Happy Happy Pizza! A British Pizza that *isn't* a hideous disaster? Is this possible? 
Happy Happy Pizza!

smilies eating pizza

Pizza #9: Lil' SantaPizza #9: Lil' Santa
Don't you wish it could be Christmas all year? Well you will once you see this cute little Santa Clause pizza.

Click here and check it out!
Australian Triple Play
The Saunderses are truly dedicated happy pizza craftsmen.. submitting no fewer than three amazing pizzas including "Mr. Splatface" pictured here.

Click here for more!

Got a smiley pizza? Send your photos and story to The Big Cheese and we'll post it on the site!

Recipe: Eat More Carbs, Please!

way to go, FAB! Now as many of you loyal happy pizza fans know, the British don't exactly have a stellar repulation on this web site for producing pizzas that even appear edible let alone imaginative and fun. New to the site? Then check out Hideous British Monstrosity and Strike Two for England to see for yourself just how much suck-age these pizzas contain. It's really quite flabbergasting.

Anyhoo... so of course I was surfing the internet thinking "there simply has to be a way I can integrate more flour into my diet" when BAM! I came across the The Flour Advisory Bureau's web site. Based in jolly ol' England, these fine folks are saddled with the task of getting their plump, jiggling population to eat more carbohyrdrates in an era where even youngsters seem to be on Atkins.

Well all I can say is that Jamie Oliver would choke on his foie gras if he saw this awesome little pizza and accompanying dough recipe. All his work was for nothing. Check this out:

Funny Face Pizza
These fun pizza faces are a great way to get the kids involved with making their own pizza and can be topped with any toppings of your choice.

Servings: 4

250g strong white plain flour, sifted
½ tsp salt
½ tsp easy blend dried yeast
1 tbsp olive oil
125ml hand hot water
90ml readymade tomato pizza topping
55g Mozzarella, grated
55g Cheddar, grated
Cherry tomato slices, halved salami slices, pepper strips, strips of ham, canned sweet corn for decoration

Combine flour, salt and yeast in a large bowl then make a well in the centre and add the oil and enough water to make into soft and pliable, but not sticky dough. Turn the dough onto a lightly floured surface and knead for approx 5 minutes or until smooth and elastic.

Place the dough in a lightly oiled, clean bowl, cover with a tea towel and leave in a warm place for approx 1 hour or until doubled in size.

Turn the dough out onto a lightly floured surface and knead for 2-3 minutes. Divide the dough into 4 equal amounts and then roll each into a round measuring approx 12cm in diameter and place on a lightly greased baking tray. Leave to stand for a further 30 minutes or until the dough has risen.

Preheat the oven to 200ºC /Gas Mark 6. Spread the tomato sauce over the bases then mix together the cheeses and sprinkle equally over the bases. Use the remaining ingredients to top the pizzas, for example using the tomato slices as eyes, halved salami slices or pepper strips as mouths, ham strips as hair, sweet corn kernels as teeth or eyeballs etc until you have a family of fun pizza faces.

Cook in the preheated oven for 8-10 minutes or until the crust is golden brown and the topping is bubbling. Use a palette knife to lift the base from the baking tray and check the dough in the centre is properly cooked. Serve immediately with salad or vegetables.

PER SERVING 409 Kcal, fat 15.1g, saturated fat 6.8g, salt 3g, carbohydrate 50.7g, sugar 3.3g, fibre 3g

Great-looking pizza and a nice, easy recipe. The sweetcorn topping gives our adolescent pizza the acne-ridden coplexion we would expect from someone with a face made of cheese. Bonus points for creativity there. A doughy 6/10 for this.

By all means go see the original recipe here and while you're there visit the rest of the Flour Advisory Bureau's great-looking pictures and recipes. Go England!

This find is courtesy of The Big Cheese

A Quick Slice Chicago-style pizza, or deep dish pizza contains a crust which is formed up the sides of a deep dish pan. It reverses the order of ingredients, using crust, cheese, filling, then sauce on top. Some versions (usually referred to as "stuffed") have two layers of crust with the sauce on top. Deep dish pizza was purportedly invented and first served in 1943 at Pizzeria Uno, which is still operating along with its twin restaurant, Pizzeria Due, in the River North neighborhood.

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