Evil Dead Pizza

Evil Dead Pizza

This one’s been making the rounds on all the horror websites: Necronomicon Pizza. The book form made from human skin, first popularized in the Evil Dead (1981 – yeah, there’s been Necronomicons before, but this one was the coolest), provides the template for the pizza, designed and baked by Elizabeth at blogofthefed.com. (She doesn’t have a last name, which is forbidden by the Necronomicon, chapter 3.)

Elizabeth thoughtfully provided the ingredients and baking instructions, though I went through it with a fine tooth comb and couldn’t tell how much human skin to use in the crust. Guess I’ll just have to consult http://www.bettycrockerskin.com.

Evil Dead Pizza

Ingredients:

Crust:
1 TBS Active dry yeast

1 TBS Sugar

1 Cup warm water (105-110 degrees F) {You can replace your water with a cup of warm beer and your sugar with honey for a bit of a change of flavor.}

1 tsp salt

2 Cups flour (I do one cup unbleached all purpose and one cup whole wheat)

(If you want to make a thin crust pizza, just halve this recipe.)

Directions:
1) Combine yeast, sugar, and warm water in a large bowl. Allow to sit until the yeast forms a layer of foam on top of the water-about ten minutes.

2) Mix in salt, and flour- stir with a spoon, or mix with dough hook if using a mixer, until it forms a uniform ball. Add flour if needed to keep if from being too sticky, and then knead by hand on a smooth surface, or knead with dough hook until well mixed.

3) Place dough in an oiled bowl and cover with a damp cloth. Let rise for an hour.

4) Punch your dough down and briefly knead on a smooth surface. Preheat oven to 400 degrees Fahrenheit.

5) Roll out your dough to fit your pizza pan, or baking sheet- should be about a quarter of an inch thick.

6) Add your sauce, cheese, and toppings and bake for 12 minutes. Slice and serve.

Evil Dead Pizza

Her (self referred to as “I” and “my”) suggestions for sauce:

I usually use a can of unsalted tomato puree, 16 oz. Simmer that with a couple cloves of minced garlic, dried basil, 1/4 cup chopped fresh oregano. I let that simmer over low heat until the volume is reduced by about half – 30-40 minutes depending on how low you have your heat set. This makes a fair amount of sauce, so depending on how much sauce you want on your pizza, you may want to save some. I also occasionally make a green sauce of garlic, and steamed spinach I have put through the blender.

My cheese preferences lean towards fresh mozzarella, but I’m not above using the stuff that comes pre-shredded in a bag because it makes for a lot less work. Provolone and Parmesan also work quite nicely.

I don’t recommend only topping your pizza with garlic and black olives; my favorite toppings are banana pepper, spinach, fresh basil, onion, mushroom, sun dried tomato, artichoke hearts, broccoli… I could go on forever. I would have toppings 6 inches thick if I thought I could do it. But the toppings depend on what kind of sauce you are using, and the other toppings you are putting on.

There you go. Eat it and die and then come back as one of the Evil Dead, which you were probably planning on doing anyway after that human skin lettuce wrap from P.F. Chang’s™. Damn, those things are tasty.

2 Responses to “Evil Dead Pizza”

  1. I really enjoyed your critiques here. Thanks.

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