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Pizza Lab #47: Smokey Autumn Squash Pizza

As the Fall draws to a close and we all curse under our breath about the impending cold, let’s take one dip into the pool of delicious Autumnal foodstuffs. Pizza Lab has experimented with pumpkins before, but to avoid repetitiveness we went for a more alternate take on the edible gourd, and used a butternut squash instead. There was a point where we actually had trouble thinking up an overarching theme besides just “Fall” but we eventually decided to toss in some smokey flavors since it seemed like a nice complement. Oh, and also because we recently bought a food smoker and smoked meats are reeeeeeally good.

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Pizza Lab #46: Butterfingers Pizza

Though it’s being posted late, this was October’s Pizza Lab.  Since October’s main event is Halloween and we were due for a dessert pizza, we decided to take our inspiration from Halloween candy.  We’re both huge fans of the chocolate/peanut butter combination so we tend to return to it frequently.  Butterfingers and Reese’s are both at the top of my list of favorite candies.  Since we’ve already done a Reese’s peanut butter cup inspired pizza, we turned instead to Butterfingers.  We decided pretty quickly that we wanted to use Butterfingers, but figuring out what else to put on the pizza took a bit more time.  Obviously chocolate and peanut butter would be involved somehow.  But just putting chocolate, peanut butter and chopped up Butterfingers on would be a bit too similar to the Reese’s pizza.  We had to get more creative.

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Pizza Lab #45: Savory Maple Apple Pizza

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.

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Pizza Lab #44: Ice Cream Pizza

Ice cream is a staple summer dessert.  Technically you can eat ice cream year round, but summer is when it really shines.  They even send trucks out to practically deliver ice cream to your house!  While that familiar jingle is a welcome sound of summer, you have to admit, in the dark evenings of winter it’d sound kinda creepy.  You’re also much more likely to want to eat a freezing cold treat when it’s hot out than when it’s freezing outside too.  Since August is the last full month of summer we wanted to make this month’s pizza lab nice and summer-y.  It was also time for a dessert pizza.  So as you may infer from the previous sentences, summer + dessert = ice cream!

That’s right.  We made an ice cream pizza.  It seems impossible at first, since pizza is baked and ice cream is frozen.  But as I’m sure many of us are aware, cold/room temperature pizza is a delicacy of its own, and so the step up to frozen isn’t actually that far of a leap.  Ice cream cake is a beloved party dessert (unless you’re Erik), so why not ice cream pizza?

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Pizza Lab #43: Grilled Corn Pizza

Somehow we let the month of June slip by us without doing a Pizza Lab.  We’re still not entirely sure what happened, but it did; we let you and ourselves down.  So we definitely couldn’t let another month go by.  We were going to stay on top of things and get it done early in the month!  We had ideas of doing a red, white, and blue pizza for the 4th of July.  Yet somehow we ended up just getting around to doing Pizza Lab last week.  Where does the time keep going?  We decided too much time had passed since the 4th of July for red, white, and blue pizza to be relevant, so we opted instead for a summery pizza.

There are many classic summer-time foods.  One such food is corn on the cob.  Sure you can get frozen or canned corn year round, but good corn for eating off the cob is only available from around the 4th of July until Columbus Day.  Perhaps these dates are shifted a little in other parts of the country, but here on Long Island at least, that’s the time to hit up the farm stands and get yourself some local corn.  Erik is currently in the throes of his annual grilled corn obsession, so it’s no surprise we ended up featuring it on a pizza.  It took a lot of brainstorming to figure out what else to put on the pizza other than corn though.

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