September is kind of a weird month. Half of it is still summer, then the other half is fall. One day you’re still enjoying hot dogs and corn on the cob, and then the next pumpkin has taken over the world. Since we made this pizza in the latter half of the month we decided to go with a slightly more fall-themed pizza. An obvious choice was pumpkin, but we’ve already done two pumpkin themed pizzas, both sweet and savory, so we weren’t quite ready to revisit that yet. Apple was the next main fall flavor to come to mind. We’ve used apple on pizzas before as well, but not on a savory pizza, so that seemed like a good place to start.
Ever been to a dumpling house? Or a noodle house? Or any of those delicious little restaurants serving small treats from Chinese and other Asian cuisines in an informal setting? Meg and I frequently hit up Red Tiger Dumpling House, up in Stony Brook, NY and we recommend the shit out of it if you’re in the area. Aside from the awesome wontons and buns and different dumpings you can get, one of the neater finger foods you can get are scallion pancakes. Considering they look like tiny, little pizza doughs, this seemed like a no-brainer for a Pizza Lab.
A few weeks ago, this picture popped up on my Facebook newsfeed courtesy of Ted Allen (host of Chopped)’s fan page.
The caption indicated that they were cheesy French onion soup rings. I immediately Googled this concoction and discovered that they’re a menu item at the New York City restaurant Alder. I immediately sent the picture to Erik saying something along the lines of “Holy shit these look amazing, we need to make them immediately. They’re pretty much just disco fries with onion rings.” He agreed and thus our version, which we’ve been calling disco rings, was born.