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Herbs and spices play a pivotal role in the flavor of all foods. This is especially true when it comes to pizza, as they’re used in the dough, the sauce, the toppings, and even in the cheeses. Your favorite Pizza of the Month Club knows that nothing is more detrimental to the taste of pizza than the use of stale herbs and spices. We use only the finest seasonings available — you have our word on it! 

Tips for using herbs and spices in your kitchen:

• Herbs and spices do not last forever, and should be replaced at least annually.

• They should be stored in air-tight containers, out of direct sunlight.

• Quality dried herbs should be greenish, not grey or brown in color, and should have a strong aroma.

• Bargain bulk herbs have bargain flavor. It’s best to buy in small quantities from a specialty merchant.

• Ground herbs are always inferior to the whole leaf forms, having a somewhat acrid aftertaste.

• Whenever possible, use fresh herbs rather than dried ones. Dried and fresh herbs are interchangeable in most recipes, but you’ll have to adjust the quantity. Use twice as much fresh as dried to achieve desired flavoring.

SOME OF THE MOST COMMONLY-USED PIZZA HERBS AND SPICES:

FRESH GARLIC: Its power is directly related to how much surface area is revealed. Finely minced garlic is stronger than sliced garlic. For maximum flavor, lightly crush, then chop. A little will go a l-o-n-g way!

OREGANO: Most frequently associated pizza herb. Actually a potent variety of wild marjoram, the best comes from Greece.

MARJORAM: Sweeter, more delicate than Oregano. Marjoram’s flavor blends with, rather than dominates, the other flavors.

BASIL: Thoroughly Italian, tomatoes and basil on pizza is a classic combo. Best used fresh.

SAGE: Fresh or dried, use caution. Strong flavor and aroma.

THYME: France’s go-to pizza flavoring.

Take a Close Look at this Month’s Pizza Selections . . . Please see individual pizza labels for how to bake the perfect

CHICAGO DEEP DISH PAN CRUST PIZZA.

#1 FRESH PIE GOURMET PIZZA

Our Alfredo sauce made with heavy cream, Romano, butter, eggs, flour and salt is nearly good enough to eat by the spoonful! Enjoy the healthy Asparagus, Broccoli and Eggplant, plus Mozzarella cheese, also a part of this pizza treat!

#2 UNDER THE SEA GOURMET PIZZA

The Gourmet Pizza Club’s delightful garlic sauce (made with olive and corn oils, garlic salt and powder, cayenne pepper, and spicy Romano) brings this pizza to the front of the class, with lots of shrimp, spinach and Ricotta cheese.

#3 HOT SEAT GOURMET PIZZA

Spiced chicken breast strips, spicy hot Italian pork sausage and Mozzarella turn on the heat,

so turn on the air conditioning! But that heat is tempered by our famed pizza sauce – you know the one . . . with tomatoes, onions, salts, spices, garlic, oils, Romano, Chablis, etc.

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Tracie Burket
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