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Pizza with Pizzazz

I worked as a Chef in a restaurant called Pounders on the Island of Oahu for about a year making pizzas, burgers and all assortment of other dishes and I am sure that the best and more unique toppings are not even things you have deemed to consider. Creativity is the brand and I feel that food is just another medium, the combination of flavors and making sure that they can all compliment each other, im pretty dorky about it. a conessoior Is what I would consider myself.

I prefer a wood fired pizza with a thin crust if I have my best more opportune choice in pizza,

but to start you will need to make some crust, you can always buy your crust but I am not sure how much better it will be.

The Fat Boy

here is the recipe I normally reference for crust, I lost the one we used in the restaurant but this one is just as good. Some notes, you can use all- purpose flour but the bread flour really makes it a superior crust.

what you need

  • 1 cup warm water (110 degrees F/45 degrees C)

  • 1 (.25 ounce) package active dry yeast

  • 1 teaspoon white sugar

  • 2 ½ cups bread flour

  • 2 tablespoons olive oil

  • 1 teaspoon salt


1. Preheat oven to 450 degrees F (230 degrees C). Lightly grease a pizza pan

2. Place warm water in a bowl; add yeast and sugar. Mix and let stand until creamy, about 10 minutes.

3. Add flour, oil, and salt to the yeast mixture; beat until smooth. You can do this by hand or use a stand mixer fitted with a dough hook to make it easier. Let rest for 5 minutes.

4. Turn dough out onto a lightly floured surface and pat or roll into a 12-inch circle. Transfer to the prepared pizza pan.

5. Spread crust with sauce and toppings of your choice.

6. Bake in the preheated oven until golden brown, 15 to 20 minutes. Remove from the oven and let cool for 5 minutes before serving.

found on "all recipes"

Now the fun part. Toppings

My specialty pizza with all the pizzazz, is what I like to call, The Fat Boy

Named after the bomb dropped on Nagasaki it is sure to have an atomic affect on your flavor palette

what you need


BBQ Sauce


Srircha Mayo

(1/2 mayo, 1/2 srircha)

Red peppers



Purple onion

Grilled chicken





The base is a combination of pesto and barbecue, both need to be even coverage, 1:1 ratio.

2. To prep your Onion and Pepper thing slices are going to be the best way to do this. The Onion will be placed on raw. but To prepare the Red pepper start with a pan and the Garlic and Oil, roasting the garlic to create a garlic oil then place the red pepper slices into the oil and let them cook until they are soft and juicy.

3. Chicken should be lightly seasoned and then cut into small chunks.

4. Place the Mossarella in an even covering over the pesto/BBQ combo, then place even amounts of onion, Red pepper and chicken covering the cheese.

5. Add an additional light layer of mossarella and Parmesan. (if you still have your Garlic Oil from the peppers you are more than welcome to brush it along the crust it should help give it more a golden brown toast with extra flavor)

6. Cook the pizza until it is Golden brown and the cheese is melted. I dont really know how long this really is. It depends on how you are cooking it, in a woodier oven it could be around 7 minutes but in a standard home oven could be more like 25 minutes. so I would just recommend to keep an eye on it.

7. Once the Pizza is out of the oven, take your Sriracha Mayo and pipe it over the top of the pizza, a pretty solid amount is what I always choose to add because I feel it really amps up the sweet/ spicy collection of flavors.

my mouth is absolutely watering just thinking about how delish this pizza is, if you try it let me know.. also I dont know if I was skipping steps or if I laid it out well enough, I tried to write my own recipe since I was the one insane enough to combine such flavors. OOOOOoo so yummy, ENJOY!

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