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I call this "Pizza of the Gods" This pizza is topped with pepperoni, ground beef, kosher salami, bacon and sausage. My family has frequented Basils for over 40 years. My father and step mother used to take us there when I was a young child back in the 1980s. This was the first place I took my wife for our first date when we started dating in high school.
Vasili "Bill" Pitsavas arrived at Ellis Island from Greece in 1956. After learning the pizza-making trade and perfecting his own combination of spices for the all-important sauce, Pitsavas was ready to launch his own business. He opened Basil's Pizza in its current location in Northfield, MN in December of 1960. Originally titled "Bill's Pizza," the name was changed in 1984 and continued to be owned and operated by the Pitsavas family. Through the rest of the 80s, 90s and 2000s, Bill's original recipe has remained Northfield's favorite. Basil's Pizza was voted one of the top 5 pizza joints in the state of Minnesota via the February 2009 issue of Twin Cities Metro Magazine.
Today, the Pitsavas family still operates Basil's Pizza and carries on the tradition of quality food and friendly service. Basil's Pizza is proud to serve the Northfield community, including St. Olaf and Carleton Colleges.
This authentic Neapolitan-style pizza is a perfect balance of tradition and indulgence, featuring a beautifully blistered, airy crust baked to perfection in a wood-fired oven. Topped with melted fior di latte mozzarella, hearty Italian sausage, and bitter yet flavorful rapini (broccoli rabe), this classic Pizza Salsiccia e Friarielli delivers a bold and satisfying experience. The creamy white base, rather than the traditional tomato sauce, allows the delicate flavors of the cheese and vegetables to shine, while the sausage adds a rich, savory contrast.
What sets this pizza apart is its impeccable leopard-spot charring, a signature of expertly crafted dough that has been fermented for optimal texture and depth of flavor. The crust's slightly crispy exterior gives way to a light, chewy interior, making every bite a delight. A drizzle of high-quality extra virgin olive oil enhances the natural flavors, while a hint of red pepper flakes adds a subtle kick.
One of the most unique details is the rolled-up section of crust, slightly charred and filled with gooey, molten cheese—possibly an intentional chef’s touch or a delightful quirk of the bake. This unexpected detail adds both visual appeal and a satisfying final bite.
Served on a simple white plate with a fork and knife at the ready, this pizza is a true hidden gem for lovers of authentic Italian cuisine. Whether you're a pizza connoisseur or a casual foodie, the combination of smoky, creamy, and slightly bitter flavors makes this dish a must-try. If you’re in search of the best Neapolitan pizza, this is one worth savoring.
This classic Neapolitan-style Pizza Margherita is a masterful blend of simplicity and perfection, featuring a thin, blistered crust with signature leopard-spot charring. Fresh San Marzano tomato sauce spreads evenly across the base, its bright acidity balanced by the creamy richness of melted mozzarella di bufala. Fragrant basil leaves add a fresh herbal touch, while a drizzle of extra virgin olive oil enhances every bite with a smooth, peppery finish.
The dough—expertly fermented and cooked in a high-temperature wood-fired oven—yields a light, airy texture with just the right amount of chew. The slightly charred edges are a hallmark of true Neapolitan pizza, offering a smoky contrast to the sweet, tangy tomato sauce. The mozzarella melts into silky, bubbling pools, creating an irresistible blend of flavors and textures.
Beyond its simple ingredients, this Margherita pizza embodies the essence of Italian culinary tradition. First created in Naples in 1889, the dish was said to be inspired by Queen Margherita of Savoy, with the colors of the Italian flag represented in its toppings—red tomatoes, white mozzarella, and green basil.
Served on a classic white plate with a neatly arranged set of silverware, this pizza is both visually stunning and deeply satisfying. It's a must-try for pizza lovers who appreciate the balance of crisp crust, luscious cheese, and fresh, vibrant flavors. Whether you’re indulging in an authentic pizzeria Napoletana or making a pilgrimage to Naples, a perfect Pizza Margherita like this is a timeless culinary masterpiece.
