Fresh Mozzarella & Fig Pizza

It’s all about new obsessions.  Fall is here and the world (including myself) is obsessed with pumpkin.  Pumpkin lattes, pumpkin martinis, pumpkin soup, scones, bagels, raviolis, etc etc etc.  Like I said… I’m all about the pumpkin too… but let’s get a little more creative than that…

Personally, I have a few new obsessions brought on by the fall season already.  The first absolutely has to be this watch:

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… I’m in love.

I’m also preemptively calling the new movie Gravity a new obsession.  I just have a good feeling about this one.

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I’d say my most important new obsession however would have to be my discovery of homemade pizza.  My mind was absolutely blown away by making my first very own homemade pizza.  (In case you missed it)  I look at pictures of it and am craving it every day since.  Oh my godddddddddddddddddddd…………….. yum!

MMMMMMMM!

MMMMMMMM!

Today I decided to combine my new infatuation for homemade pizza with an old obsession of my dear friend Ricki- FIGS.  Ricki and I have been friends since we were 6.  We have grown up together and have been friends for 21 years!  Pretty cool, right?  I can’t eat figs or dates without thinking of her, and because of her obsession with figs- I dedicate this recipe to her!  She absolutely loves them… and so do I now too!

This recipe uses fresh mozzarella, pre-made pizza dough, some sliced fresh figs, olive oil, basil, grated parm, and lots and lots of garlic.  What could be better?  I decided to use just the basic garlic/olive oil sauce on the base of this pizza to bring out the delicate flavors from the figs and mozzarella.  Top with some fresh basil, another drizzle of olive oil and call it a night!

Fresh Mozzarella & Fig Pizza

Ingredients:

1 Prepared Pizza Dough, raw – I like Trader Joe’s!

2 Tablespoons Extra Virgin Olive Oil

1-2 Tablespoons Crushed Garlic- I use Gourmet Garden Herb Tubes!

1/2 teaspoon Crushed Red Pepper, Sea Salt, and Black Pepper

4oz Fresh Mozzarella, thinly sliced

8 Fresh Figs, thinly sliced

2 Tablespoons Fresh Basil, sliced

1 teaspoon Extra Virgin Olive Oil

Sea Salt

Directions:

1.  Let dough stand at room temperature for 30 minutes.

2.  Place a pizza stone or heavy baking sheet in the oven.  Preheat to 500, keeping the stone or baking sheet in the oven.

3.  Roll dough as large as possible (14 inches or so), on a floured surface.  Piece entire surface with a fork.  Carefully remove the stone or baking sheet from the oven and arrange the dough on the surface.  

4.  Spread the Olive Oil and Crushed Garlic over the pizza crust.  Sprinkle crushed red pepper, sea salt, and black pepper over the oil.  Now, distribute the fresh mozzarella and fresh figs all over the pizza.  

5.  Bake at 500 for 10-12 minutes or until the crust is browned and crisp.  Top with the 2 Tablespoons of sliced fresh basil and sea salt.  (Crushed red pepper an an extra little drizzle of EVOO optional!)

Now get ready for some serious food porn!  It tasted as amazing as it looked.  Next time, I’d love to add some prosciutto, dressed arugula, and a balsamic drizzle!  🙂

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What are your fall obsessions?  Please share!

Fresh Mozz, Organic Jersey Tomato, & Basil Pizza

I did it.  I made my first homemade pizza.  And let me tell you, it’s life changing.

In order to avoid missing out any longer, I’ve done what I do best (made a list) of why homemade pizza will be my new “thing”:

1.  First and foremost- it tastes AMAZING

2.  It’s so EASY!

3.  It takes LESS TIME to cook than most other dinners I’ve ever made.

4.  DAVE loved it.

5.  You can make it with whatever you want!  CREATIVITY strongly encouraged.

So I have been reading so many of my favorite bloggers raving about their pizza recipes for a while now.  What finally pushed me over the edge was this picture…

mozzarella-heirloom-tomato-basil-pizza-ck-l

… right?!

I saw this and immediately had to try it out.  The original recipe called for Heirloom Tomatoes which I fully intended to use until I saw the display of bright red Organic Jersey tomatoes practically calling out my name.  I couldn’t resist.

