Those who grew up in the 80s (1985 to be exact) may remember that Pizza Hut used to have a delicious dish known as the Priazzo.
This deliciousness was the invention of Charles Brymer, who was a marketing consultant who had also named the Pontiac Fiero.
It was a thick pan pizza that was more like a pie filled with meat, veggies, etc.
Some may say it might be more comparable to lasagna, but with a crust.
It was so popular at the chain restaurant that there is a Facebook group: Bring the Pizza Hut Priazzo Back.
The appeal of the Pizza Hut Priazzo was not just one but deep-dish offerings times FOUR.
Yeah, yeah, I hear you in the back.
These weren’t traditional deep dish pizzas in the pure term.
More of a–what’s the word we use now? Fusion?
A fusion of stuffed pizza colliding with deep dish pizza.
A layer of sauce.
The layer of pizza toppings.
Another layer of crust.
Even more toppings.
The original came in three varieties, each named after Italian cities.
A small Priazzo sold for about $8.05, a medium was $10.95, and a large ran around $13.75.
For those wanting a little blast past from the past, here’s a Pizza Hut Priazzo commercial:
Why did Pizza Hut stop making Priazzo?
To be fair, there was a long wait, which is most likely why it is no longer on their menu.
The wait was so long that Pizza Hut took it off their lunch menu and had specific times when the priazzo would be served, typically after 4 PM on weekdays and weekends.
Pizza Hut last mentioned this menu item in print by Pizza Hut in 1993.
We simplified the recipe for the same fun and great flavor, but without the hassle!
This recipe uses only Mozzarella cheese, however, the possibilities are endless.
If you want to make it more authentic, Pizza Hut has several different cheese blends that they use.
One source says their signature “cheese blend” is made up of four kinds of cheese (sharp Cheddar, Edam, Romano, Parmesan).
I have been told the original Pizza Hut “cheese blend” had six kinds of cheese: Mozzarella, Cheddar, Parmesan, Provolone, Monterey Jack, and Romano.
We think the Mozzarella has a more authentic taste as the 1985 Pizza Hut Priazzo.
Fun Fact: Pizza Hut uses three percent of all U.S. cheese production–the company uses more than 300-million pounds of cheese annually.
While the Pizza Hut took it off the menu in 1986, we created this copy cat Pizza Hut Priazzo to bring it back to dinner tonight!
Bring the 1980s back to dinner with this Copy Cat Pizza Hut Priazzo!
1 box Pillsbury pie-crusts
2 jars Ragu pizza sauce (Try making the Copy Cat Pizza Hut Pizza Sauce below!)
1 pound sausage
1 package pepperonis
4 cups mozzarella cheese
How to Make a Priazzo:
Preheat oven to 375 degrees.
Prepare a deep pie pan with non-stick spray.
Unroll one pie crust into pie pan.
You’ll want to work it up the sides of your pan. In the end, the dough should overlap the sides making a barrier to hold the thick, delicious pizza sauce.
According to Culinary Lab School, this is a sure-fire way to lock in all the flavors of your pizza
Brown sausage over medium heat.
Drain grease from the sausage.
Add meat to pan with pie crust prepared.
Pour ½ jar of Ragu pizza sauce onto sausage.
Layer 2 cups of mozzarella cheese.
Next, pour the second half of the jar of Ragu pizza sauce.
Layer the pepperonis on top of the sauce.
Add ½ of the second jar of Ragu pizza sauce on top of the pepperonis and smooth out.
Layer 2 more cups of mozzarella cheese,
Then the second half of the second jar of Ragu pizza sauce on top.
Unroll the second Pillsbury pie crust on top of the pizza pie and tuck the edges in.
Cut holes on top for ventilation.
Bake for approximately 35 minutes or until the crust is a golden brown and cooked through.
To keep the edges of the crust from getting too done, cover the edges of the pie crust with foil for most of the cooking time and then remove it during the last 10-15 minutes of baking so the crust will brown.
Reheats very well.
We all know Pizza Hut has options, so if you want to Flashback, even more,
Try these variations for your Copy Cat Pizza Hut Priazzo:
Use green pepper, black olives, mushrooms, pepperoni, Italian sausage, ground beef, Mozzarella, onion, and cheddar.
Add Monterrey Jack, Parmesan, ricotta to the Roma variation
Meat eater’s Delight pile on the Canadian bacon but leave out the onion
Combine five kinds of cheese: Ricotta, Parmesan, Romano, Mozzarella, and Cheddar. Add ham and a bit of spinach.
Add sliced tomatoes to the top layer.
Copy Cat Pizza Hut Pizza Sauce:
Makes: 2 cups
Copy Cat Pizza Hut Pizza Sauce Ingredients:
1 (15 ounces) can tomato sauce
1/8 cup water
1 teaspoon sugar
1/4 teaspoon dried oregano
1/8 teaspoon black pepper
1/4 teaspoon dried basil leaves
1 whole bay leaf
1/4 teaspoon dried thyme
1/2 teaspoon lemon juice
1/4 teaspoon salt
1/4 teaspoon garlic powder
Copy Cat Pizza Hut Pizza Sauce Directions:
In a small saucepan, combine all ingredients.
Bring sauce to a rapid boil.
Next, reduce heat to low, cover, and simmer for 30 minutes, or until it is to your desired thickness.
What is your favorite version of the Pizza Hut Priazzo Pizza?
- 1 box Pillsbury pie-crusts
- 2 jars Ragu pizza sauce
- 1 pound sausage
- 1 package pepperonis
- 4 cups mozzarella cheese
- Preheat oven to 375 degrees. Prepare a deep pie pan with non-stick spray.
- Unroll one pie crust into pie pan.
- Brown sausage over medium heat.
- Drain grease from the sausage.
- Add meat to pan with pie crust prepared.
- Pour ½ jar of Ragu pizza sauce onto sausage.
- Layer 2 cups of mozzarella cheese.
- Next, pour the second half of the jar of Ragu pizza sauce.
- Layer the pepperonis on top of the sauce.
- Add ½ of the second jar of Ragu pizza sauce on top of the pepperonis and smooth out.
- Layer 2 more cups of mozzarella cheese,
- Then the second half of the second jar of Ragu pizza sauce on top.
- Unroll the second Pillsbury pie crust on top of the pizza pie and tuck the edges in.
- Cut holes on top for ventilation.
- Bake for approximately 35 minutes or until the crust is a golden brown and cooked through.
TIP: You’ll want to work it up the sides of your pan. In the end, the dough should overlap the sides making a barrier to hold the thick, delicious pizza sauce.
TIP: To keep the edges of the crust from getting too done, cover the edges of the pie crust with foil for most of the cooking time and then remove it during the last 10-15 minutes of baking so the crust will brown
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 361Total Fat: 27gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 63mgSodium: 775mgCarbohydrates: 11gFiber: 1gSugar: 2gProtein: 17g
Nutritional Information may not be correct