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That’s a great simple pie every time, I make it a lot for the staff when they’re hungry.
Nice Patrick, glad you’re kickin ass my man! I still remember my ISU days when you first opened and were giving away the now epic-and-legendary Cheese Bombs to in the new student coupon books handed out at the dorms! I hope to plan a trip down to ISU sometime when I’m back home and stop by your joint and Pub II of course! Your combo pizza is on my bucket list for sure. Took a great deal of time and effort to get the proper Hot Giardiniera sent out to Cali. California has their own misconception of Hot Giardiniera which entails huge chunks like floret size of cauliflower and carrots and peppers in vinegar, it’s absurd. I use Fontanini and pay a buttload to get it out here but it’s legit. They’re the only ones I could get out this way and pay $62/cs for 4 gals!
All different types. The spicy peppers are typically Serrano, sometimes Jalapeno though. The one from Fontanini uses celery, red peppers, green peppers, Serrano peppers, and small green olives. These are all pickled in vinegar and then the vinegar is mostly drained and then they are packed in a vegetable oil, usually Soybean oil. The brand Portillo’s Italian Beefs uses is Marconi and yes they use cauliflower and carrots in theirs. The veggies are cut into very small pieces normally. However in California, there are some of their own brands out here that just have huge massive chunks of veggies in pickling liquid in large 1 gal jars and that’s not to be confused with what is found in Chicago, Philly, and northern Italy.
Pickled. I started out with fresh and people here kept requesting pickled so I changed over. I will say the best bacon topping for pizzas is from US Foods. 1/2" cut. We top each pie when it comes out and push back in oven for 90 secs to get the juices flowing.