Fresh Mozzarella, Organic Jersey Tomato, & Basil Pizza

Ingredients:

1 Pre-Made Pizza Crust**

1 cup fresh Basil leaves + 2 Tbsp for garnish

6 cloves of Garlic

3 Tablespoons Extra-Virgin Olive Oil (divided!)

4oz Fresh Mozzarella Cheese- thinly sliced

2 Organic Jersey Tomatoes, sliced into 1/4 inch thick slices

1/4 teaspoon Black Pepper

1/2 teaspoon Sea Salt

Directions:

1.  Let dough stand at room temperature for 30 minutes.

2.  Place a pizza stone or heavy baking sheet in the oven.  Preheat to 500, keeping the stone or baking sheet in the oven.

3.  Place basil, garlic, and 2 Tablespoons olive oil in a mini food processor (I used our Magic Bullet for the first time in 3 years).  Pulse a few times to form a paste.  Add remaining 1 Tablespoon of oil and pulse until smooth.

4.  Roll dough as large as possible (14 inches or so), on a floured surface.  Piece entire surface with a fork.  Carefully remove the stone or baking sheet from the oven and arrange the dough on the surface.  Spread the basil mixture over the dough.  Top evenly with cheese, tomatoes, and black pepper.  

5.  Bake at 500 for 10-12 minutes or until the crust is browned and crisp.  Top with the remaining 2 Tablespoons of sliced fresh basil and sea salt.  (Crushed red pepper an an extra little drizzle of EVOO optional!)

Recipe adapted from:  Cooking Light

**So I don’t feel like I’m cheating because the original recipe says you should use refrigerated dough.  Maybe one day I’ll make my own, but for now, I’ll recommend using Trader Joe’s dough.  I also have to admit that for this pizza I used dough from Lazaro’s- a famous pizza place in Philly down the street from us.  I just had to.  YUM**

I could sit here and rave about the pizza, but it might be more fun to just shut up and let you look at some really naughty pizza porn.  I think that’s what we’ll do.  ENJOY!

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Since this is only my first pizza- I don't even have a rolling pin!  Will have to add that to my list this year :)

Since this is only my first pizza- I don’t even have a rolling pin! Will have to add that to my list this year 🙂

Was able to use my mandolin for the second time ever!  Cut these gorgeous tom's perfectly!  (I also used it for the Mozz)

Was able to use my mandolin for the second time ever! Cut these gorgeous tom’s perfectly! (I also used it for the Mozz)

Fork'd dough!

Fork’d dough!

Delightful basil sauce... so bright!

Delightful basil sauce… so bright!

Ready to pop in the oven

Ready to pop in the oven

golden crust...

golden crust…

So much flavor!  Love the globs of fresh mozz...

So much flavor! Love the globs of fresh mozz…

MMMMMMMM!

MMMMMMMM!

And hey… look… it’s Meatless MONDAY!

Cauliflower Pizza Crust & Shaved Asparagus Pizza

And just like that, we’re back to another Meatless Monday.

I feel like the cloudy skies of Philadelphia just opened up and delivered this pizza to me directly  from heaven.  I’m telling you… this is so good you’ll not only feel the same way but you’ll be SO impressed with yourself when you make it too.

Because that’s exactly what you’re going to do.  Go home and try it yourself.  TRUST ME.

I had seen this Cauliflower Pizza business around the blog world and on Pinterest before, but let’s be honest… how many hundreds of recipes have I saved from blogs vs how many I’ve made?!  (The Pinterest ratio is significantly worse I have to add)

When Dave’s sister Rachel texted me last week that she actually made something she found on Pinterest… I knew I had to do the same.

Cauliflower Pizza Crust

Makes 1 Crust

Ingredients:

1 Head Cauliflower, raw*

1 Egg

1 Cup Shredded Part-Skim Mozzarella Cheese (I used 3/4 cup Mozz, 1/4 cup Shredded Parmesan)

1 teaspoon Garlic, minced

1/2 teaspoon Sea Salt

1/2 teaspoon Dried Oregano

1/4 teaspoon Red Pepper Flakes (optional) 

Directions:

1.  Preheat the oven to 450.  Prepare a baking sheet with aluminum foil coated with cooking spray.  *See note below*

2.  Chop Cauliflower into florets and chunks.  Place in a food processor RAW and let it go until the cauliflower becomes mealy or grainy.  Don’t let it go too long or it will puree, which you don’t want.  Remove 1 cup’s worth of grainy cauliflower and heat it in the microwave (in a micro-safe bowl) for 8 minutes.  Don’t add water.  

3.  Beat the egg in a small bowl.  Mix the cooked cauliflower with the cheese, garlic, seasonings, and pre-beaten egg in a medium-sized bowl.  

