Edgar Allen Poe Pizza

"There is a pizza chain called Dewey's that makes this. Of course, I don't have their fabulous crust recipe here (if I did I'd be out selling pizza). Just use the best, lightest, average thickness crust you have (preferably home made). If it turns out even halfway like the pizza at Dewey's, I promise your desire to eat other pizza will be "nevermore". And yeah, I am still working on bringing you that crust recipe!"
 
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photo by FLKeysJen photo by FLKeysJen
photo by FLKeysJen photo by FLKeysJen
photo by JackieOhNo! photo by JackieOhNo!
photo by Halcyon Eve photo by Halcyon Eve
Ready In:
20mins
Ingredients:
10
Serves:
2-3
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ingredients

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directions

  • Prepare dough.
  • Spread a thin layer of oil on dough, then sprinkle with fontina and mozzarella.
  • Arrange the toppings with the chevre in little chunks.
  • Bake in a hot oven (450°F+) on a preheated baking stone if you have it, till browned and bubbly.

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Reviews

  1. I actually used a whole wheat tortilla as the crust! It's always on hand, is just the right size for one person, and I love the thin crispness it gets! I really enjoyed the pizza, thanks Sue! :D
     
  2. Wow! Stumbled onto this when googling reviews for the Poe pizza. I'm a huge Deweys devotee too and it sounded good. Now I have confirmation from multiple sources that it is and a recipe that I can make it myself should I ever desire. Thanks for posting!
     
  3. The perfect veggie pizza and, with a prepared crust, faster to put together than the pizza delivery person can make it to your house! The only suggestion I would make is to omit the Fontina cheese. It's expensive (at least where I live) and we couldn't taste it - since the toppings are so flavorful - think using all mozzarella for the bottom layer would taste the same. I'll definitely make this again!
     
  4. This was a huge hit with my DBF, who almost ate the entire pizza by himself! Really a unique and flavorful pizza. Thanks for sharing.
     
  5. This was incredible! I made a few little alterations, but nothing major. I forgot to roast the garlic, so I squeezed it through a garlic press and spread it over the olive oil on the unbaked crust, then baked it for 10 minutes, until the crust and garlic were golden. Instead of fontina, I used a quattro formaggio blend of parmesan, asiago, fontina, and mild provolone. Also, I didn't measure anything--just scattered on what seemed like a suitable quantity. It had a marvelous balance of flavors, and while the garlic was certainly potent, it wasn't overwhelming (I used 5 cloves). It was extremely good--DH and I polished the whole thing off, when normally we eat half that amount! We just kept going back for one last slice! Thanks so much for posting, Sue! I suspect we'll make this often!
     
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Tweaks

  1. This was incredible! I made a few little alterations, but nothing major. I forgot to roast the garlic, so I squeezed it through a garlic press and spread it over the olive oil on the unbaked crust, then baked it for 10 minutes, until the crust and garlic were golden. Instead of fontina, I used a quattro formaggio blend of parmesan, asiago, fontina, and mild provolone. Also, I didn't measure anything--just scattered on what seemed like a suitable quantity. It had a marvelous balance of flavors, and while the garlic was certainly potent, it wasn't overwhelming (I used 5 cloves). It was extremely good--DH and I polished the whole thing off, when normally we eat half that amount! We just kept going back for one last slice! Thanks so much for posting, Sue! I suspect we'll make this often!
     

RECIPE SUBMITTED BY

I am a longtime member since 2002. While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com I may occasionally post something extra I have here. If you have questions, you can always contact me at contact@palatablepastime.com
 
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