INGREDIENTS
1/2 cup spicy bean dip
2 packages (10 oz each) prebaked Italian pizza crusts (6 inch)
1 cup Old El Paso® refrigerated taco sauce with seasoned ground beef (from 18-oz container)
1 can (4.5 oz) Old El Paso® chopped green chiles
1 medium tomato, chopped (1/2 cup)
1/2 cup sliced green onions (8 medium)
2 cups finely shredded Cheddar cheese (8 oz)
DIRECTIONS
1. Heat gas or charcoal grill. Spread 2 tablespoons of the bean dip evenly on each pizza crust. Spoon and spread ground beef mixture evenly over dip. Sprinkle each with chiles, tomato, onions and cheese.
2. When grill is heated, place pizzas over medium heat. Cover grill; cook 8 to 10 minutes or until crusts are crisp and toppings are thoroughly heated. If crust browns too quickly, place sheet of foil between crust and grill rack.
Ingredients:
4 cups cut-up cooked turkey
1 bag (12 oz) Green Giant® Valley Fresh Steamers™ frozen mixed vegetables, thawed
3 cups cooked wild rice
1 1/2 cups uncooked instant brown rice
1/2 teaspoon salt
1/2 teaspoon dried thyme leaves
1 cup Progresso® chicken broth (from 32-oz carton), heated
3 containers (10 oz each) refrigerated reduced-fat Alfredo sauce
1/2 cup Progresso® plain bread crumbs
1/4 cup finely chopped walnuts
3 tablespoons butter or margarine, melted
Directions:
1. Heat oven to 350°F. Spray 3-quart casserole with cooking spray.
2. In large bowl, mix turkey, vegetables, cooked wild rice, uncooked brown rice, salt and thyme. Stir in heated broth and Alfredo sauce. Pour into casserole. In small bowl, mix bread crumbs, walnuts and butter; sprinkle over turkey mixture.
3. Bake uncovered about 45 minutes or until hot.
High Altitude (3500-6500 ft): Heat oven to 375°F. Use 13x9-inch glass baking dish. Increase heated chicken broth to 1 1/2 cups. Bake about 50 minutes.
Craving a slice of Italy? This tantalizing Neapolitan pizza, crowned with a generous mound of creamy burrata, is a masterpiece that will transport your taste buds straight to Naples. Set against a rustic backdrop, this pizza perfectly balances tradition and indulgence. The dough—handcrafted and wood-fired to achieve its signature leopard-spotted crust—is airy yet slightly chewy, offering the perfect foundation for the fresh, vibrant toppings.
Nestled on a bed of peppery arugula, the juicy cherry tomatoes burst with flavor, their sweetness complemented by the delicate saltiness of thinly sliced prosciutto. The pièce de résistance, the burrata, oozes with creamy decadence, creating a velvety texture that ties the whole dish together. Finished with a sprinkle of freshly grated Parmesan and a drizzle of high-quality olive oil, each bite is a harmonious medley of savory, creamy, and tangy notes.
Served on a wooden paddle, this pizza isn't just a meal—it's an experience. The warm ambiance, golden lighting, and thoughtfully chosen ceramic plates complete the visual feast. Whether you're a pizza purist or a culinary adventurer, this dish is a celebration of authentic Italian craftsmanship with a modern flair. Pair it with a robust glass of red wine or a crisp Italian soda for the ultimate indulgence.
Perfect for sharing—or not—this burrata-topped pizza is an Instagram-worthy delight that begs to be savored. From its artisanal crust to its luxurious toppings, it's a reminder of why simple, high-quality ingredients always steal the show.
INGREDIENTS
4 flour tortillas (8 inch)
2 teaspoons olive oil
1 1/2 cups finely shredded Cheddar-Monterey Jack cheese blend (6 oz)
1/2 cup sliced pimiento-stuffed green olives
1/2 cup diced tomato, well drained
24 (1-inch) slices pepperoni
1 teaspoon dried oregano leaves
.DIRECTIONS
1. Heat gas or charcoal grill. On ungreased cookie sheets, place tortillas. Brush with oil. Sprinkle with 1 cup of the cheese. Top evenly with olives, tomato and pepperoni. Sprinkle with remaining 1/2 cup cheese and the oregano.
2. With broad spatula, carefully slide pizzas onto grill. Cover grill; cook over medium heat 3 to 6 minutes or until cheese is melted and crust is crisp. Slide pizzas back onto cookie sheets.