4.  Place the “dough” mixture in the middle of the foil covered baking sheet and press into a flat circle or whatever shape you’d like.  Bake in the preheated oven for about 15 minutes.  Remove and let cool for at least 10-15 minutes.  

Recipe adapted from: One Good Thing by Jillee

*Note* SO, I was all excited because I was going to make this TWICE this week (yes that’s how good it is).  I could not wait to show you two different pizzas with this crust and especially could not wait to let Mer try it out.  The first crust I baked on a silpat-covered baking sheet which came off the tray in one clean swoop but did not get crispy.  When I made the crust for Mer, I wanted to try aluminum foil but FORGOT to spray it.  The pizza crust cooked up perfectly but was stuck to the foil.  Fail!!! Learn from my mistakes and spray your foil.  If you need to make it crispier, carefully remove the crust from the baking sheet and slide onto the oven rack with nothing under it for 2-3 minutes.

*A whole head of cauliflower makes 2-3 cups of the grainy cauliflower.  You can use it in something else, freeze it, or make more than one dough 🙂 *

At first I was totally wow-ed at the way this crust turned out.  I thought I messed something up since the dough was so loose before I baked it.  But it really DOES work.  It’s crazy!!

This is what your 'flower should look like before the food processor.

This is what your ‘flower should look like before the food processor.

Crust is all done!

Crust is all done!

Then I realized that I had to make pizza with it… what to do, what to do, with this beautiful crust?!

I decided to try out a recipe from one of my very new cookbooks, from a blogger!  You may know her, she’s… ya know… sorta really famous now.  I’m talking about the Smitten Kitchen Cookbook, from Deb (my copy is signed and addressed to ME! Thanks to my friend Lisa who got to meet her… how cool?!).

Does this make ME famous?!  lol

Does this make ME famous?! lol

How pretty is her pizza?!?!  I could not believe that mine looked so yummy too :)

How pretty is her pizza?!?! I could not believe that mine looked so yummy too 🙂

Deb’s recipe for Shaved Asparagus Pizza was intended to be baked on her basic pizza crust… but I figured, why not try it on a fancy schmancy Cauliflower Crust?!

Shaved Asparagus Pizza (on Cauliflower Pizza Crust)

Ingredients:

1 pre-baked Cauliflower Pizza Crust

1/2 bundle of Fresh Asparagus

1/2 – 3/4 cup shredded Mozzarella Cheese

1/4 cup grated or shredded Parmesan, 1 Tablespoon Grated Parm for later

1 teaspoon Olive Oil

1/2 teaspoon Sea Salt

Fresh Ground Black Pepper

2 Green Onions, sliced

Directions:

1.  Preheat the oven to the highest setting (mine was 500).  Prepare a pizza stone, pan, or cookie sheet (use sprayed foil w/ the cookie sheet, remember!) and place the crust on top.

2.   Shave the asparagus by taking a spear, one at a time, and hold it by the thickest end (the bottom).  Hold the asparagus against a cutting board and shave from bottom to top using a vegegable peeler.  Don’t worry if it’s not even, it doesn’t matter.  Place shavings in a bowl.  Once you have about a cup, cup and a half’s worth… drizzle with Olive Oil, sprinkle w/ Sea Salt & Black Pepper.  Toss to combine.  

3.  Top pizza crust with cheeses (you don’t need that much cheese!) and then the asparagus mixture.  Bake in the oven for about 10-15 minutes (mine was closer to 10) until the asparagus is just starting to get a little bit brown in spots… you don’t want to burn it so keep an eye.  Remove pizza from the oven and top with the tablespoon of Parmesan, the Green Onions, and a shake or two of crushed red pepper for good measure.

Recipe adapted from:  Deb @ Smitten Kitchen

Both of these recipes are really very easy.  I want you to try them both.   Dave and I were both going crazy over this pizza… we could not believe how good it tasted.  The asparagus was all toasty and tasted amazing with the mozzarella cheese without any sauce.

Although my second attempt at the crust was a fail, I’ll absolutely be making this again very soon for my friends, and well… maybe a crust just to eat on it’s own!  YUM!!!!!!!!!!!!!

Look how freakin' delicious this pizza is!!!!!!!

Look how freakin’ delicious this pizza is!!!!!!!

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Here are some other awesome Meatless Monday Recipes for you…

Sunflower Seed Purple Pesto Pasta

Sunflower Seed Purple Pesto Pasta

Veggie & Chickpea Curry

Veggie & Chickpea Curry

Red Lentil Dahl

Red Lentil Dahl

 

Supreme Pizza Stuffed Baked Potato

I’m like… really into stuffing baked potatoes.  I think that a baked potato is a super interesting vessel for a complete dinner.  Right?  Who doesn’t love a good baked potato?

