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12 Bizarre Fast Food Pizzas from Around the World

All pizza toppings are not created equal. In order to keep up with changing tastes, and sometimes just for novelty’s sake, pizza chains around the world are pushing the limits of what goes on top—and inside—of their pies.

1. BACON WRAPPED DEEP DISH PIZZA

In 2015, Little Caesars introduced the Bacon Wrapped Deep Dish Pizza. It’s a square deep dish pizza with over three-and-a-half feet of thick-cut crispy bacon wrapped around its crust. If that’s not enough meat for you, it’s topped with pepperoni and bacon bits.

2. CHEESEBURGER CRUST PIZZA

In 2013, Pizza Hut UK introduced the Cheeseburger Crust Pizza, which was topped with lettuce, tomatoes, and special sauce. The pie drew some criticism for being nearly 3000 calories, or about 288 calories per slice.

3. CONE CRUST PIZZA

In 2012, Pizza Hut Middle East began offering a special cone crust with any of its pizzas. The ends of the pizza could be folded into coned-shape bites, then stuffed with cream cheese or honey mustard chicken.

4. BBQ CHICKEN AND CREAM CHEESE PIZZA

Pizza Hut Philippines introduced the stuffed pan pizza with BBQ chicken and cream cheese baked inside. It was basically a pizza with empanadas as its crust.

5. DORITOS CRUNCHY CRUST PIZZA

In 2014, Pizza Hut partnered with Doritos to deliver the Doritos Crunchy Crust Pizza for a limited time in Australia. The crust was stuffed with mozzarella cheese, topped with broken Doritos chips, and sprinkled with cheddar cheese.  

6. CRANBERRY AND APPLE STUFFED CRUST PIZZA

For a limited time in 2014, Pizza Hut South Korea rolled out the Star Edge Pizza, a star-shaped crust pie stuffed with an odd combination of cranberry or apple and gooey mozzarella cheese. The pizza also came topped with bacon, beef, sausage, calamari, shrimp, broccoli, and more cheese.

7. THE FRITO CHILI CHEESE PIZZA

Similar to the Doritos Pizza, Papa John’s partnered with Frito-Lay for the Frito Chili Cheese Pizza, which was topped with beef, chili, cheddar and mozzarella cheeses, and Frito corn chips. It was available for a limited time in 2014.

8. SALMON FISH ROE AND CREAM CHEESE PIZZA

Pizza Hut in Hong Kong offered a stuffed crust pizza with salmon fish roe (fish eggs) and cream cheese baked inside. The pizza was also topped with scallops, crayfish, shrimp, and clams. It was available for a limited time in 2014.

9. MARMITE-STUFFED CRUST PIZZA

In 2014, Pizza Hut New Zealand introduced the Chee-Zee Marmite Stuffed Crust Pizza, which featured cheese baked inside of the crust with marmite, a salty food spread made from yeast extract. Similarly, Pizza Hut Australia introduced the Mitey Stuffed Crust Pizza the following year, which was basically the same thing only with Vegemite (Australia's version of marmite) inside.

10. CHICKEN FILLET CROWN CRUST

In 2012, Pizza Hut Middle East introduced the Chicken Fillet Crown Crust Pizza. It featured chicken fillets nestled on top of a crown crust and topped with chicken tenders and drizzled with BBQ sauce.

11. HOT DOG STUFFED CRUST PIZZA

Pizza Hut offered two versions of the Hot Dog Stuffed Crust Pizza: The first was available in Thailand and the UK in 2012 and featured a continuous hot dog loop baked inside of the pizza’s crust and drizzled with mustard. The Hot Dog Bites Pizza was the second go-around, which was made available to American customers in 2015. It featured hot dog bites wrapped in a regular pizza crust or pretzel and came with a mustard dipping sauce. 

12. KFC CHIZZA

In 2015, KFC India topped a chicken breast with marinara sauce, pepperoni, cheese, peppers, and pineapple and called it the KFC Chizza, which was also introduced at KFC Philippines locations. Who needs a doughy crust when you have chicken as a base?

