UK wrote:Does anyone eat the jalapenos. College dorm halls (as they were 4.75 for a large), would be loaded with these pizza boxes with these peppers, I thought it was a waste of money.
Heck, yes. I love pepperoncini.
it is the only positive thing about papa johns...the pepperocini.
I like Papa John's because they are one of the few locations that cooks the pepperoni under the cheese. I prefer greasy, soft pepperoni to crispy, burnt pepperoni.
Though they may not do that anymore. I don't think I've had Papa John's in 5 years.
UK wrote:The one thing I didn't understand, when I would get pizza from "Snappy Tomato", they would always put like 4 jalapeno peppers on the side.
Why?
papa johns does that too.. and i love the garlic butter sauce..
The Pepperonicinis on Papa John's pizza are great. Pull out the stem and stick the pepper on the end of the pizza and take a bite with all of it together. Marvelous.
When I get pizza from the big chains, though, I'm getting into a bad habit of using dipping sauces all the time, either the garlic butter sauce, Ranch, and especially Blue Cheese.
1.) I forgot that I was going to use refried beans in the recipe. No matter, it was good without them.
2.) I should have mixed in the cheese with the meat mixture, rather than layering it on top. With it on top next to the top crust, it kept too much moisture there, and the top crust came out fairly gooey.
3.) Meat stuffing is 1 lb. of lean ground beef, taco seasoning, 2 jalepenos, 1 green pepper, 1 can of chopped olives, 1 can of Ro-Tel (Mexican with lime). Cheese is a mexican blend. Salsa on top is the Ms. Renfroe's Habenero salsa mixed with another smoked pepper salsa (the habenero by itself was a bit too spicy).
4.) Another crust mistake, I let the dough rise a bit too much before starting to cook, so it was really rising up around the sides while cooking. Had to chop it off and keep baking.
It basically came out like a mexican meat pie. Yes, that's every bit as good as it sounds. I will definately attempt again.
Nice work.
A refried beans layer would be a great addition to this.