My first “stuffed” baked potato was my Breakfast Baked Potato… such a natural combination yet it was so special.  YUM.

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Next, I tested the waters with my absolute FAVORITE, my Buffalo Chicken stuffed BP.  This one will remain my favorite forever, not just for my love of spicy buffalo things but for this gorgeous photo.

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Finally, I rocked my socks on Election Day with this Tex-Mex Stuffed Sweet Potato.  This one was really delicious too.

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Now I’ve got my mind on creative ways to stuff a baked potato.  I have a few ideas down but would LOVE to hear from you… do you have any you’ve done or any suggestions for me?!  Let me know!

For now, let your mouth water at my latest BP combo:  The Supreme Pizza.  Drooling.

Supreme Pizza Baked Potato

Ingredients:

2 Large Baking Potatoes 

1/2 Jar Prepared Tomato Sauce 

1/2 Onion, sliced & diced

1 can Sliced Black Olives (small)

1 Bell Pepper, sliced and diced

1 Sausage Link

1 handful Pepperoni (I used Turkey Pepperoni)

1/2 cup Mushrooms, sliced (I left these out, Dave refuses to eat them!)

1/4-1/2 cup Shredded Mozzarella Cheese

Fresh Basil, Red Pepper Flakes

Directions:

1.   Wash the potatoes and pat them dry.  Cut a line down the middle (lengthwise) so the potatoes don’t burst.  Put them right in the oven that’s preheated to 400 degrees.  Don’t use any oil, salt, foil, etc.  Just stick them in there, cut-side-up and bake them for an hour.

2.  Meanwhile, when there is about 20 minutes left in baking your potato, prepare the stuffing.  Remove the sausage link from the casing and cook in a pan over medium heat, chopping it up as it cooks.  Add in the pepperoni, all of your veggies, and about 1 teaspoon of Olive Oil (just a teeny bit).  Stir and cook until the sausage is completely cooked and the veggies are soft.

3.  Add the tomato sauce to the pan and stir.  You might want to add the whole jar if you’d like it to be saucier (i did!).  

4.  Remove the potatoes and after letting them rest for a couple of minutes. open them up by squeezing on both ends.  Spoon the mixture into the potato… you can be messy here!  I like mine when they overflow.  Sprinkle some mozzarella cheese, fresh basil, and red pepper flakes.  Enjoy!

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If you want to get really fancy with things here, feel free to stuff and cheese the potatoes and then pop them back into the oven on broil (make sure they are on a foil-covered baking sheet).  That would be a nice extra touch- one I was too hungry for when I made these 🙂

SO, let’s go people… give me some ideas for my next Stuffed Baked Potatoes!

Today's adorable pic of my Stella Girl!  We recently hired a WONDERFUL dog walker, Elizabeth who has been saving my life one afternoon at a time!  This is a picture she took for us of Stelly smiling on one of their walks :)

Today’s adorable pic of my Stella Girl! We recently hired a WONDERFUL dog walker, Elizabeth who has been saving my life one afternoon at a time! This is a picture she took for us of Stelly smiling on one of their walks 🙂

 

Don’t forget to FOLLOW me on FACEBOOK, TWITTER, INSTAGRAM, & PINTEREST!

City Girl & Dog

So Ms. Stella May and I are officially City Girls!!!!!!!

It’s been one and a half weeks since Dave, Adam, Stella and I moved into the city.  Finally.  YAYYYYYYYYYYY!

We had a fairly smooth move-in weekend and a really fun day setting everything up with our parents and friend Matt.

We celebrated with a bottle (or 2) of champagne and discovered an amazing pizza place that serves XXXXXXXL PIES (28 inches!! wahhhhhh!)

After a few requests on Facebook, I wanted to share a couple pictures with you!  Enjoy!

Miss Stella is not used to all this walking!

Miss Stella is not used to all this walking!

Empty Living Room

Empty Living Room

Empty Kitchen

Empty Kitchen

You caught me relaxing!  New dresser...

You caught me relaxing! New dresser…

... and new Bedset!! AHH!

… and new Bedset!! AHH!

What a mess!  We had a lot to put away

What a mess! We had a lot to put away

Living Room the weekend we moved in... ready to party!

Living Room the weekend we moved in… ready to party!

