Call yer mama. Tell her how amazing this pizza looks. In what is probably one of the coolest thing that’s happened to me since starting Mark vs. Food, the braintrust at Mio’s in Fort Thomas has decided to offer a pizza special named after yours truly. And it looks freaking outstanding.
Go up and order one. The first one of our readers to order it, take a picture with the pizza and send it to me at marklcollier@yahoo.com, gets a free Divotcard ($70 value FREE GOLF ALL SUMMER!)
We’re scheduling an installment in the next few weeks for a competition, which will unfold pretty soon. I can tell you our celebrity guest will be rolling deep into Mio’s. That’s the only hint I’m throwing out there. Below is the building of the Collier Mama (via Mio’s Facebook page).
Start with a 13″round pan that is 2″ deep
Add 16 ounces of dough for the bottom crust
Add 20 ounces of cheese and 3 ounces of each selected toppings
The Collier Mama Topping are pineapple, bacon, onion, mushroom and jalapeno peppers. Toppings weight is 15 ounces
Add the top crust which is another 8 ounces
Send the pizza through the over the first time with out sauce to make sure the cheese and topping melt and blend together
Add another 12 ounces of sauce and send through the oven a second time to make sure the inside temp reaches around 160 degrees.
Sprinkle with Parmesan and parsley mixture
Cut in to 8 pieces
