South Shore Bar Style Pizza

I got some 1” pre-seasoned classic Lloyd pans for Christmas and man what a treat these are turning out to be. So easy to put together. My childhood favorite pizza spot just sold their business this December so I made it a mission to make a replica linguica and onion pie, pictured here. Personally, convenience is always top of mind when pizza is on the menu so I went all store bought and really enjoyed. Here’s the rundown: - 2 cups ground linguica - 1/2 cup finely diced onion - market basket New York style dough (6.5oz Per pie) - rao pizza sauce - fresh grated Cabot seriously sharp cheddar cheese

In the oven on 500 done after 12 minutes but I like to keep them in 1-2 minutes longer to crisp up a bit extra. Especially with all the toppings.