Does '85 North have a theme or focus in the dining experience?Ĭ.C.
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The feel of the space is open and inviting: The serving area offers a variety of stations which allow guests to easily identify many options to their liking options that focus on variety and freshness. ACC developed the architectural design of the space. What's behind the architecture of the space including serving and seating areas?Ĭ.C. Honors Weekly stirred the pot with a few questions about this innovative restaurant concept. Interested in some of my other Krusteaz recipes? Check out my Southern Cornbread Breakfast Muffins, Kel’s (Almost) Homemade Garlic and Cheese Breadsticks, Crumb Cake, and one of my all-time favorites, Pumpkin Bars (which are seasonal).Open to the entire campus community and its Tucson neighbors, ‘85 North is more than spacious tables and extended, convenience-minded operating hours. And if you have kids, let them help choose the toppings and make it a fun family meal! Serve this with a tossed salad or cut it into smaller pieces for a fun appetizer. Place the turkey pepperoni, bacon pieces and jalapenos on top of the cheese.Ĭook for another 5 minutes or so - the cheese should be melted and starting to bubble. Ladle the sauce evenly on the crust, sprinkle with the mozzarella and shake on the oregano, crushed red pepper flakes and garlic salt to taste. Remove from the oven and reduce the heat to 450 degrees F. Brush the dough with some of the olive oil.īake for 5 minutes until the crust starts turning brown. Place it on the pizza pan and pat it out to fit the pan. Coat your clean hands with flour and stretch the dough a bit. Go ahead and preheat your oven to 475 degrees F.
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Cover it and let it rise - I recommend at least 30 minutes for a lighter crust.Ĭut the dough in half and save one part for later use. If you like how yeasty dough smells, you’re going to love this, especially with the garlic and onion in the mix.įorm the dough into a ball. I substituted extra virgin olive oil for the vegetable oil. Make the dough according to the directions on the package. 5-6 slices thick-sliced bacon, cooked crisp, drained and crumbled.18-20 slices pepperoni (I used turkey pepperoni and the kids didn’t notice!).Dried oregano, to taste (I gave it several shakes).
#KUDOS PIZZA PLUS#
#KUDOS PIZZA FREE#
Feel free to choose your favorite toppings – the possibilities are endless and Krusteaz will take care of the crust!
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I used the garlic and onion flatbread mix and it was an instant hit, with no leftovers. I let Gabe and Lexi choose the flatbread pizza toppings and they went with their favorites - pepperoni, bacon and jalapeños. I will post that recipe later this week and you will not want to miss it! And, as an added bonus, I will detail how you can win some of this wonderful flatbread mix and a host of other goodies, courtesy of Krusteaz, so please stay tuned. So far I have made a flawless flatbread pizza and some killer, killer calzones. Of course, I was definitely excited when UPS delivered several flatbread mixes of each flavor on Krusteaz’s dime. If you follow my blog, you know I’m a big fan of Krusteaz products, but I must make my normal disclaimer that I’m not affiliated in any way with the company. These are so easy to prepare and the mixes are perfectly seasoned, perfect for the busy cook who wants fresh, homemade taste! If you want to take a little extra time for that wonderful fresh-baked taste and make your own, the folks at Krusteaz now have you covered, with a new line of boxed, yeast-based flatbread mixes that include wheat, Italian herb, and garlic and onion. Store-bought flatbread is readily available at most grocery stores, although sometimes it may not always be as fresh as homemade. Flatbread pizzas have been the rage for a few years now.