Love our new pizza place, and their JUMBO 28 inch pies!

Love our new pizza place, and their JUMBO 28 inch pies!

A little toast to start things off!

A little toast to start things off!

Stella waiting patiently for Matt to drop something

Stella waiting patiently for Matt to drop something

I think I've heard somewhere you shouldn't eat anything bigger than your head... oh well!

I think I’ve heard somewhere you shouldn’t eat anything bigger than your head… oh well!

Soul Food Seasoning, my favorite city grocery store find thus far

Soul Food Seasoning, my favorite city grocery store find thus far

We finally got to use my pretty Chanukah candles!

We finally got to use my pretty Chanukah candles!

My city girl is sick of all of these pictures

My city girl is sick of all of these pictures

She's already made herself comfy in our new bed :)

She’s already made herself comfy in our new bed 🙂

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Other living room view

Other living room view

From the living room to the kitchen

From the living room to the kitchen

Kitchen at night

Kitchen at night

View from our room to Adam's room / bathroom on right in hall.

View from our room to Adam’s room / bathroom on right in hall.

Dave and I took a nice long walk home from Old City where Mike & Mer live... I love this pretty little side street!

Dave and I took a nice long walk home from Old City where Mike & Mer live… I love this pretty little side street!

Stella Pizzeria

Stellllllllaaaaaaaaaaa!!!!!!!!!!

Been dying to go to Stella since I heard about it a few years ago.  Stella is Stephen Starr’s version of a Wood Oven Pizza place.  What does that even mean?  For those of you unfamiliar with Stephen Starr’s restaurants… it means a fabulous funky-yet comfortable atmosphere with decor fully committed to the theme (in this case- pizza), a great menu with yummy food and delicious but expensive drinks.  Does that sorta cover it?

Stelllaaaaaaaaaaaaaaaaaaaaaaaaa!

Several people have recommended Stella to me, calling it their favorite pizza place.  It was really REALLY good!  Two of the people who have been raving to me about Stella all these years is Allie (from All I Eat Food) and Jay (her once very picky eater boyfriend).

Loving our company!

Boyfriend 🙂

Allie and Jay are two of our very close friends and favorite people to go out to eat with.  Jay and Dave give into our foodie/blogger “big eyes” and let us order whatever we want 🙂  It’s always so fun!

We started our night out with some wine and beer.  We ordered the Arancini & Chopped Salad for starters.

Three pizzas was the perfect amount for us piggies to share, so we ordered:

#3 Piccante- capicola, crushed red pepper, aged provolone, tomato

#4 Sausage- wood roasted sausage, long hot pesto, mozzarella, tomato

and the “Bianca”, Jay’s favorite, an off-menu white pizza with some fresh herbs

Arancini, fried rice balls… wow.

Take a peek inside the Arancini!

So many crunchy delicious veggies in the chopped salad

Everything was delicious, especially the pizzas.  We devoured the Arancini and salad within just a couple of minutes and the pizza came soon after, piping hot.  The four of us ate every. single. slice.  I told you… piggies.  Yup.

Okay, now go… enjoy some pizza food porn.

The smell is almost coming through the computer! Yummmm!

The Sausage Pizza… and who thought of “Long Hot Pesto”?! Genius!

Jay’s Bianca Pizza… wowwww

I think this one was my fav! The Piccante. Yum.

We also went to an AWESOME German Bar called Brauhaus Schmitz afterwards for some more beer and fun times.  I wished we were hungry because their food looks great too.  We stuck to some beers recommended by the bartender who seemed to be entertained by our antics.

Allie & Beth with more than one drink = always a fun time.  Hehe!

What a spread!

Bier Vom Vab… duh

One last Stella reference, i SWEAR…

The best Stella of them all!!! My little puppy girl!

Pizza: State College

A co-worker of mine from my Trader Joe’s days is moving to the Happiest of Valleys to State College to open up the first TJ’s in the area.  First of all… I’m insanely jealous.  State College is the best place in earth, and I wish IIIIIII were moving there!  Second of all… I can’t believe they’re getting a Trader Joe’s there, WHY couldn’t this happen during my 4 years at Penn State… WHYYYY!

Anyway, Chris is moving from New York and asked where to get good pizza.  While obviously nothing is as good as NYC pizza (I’ve only had it ONCE believe it or not), you can totally get a great pie up in Happy Valley.

