Pizza Hut sells “Stuffed Crust” pizza, with the outermost edge wrapped around a coil of mozzarella cheese; “Hand-Tossed,” more like traditional pizzeria crusts; “Thin ‘N Crispy”, a thin, crispy dough which was Pizza Hut’s original style; “Dippin’ Strips pizza”, a pizza cut into small strips that can be dipped into a number of sauces; and “The Edge pizza,” where the toppings nearly reach to the edge of the pizza. There was also formerly a crust that was not as thick as Pizza Hut’s pan pizza, and not as thin as its thin crust. This crust was used on the Full House XL pizza and discontinued in 2007.
Brown the meat in oil. Crumble with a fork, browning until the pink color disappears. Turn heat to low. Add remaining ingredients, except cheese. Stir lightly to combine. Allow sauce to cook, uncovered about 20 minutes, but do not let it boil. Alternate layers of cooked pasta, the sauce and slices of mozzarella and half the provolone sufficiently to fill individual au gratin dishes – or small oven-proof serving dishes. This recipe yields 6 servings.
Cavatini based on Pizza
The cavatini is basically making pizza flavored pasta. You have a ton of options and are only limited by your imagination. Below are some ideas for making cavatini based on Pizza Hut’s specialty pizzas.
Your choice of two fresh toppings smothered in mounds of cheese.
Has five kinds of meat: pepperoni, Italian sausage, ham, bacon and beef.
Loaded with two layers of pepperoni and two layers of cheese.
Fresh mushrooms, red onions, green peppers, tomatoes and black olives make this a veggie-fan’s favorite.
Their signature blend of pepperoni, Italian sausage, green peppers, red onions and mushrooms.
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