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Hungry Howie’s. If you love flavored crust, you have Hungry Howie's to thank. They introduced it back in 1985, changing how people enjoy pizza. Hungry Howie's dough is made fresh daily at more ...
Hungry Howie's began an evaluation process and started testing flavored crusts in a few stores, rolling out eight flavors in 1985. [5] The current flavored crust options are butter, butter cheese, asiago cheese, ranch, cajun, sesame, garlic herb, and Italian herb which replaced onion crust in 2023. Multiple crust flavors may be combined. [6]
A&W; barBURRITO Canada; Booster Juice; Burger Baron; Boston Pizza; Chez Ashton; Chicken Delight; Coffee Time; Cora; Country Style; Dixie Lee Fried Chicken; East Side Mario's
Pizza Hut introduced stuffed crust pizza, created by Patty Scheibmeir, and launched it on March 25, 1995. It was marketed in a commercial with Donald Trump. [1]Pizza Hut was sued by the family of Anthony Mongiello for $1 billion, over claims that Pizza Hut's stuffed crust infringed on Mongiello's 1987 patent (US4661361A) on making stuffed pizza shells.
Sure, there's nothing better than flour on your face, the therapeutic rolling of a pin, and a homemade, flaky pie crust, but hey, sometimes we just don't have the time, and a store-bought version ...
Preheat the oven to 375°F. Heat a 10-inch cast-iron skillet over medium heat. Add the bacon and cook until crispy, 8 to 10 minutes. Remove from the heat and transfer the bacon to a paper-towel ...
New York–style pizza is a pizza made with a characteristically large hand-tossed thin crust, often sold in wide slices to go. The crust is thick and crisp only along its edge, yet soft, thin, and pliable enough beneath its toppings to be folded to eat. [1] Traditional toppings are simply tomato sauce and shredded mozzarella cheese.
Gino's East was opened in 1966 [1] by Sam Levine, Fred Bartoli, and George Loverde. Previously, they had opened the original Gino's in 1960 at 930 N. Rush Street. They bought a building on East Superior Street "but didn't know what to put in it," Levine told a Tribune reporter in 1983, when the restaurant was sold to new owners.