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Let Alexa Help You Brine a Turkey This Thanksgiving
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There’s a reason most of us only cook turkey once a year: The bird is notoriously easy to overcook. You could rely on gravy and cranberry sauce to salvage your dried-out turkey this Thanksgiving, or you could follow cooking advice from the experts.

Brining a turkey is the best way to guarantee it retains its moisture after hours in the oven. The process is also time-consuming, so do yourself a favor this year and let Alexa be your sous chef.

“Morton Brine Time” is a new skill from the cloud-based home assistant. If you own an Amazon Echo you can download it for free by going online or by asking Alexa to enable it. Once it’s set up, start asking Alexa for brining tips and step-by-step recipes customized to the size of your turkey. Two recipes were developed by Richard Blais, the celebrity chef and restaurateur best known for his Top Chef win and Food Network appearances.

Whether you go for a wet brine (soaking your turkey in water, salt, sugar, and spices) or a dry one (just salt and spices), the process isn’t as intimidating as it sounds. And the knowledge that your bird will come out succulent and juicy will definitely take some stress out of the holiday.

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Why Your Traditional Thanksgiving Should Include Oysters
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If you want to throw a really traditional Thanksgiving dinner, you’ll need oysters. The mollusks would have been featured prominently on the holiday tables of the earliest American settlers—even if that beloved Thanksgiving turkey probably wasn’t. At the time, oysters were supremely popular additions to the table for coastal colonial settlements, though in some cases, they were seen as a hardship food more than a delicacy.

For one thing, oysters were an easy food source. In the Chesapeake Bay, they were so plentiful in the 17th and 18th centuries that ships had to be careful not to run aground on oyster beds, and one visitor in 1702 wrote that they could be pulled up with only a pair of tongs. Native Americans, too, ate plenty of oysters, occasionally harvesting them and feasting for days.

Early colonists ate so many oysters that the population of the mollusks dwindled to dangerously low levels by the 19th century, according to curriculum prepared by a Gettysburg University history professor. In these years, scarcity turned oysters into a luxury item for the wealthy, a situation that prevailed until the 1880s, when oyster production skyrocketed and prices dropped again [PDF]. If you lived on the coast, though, you were probably still downing the bivalves.

Beginning in the 1840s, canning and railroads brought the mollusks to inland regions. According to 1985's The Celebrated Oysterhouse Cookbook, the middle of the 19th century found America in a “great oyster craze,” where “no evening of pleasure was complete without oysters; no host worthy of the name failed to serve 'the luscious bivalves,' as they were actually called, to his guests.”

At the turn of the century, oysters were still a Thanksgiving standard. They were on Thanksgiving menus everywhere from New York City's Plaza Hotel to train dining cars, in the form of soup, cocktails, and stuffing.

In 1954, the Fish and Wildlife Service tried to promote Thanksgiving oysters to widespread use once again. They sent out a press release [PDF], entitled “Oysters—a Thanksgiving Tradition,” which included the agency’s own recipes for cocktail sauce, oyster bisque, and oyster stuffing.

In the modern era, Thanksgiving oysters have remained most popular in the South. Oyster stuffing is a classic dish in New Orleans, and chefs like Emeril Lagasse have their own signature recipes. If you’re not looking for a celebrity chef’s recipe, perhaps you want to try the Fish and Wildlife Service’s? Check it out below.

Oyster Stuffing

INGREDIENTS

1 pint oysters
1/2 cup chopped celery
1/2 cup chopped onion
1/4 cup butter
4 cups day-old bread cubes
1 tablespoon chopped parsley
1 teaspoon salt
Dash poultry seasoning
Dash pepper

Drain oysters, saving liquor, and chop. Cook celery and onion in butter until tender. Combine oysters, cooked vegetables, bread cubes, and seasonings, and mix thoroughly. If stuffing seems dry, moisten with oyster liquor. Makes enough for a four-pound chicken.

If you’re using a turkey, the FWS advises that the recipe above provides enough for about every five pounds of bird, so multiply accordingly.

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