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

smilies eating pizza

Happy & Emo Pizza FacesHappy & Emo Pizza Faces
One happy, one sad. These twin pizzas hail from San Fancisco where they served as models in a photoshoot on children and cooking.

Click here and check it out!
Big Sausage Pizza
This sausage-laden delight from Vancouver, Canada lost critical points for lacking a post-bake photo. Don't let this happen to you!

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 Old Forge, Pennsylvania near Scranton is the self-styled "Pizza Capital of the World" because of its abundance of Italian restaurants specializing in pizza. The crust is thick, crisp, and airy. Depending on the maker, the dough may impart a flavor of beer, which is rumored to be an ingredient in some recipes. A special blend of cheeses besides traditional mozzarella is used, resulting in a less greasy texture and a smoother, sweeter taste. Old Forge Pizza is almost universally rectangular; only a rare few makers offer round pizza.

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