Canyon Pizza:  No good SC pizza list would be complete without discussing Canyon.  Canyon Pizza is located in the center of “Beaver Canyon”, the main drag of apartment buildings off campus on Beaver Ave.  Starting at about midnight, you’ll find a line of 100 post-frat party drunk freshman standing outside waiting to get their $1 slice with Ranch Dressing .  You absolutely want to stay away from this whole scene.  The pizza itself is not bad, it’s thin crust and large slices.  They aren’t anything special but they are $1/slice and I’ll admit, you can’t say you’ve lived in State College without partaking in this tradition.

Canyon pizza:  5/10 Pizza Points

College Pizza:  Just down the road from Canyon on Locust Lane is another $1/slice establishment.  Talking in terms of $1 slice joints, I personally always have preferred College >Canyon, but that might just be me.  It also might be my lack of patience, because the College Pizza line is NEVER as long.  I’ll give College Pizza an extra point for knowing how to get the crowd movin’.

College Pizza: 6/10 Pizza Points

Bell’s Greek Pizza: I’m not sure what’s “Greek” about Bell’s, but it is probably the most unique pizza place in the area.  You can get slices here and actually have more choices than just plain or pepperoni.  Bell’s is greasier and has a thicker crust, so you’ll probably appreciate it (if you’re drunk)  if you’re into that type of thing.  I’m not.  Bell’s is my boyfriend Dave’s favorite and he still insists on grabbing a drunk slice when we’re visiting (I go to Pita Pit next door instead!).

Bell’s Greek Pizza:  6/10 Pizza Points 

Gumby’s Pizza:  While I’m still on the “drunk” pizza topic, I had to mention Gumby’s Pizza.  This place was always my least-favorite.  Friends always ordered Gumby’s because of their buy-a-pizza, get-a-pokey-stick deal.  This place is just a wannabe Pizza Hut, and the pokey sticks are just pizza without sauce.  The Pokey Sticks can be delicious if (like I mentioned…) you’re drunk, but the pizza will most likely make you sick with the tons of grease and thick crust.

Gumby’s Pizza:  4/10 Pizza Points

Inferno Brick Oven & Bar:  Okay so this restaurant was “Hi-Way Pizza” when I was in college, but I’ve been here several times visiting since then.  Inferno does NOT belong in State College.  With that being said, it’s probably the nicest pizza place you can find in the area.  The pizzas could be considered “artisan”, they’re small Brick-Oven style with the charred bottom crust and some interesting ingredient choices.  Great atmosphere and Inferno’s “Sin” drinks are amazing- so strong, delicious, and $5 on special.  Go here to drink!  Pizza comes 2nd.

Inferno:  7/10 Pizza Points

Faccia Luna:  While Faccia Luna isn’t in walkable distance from Downtown SC, it is totally worth the drive.  One of my favorite restaurants in State College, Faccia Luna’s pizza is fabulous.  Thin brick-oven style crust is the Faccia way, so don’t overload with toppings or it’ll get too soggy.  Other favorites here are their Chicken Caesar Salad and Pesto Bread app.  Great atmosphere and date-night spot.

Faccia Luna:  9/10 Pizza Points

Brother’s Pizza:  Another drive-worthy spot on Benner Pike (Take College Ave East until just before the Nittany Mall) is Brother’s Pizza.  While they have other locations, I think this is the best one.  Brother’s is your typical thin-crust pizza, nothing too special about it besides it being really consistently good.  This is your best take-out pizza bet, if you can get out there.  If you lived anywhere else, the 5-10 minute drive would feel like nothing but in State College, this will seem SUPER out of the way.  Suck it up and try it.  Dee-lish.

Brother’s Pizza: 9/10 Pizza Points

Margarita’s Pizzeria:  Saved the best for last.  Margarita’s is hands down my favorite pizza place in State College.  It was always a gamble if they’d even be open, but once you figure out their schedule (and they happened to be sticking to it), you will never want to go anywhere else!  Crispy-thin crust, well seasoned sauce, not too cheesy, not too greasy, just-perfect pizza is what they have here.  They also make the best Chicken Parm sandwich ever.  LOVE Margarita’s.  It’s close to Atherton on Beaver Ave so it’s never too crowded either.

Margarita’s Pizzeria:  10/10 Pizza Points!!!  Ding ding ding, we have a winner!

For your enjoyment, The School Philly’s post about the Top 10 Late-Night State College Joints

To my State College/PSU friends:  What is your favorite pizza and why?

To everyone else:  What type of pizza do you prefer?  Deep Dish?  Thin Crust?  Brick Oven?  Let the great-pizza debate begin!