Golden, crisp, and fresh from the oven, these Yorkshire puddings are the perfect accompaniment to a traditional Sunday roast or holiday meal. Made from a simple yet precise batter of flour, eggs, and milk, these puddings puff up beautifully in a hot oven, creating hollow centers ideal for soaking up rich gravies and sauces. The secret to their light, airy texture lies in preheating the pan until it’s scorching hot before adding the batter, ensuring that the puddings rise high with a gorgeous golden crust and a soft, delicate interior.
Yorkshire puddings are a beloved staple in British cuisine, dating back centuries, originally used as a way to make meals more filling. Today, they remain a favorite side dish, whether served with roast beef and gravy or enjoyed on their own as a snack. Their crispy edges and soft, doughy centers create a delightful contrast in textures that keeps people coming back for more.
These Yorkshire puddings have just the right amount of caramelization, with some edges slightly darker, creating a perfect blend of flavors – a slight nuttiness with a hint of richness from the eggs. Whether you prefer them as part of a full English roast or as the base for a savory toad-in-the-hole, there’s no denying that these puffy, golden creations are a crowd-pleaser, especially when paired with a rich, flavorful gravy.
Close up on the paella with prawn, squid and coriander. Any wetter and one could easily mistaken this for squid ink risotto!
People say this place is awesome, but the pizza is way to perfectly shaped and machine made! But it was still good!
One of my lame stupid goals is to make a small art book of pizza box art. A combination of my love of pizza with graphics and screen printing
Fish n Chips ($18)
A hot fillet of fish paired alongside our golden truffle fries, served with malt vinegar and homemade tartar sauce dip. Relive he best of British pub food!
Use of red snapper was an excellent choice we thought. Definitely a good change from the run-in-the-mill "dory" or in worse cases, sutchi catfish.
The crust remains crispy throughout the photography session even when it turned slightly cold. If only the pizza crust was that enduring.
The crust was very cirisp and light but unfortunately becomes wet and soggy almost too quickly due to the bolognese minced beef sauce. The mozzarella tasted a bit rubbery and tough. On a positive light, Aragula and basil are fantastic herby infusions into the pizza, providing it with more depth and dimension in both presentation and tastes. The biting bitterness of rocket went rather well with the savoury richness of the minced meat sauce. A somewhat awkward combination that surprisingly worked rather well.
This is the weakest link in the trio we sampled. The rice was burnt on the base and the bitterness exuded spoils almost it all. Despite its rather theatrical outlook, the taste was rather drab. The seafood used was fresh, especially the prawns being succulent and firm but the entire dish seemed to be not altogether. Squid ink was used for dramatic effect but adds nothing to the dish but colour. Black olives iand garlic were sound inclusions but tomatoes were basically non-descript. Most lacking is of course olive oil and saffron, without which a paella is almost not a paella.
Squid Ink Paella ($18)
A tantalising spread of clams, prawns, squid, black olives, tomatoes and sauteed capsicum on a bed of inky paella.Comes with a crusty top and a dash of parmesan cheese and fresh coriander
Dinner @ Skinny Pizza
Bolognese With Mozzarella. ($23)
A real italian stallion. Prime minced beef Bolognese spread over a crispy crust and topped with chunks of mozzarella, rocket and freshly ripped basil.
visit to Pepe's:
white clam pie an half cheese, half sausage pie make for a mighty fine lunch for 2 people
Fish and Chips uses red snapper marinated with an anchor beer batter, a very traditional method of "doing" this popular dish The froth from the beer provides addition aeration giving the batter more body and lightness. Slight bitterness from the alcoholic concoction also blends in well with malt vinegar and the tarty tartar sauce. Finally, the golden lustre of beer is inherited by the batter giving the fish a crisp and exuberant looking outer coat. Killing many birds with one stone if you ask me.
visit to Pepe's:
white clam pie an half cheese, half sausage pie make for a mighty fine lunch for 2 people
visit to Pepe's:
white clam pie an half cheese, half sausage pie make for a mighty fine lunch for 2 people
visit to Pepe's:
white clam pie an half cheese, half sausage pie make for a mighty fine lunch for 2 people
visit to Pepe's:
white clam pie an half cheese, half sausage pie make for a mighty fine lunch for 2 people