Chicago Stuffed Pizza Best Seller - 2 Pack
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Not eligible for shipping to CanadaThis is a sampler pack of Nancy’s best-selling Chicago Stuffed Pizzas: Sausage and Pepperoni! To make this legendary pizza, a cake pan is lined with fresh made dough and topped with mozzarella, pecorino Romano, and toppings. It’s then topped with an additional thin layer of dough and, to finish, pizza sauce made with vine-ripened tomatoes and a special blend of herbs and seasonings. It’s then baked, flash-frozen, and delivered straight to your doorstep!
The Stuffed Pizza was invented in 1971 by Rocco Palese shortly after he and his wife, Annunziata “Nancy”, emigrated from Turin, Italy. Nancy, whose name is now synonymous with the Home of the Stuffed Pizza, was the heart and soul of the brand as it made its impact on the Chicago pizza world throughout the 70’s and 80’s.
This package serves 4 people and includes 2 Chicago Stuffed Pizzas
- Each pizza serves 2 people, weighs approx. 2 lbs., and measures approx. 9"
Pizza Flavors Include
- 1 Pepperoni – Two layers of crust filled with cheese and delicious toppings and covered with perfectly spiced sauce. Spicy pepperoni is featured in the best-selling Pepperoni pizza
- 1 Sausage – Two layers of crust filled with cheese and delicious toppings and covered with perfectly spiced sauce. Premium quality Italian sausage is featured in the best-selling Italian Sausage pizza
- Pizzas ship frozen with dry ice, dry ice may dissipate in transit, product may thaw.
- Do not remove dry ice with bare hands.
- Upon arrival, store pizzas in the freezer.
- Pizzas may be kept frozen until the “Best Buy” date listed on the pizza box.
To Serve
- Preheat the oven to 350°F.
- Remove plastic wrap, and transfer the frozen pizza from the aluminum pan to a baking sheet.
- Sprinkle 1 tbsp of vegetable oil on top of the sauce.
- Bake 40 – 50 minutes until crust is golden brown.
- Ensure cheese in the middle is melted at approx. 165°F.
- Let cool, cut and enjoy!
- Sausage Pizza – Pizza Crust (Unbleached Enriched Wheat Flour [Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid], Water, Corn Oil, Salt, Baking Powder, Yeast, Sugar), Pizza Sauce (Vine-ripened Fresh Tomatoes, Salt, Citric Acid, Water, Sugar, Salt, Dehydrated Onion And Garlic, Dextrose, Spices, Rendered Chicken Fat, Modified Food Starch, Natural Flavorings, Disodium Inosinate, Disodium Guanylate), Mozzarella Cheese Blend (Whole Milk Mozzarella Cheese [Pasteurized Milk, Cheese Cultures, Enzymes], Part-skim Mozzarella [Pasteurized Milk, Cheese Cultures, Salt, Enzymes]), Sausage (Pork, Natural Flavorings, Salt, Dextrose, Paprika, Bha, Bht, Citric Acid), Oil Blend (Canola Oil, Olive Oil, Beta Carotene), Romano Cheese (Cultured Milk, Enzymes, Salt), Oregano
- Pepperoni Pizza – Pizza Crust (Unbleached Enriched Wheat Flour [Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid], Water, Corn Oil, Salt, Baking Powder, Yeast, Sugar), Pizza Sauce (Vine-ripened Fresh Tomatoes, Salt, Citric Acid, Water, Sugar, Salt, Dehydrated Onion And Garlic, Dextrose, Spices, Rendered Chicken Fat, Modified Food Starch, Natural Flavorings, Disodium Inosinate, Disodium Guanylate), Mozzarella Cheese Blend (Whole Milk Mozzarella Cheese [Pasteurized Milk, Cheese Cultures, Enzymes], Part-skim Mozzarella [Pasteurized Milk, Cheese Cultures, Salt, Enzymes]), Sausage (Pork, Natural Flavorings, Salt, Dextrose, Paprika, Bha, Bht, Citric Acid), Oil Blend (Canola Oil, Olive Oil, Beta Carotene), Romano Cheese (Cultured Milk, Enzymes, Salt), Oregano
Contains: Wheat, Milk
Birthplace of The Original Stuffed Pizza
Birthplace of The Original Stuffed Pizza
Back in 1969, husband and wife Rocco and Annunziata (Nancy) Palese emigrated with their children to Chicago from Turin, Italy. This was during what’s known as the “Golden Age” of pizza innovation in Chicago, and Rocco wanted his piece of the pie. They opened their first pizza parlor in 1971, serving thin-crust pizza, but Rocco soon began experimenting with a unique type of pizza based on his mother’s recipe for “scarciedda,” a specialty pie usually only made on Easter. It proved to be a huge hit, and Nancy’s Pizza’s iconic Original Stuffed Pizza was born.
Additional locations soon followed, and in 1977 the Paleses partnered with Dave Howey to open in Oak Lawn, Illinois. Howey bought Nancy’s from the Paleses in 1990 and, along with his children, he's brought their signature pizzas to more than 30 locations nationwide. In order to make this legendary pizza, a cake pan is lined with freshmade dough and topped with mozzarella, pecorino Romano, and toppings including Italian sausage, pepperoni, and spinach. It’s then topped with an additional thin layer of dough and, to finish, pizza sauce made with vine-ripened tomatoes and a special blend of herbs and seasonings. It’s then baked, flash-frozen, and delivered straight to your doorstep!
