medium to large skillet, brown ground meat and Italian sausage (removed from casing). As the meat is cooking keep breaking it up so, when it is done, it is ground and not lumpy. Add onion, mushrooms, fennel, Italian seasoning, garlic, olives, tomato paste, olive oil, salt, pepper, Tony's and saute until everything is browned and cooked thoroughly. Taste and adjust seasonings, if necessary.
Alternately place pepperoni and salami on pizza crust and spread cooked meat mixture on top. Make sure to spread it so that it is about a half inch thick, any thicker and the crust will get soggy. Generously top with provolone cheese, one layer of sliced isn’t thick enough so I used two layers. Bake at 425 degrees until cheese is mostly browning on top.
The quantity of pizza mixture is sufficient for 3 round pizza crusts. I used Boboli but in the future, I am going to make the following Bisquick recipe and press it into a rectangular cookie sheet. A good crust makes all the difference in the world and is crucial to a good pizza. Any leftover meat mixture can be frozen for future use.
2 cups Bisquick
1/2 cup hot water
1 tablespoon olive oil
Preheat oven to 425 degrees. In medium bowl, combine baking mix, water, and olive oil and beat hard until a dough forms. Press dough into a greased pan, dipping your fingers in flour to prevent sticking. Prepare pizza as indicated above.