If you’re from the Wilkes-Barre/Scranton Pennsylvania area this copycat Victory Pig Pizza recipe will bring your back to your roots. If you’re not, read on to learn about one of my favorite Hometown Foods.
This weeks #SundaySupper is being hosted by Coleen from The Redhead Baker, and it’s all about Hometown Food! My hometown, Wilkes-Barre, is full of all different cultures, and as you go to the surrounding towns it becomes even more diverse. For this theme I wanted something that is unique to my area, and I thought of Old Forge Style Pizza. Old Forge is about 25 minutes from Wilkes-Barre and full of restaurants with their own style of Old Forge pizza. The problem with this idea was I never really made it to Old Forge all that often, and there weren’t very many recipes for it online. So I changed my plan just a bit.
I love Victory Pig Pizza! Victory Pig is a local family owned restaurant located in the city of Wyoming, about 20 minutes from me. It’s been there for decades, and everyone in this area knows about Victory Pig Pizza. They are only open 3 days a week, so you know it’s good pizza when they can stay in business for decades with limited hours. Victory Pig Pizza isn’t healthy pizza in any way, shape, or form. When I asked on Facebook what my local friends thought the cheese was and what in the sauce, the best description I got came from my sister, “That’s a hard question to answer. I honestly have no idea what the cheese & sauce are because you taste nothing but onions & grease, even if you get the pizza w/out onions. The “essence” of the onions are there. Don’t get me wrong, I LOVE THE PIZZA!!” This description is spot on! Sicilian pizza is oily, loaded with carbs, and amazingly delicious. It’s a once in awhile treat, and it’s worth the wait! I suppose I could have tried to make this healthier in some way, but then it wouldn’t be my hometown food. My sister tried my recipe, and said it was great and pretty identical to Victory Pig pizza. The real recipe is well guarded, although there are other copycat recipes out there.
First, I’ll give you the Victory Pig Pizza recipe I came up with, then check out all the other recipes the Sunday Supper Contributors made from their hometown!
Adapted from Parade’s Community Table
- For the dough:
- 2 1/2 cups sifted all purpose flour
- 1 cup warm (100-110 degrees) water
- 1/2 ounce active dry yeast (two packets)
- 1 teaspoon white granulated sugar
- 1 teaspoon salt
- 1/2 cup olive oil plus additional for coating bowl and pizza
- For the topping:
- 1 28 ounce can whole tomatoes
- 1 large sweet yellow onion ,sliced into very thin strips about 2 inches long
- 1 teaspoon white granulated sugar
- 6 ounces freshly shredded colby jack cheese
- 4 ounces freshly shredded muenster cheese
- dried oregano
- black pepper
Combine the flour, sugar, and salt in a large bowl. Add 1/2 cup of the warm water, then mix remaining 1/2 cup water with the yeast until foamy; stir into the flour mixture. Stir the flour mixture until moistened, then turn out onto a lightly floured surface and knead for 5 minutes, adding more flour if needed to keep the dough from becoming sticky. Lightly oil the bowl you mixed the flour in, then place the dough back in the bowl, cover with a clean kitchen towel, and let rise for 1 hour.
While the dough rises, prepare the sauce. Put the undrained tomatoes in a bowl and crush with your hands, then add the very thinly sliced onions and sugar and stir. Set aside.
Coat a 17x11 inch or slightly larger baking sheet with the olive oil, adding more if necessary to thickly coat the sides and bottom.
Punch the dough down and hand stretch it as much as possible. Place on the baking sheet and continue to press the dough down until it covers the sheet. The olive oil should have spilled over the top and covered the entire top of the dough, if it doesn't brush with additional. Let rise again for 15 minutes.
Preheat oven to 400 degrees F
Sprinkle half of the cheese over the top of the dough, then spoon the sauce/onion mixture on top. Sprinkle with remaining cheese, oregano, and black pepper.
Bake in the preheated oven for 20-25 minutes until the crust is golden brown.
Adapted from Parade's Community Table
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- Tex-Mex Cheese Enchiladas with Chile con Carne by The Texan New Yorker
- The Pittsburgh Devonshire Sandwich by Seduction in the Kitchen
- Upper Peninsula Pasties by Recipes Food and Cooking
- Victory Pig Sicilian Style Pizza by Rants From My Crazy Kitchen
- Xiang La Tu Zi // Hot & Spicy Rabbit by Curried Canteloupe
- 1905 Salad by Supper for a Steal
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- Lemon Buttermilk Bundt Cake by Alida’s Kitchen
- Memories of Mom; Michigan Apple Cake by A Day in the Life on the Farm
- Mile High Strawberry Pie by Cindy’s Recipes and Writings
- Pear Parkin by Happy Baking Days
- Vegan Timbits by Killer Bunnies, Inc
- Vernors Cake by Country Girl in the Village
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