With fast-casual offering fresh ingredients being the relatively new craze (guys, I don’t know what time is, for all I know this has been the new craze for 15 years and it feels like a few years to me), it’s no surprise that pizza places that offer you a bazillion mix and match options, along with specialty pizzas, would hop on that idea.
One such place like that is Rapid Fired Pizza. The name gives away the gambit: You pick either a ready-designed specialty pizza, or create your own with seven varieties of cheese, eight different sauces, nine kinds of meat, 17 different veggies, tofu, pan, thin, gluten-free, and even “no doh,” which I’m not sure what that even entails, and then they send it through the conveyor convection oven, and within about 180 seconds, as they promise, the pizza is finished. You can further add an assortment of seasonings and sauces to it thereafter.
I almost always just go with the specialty pizzas, like Triple By Pass (lovely name for being a raccoon: sausage, pepperoni, bacon, and other sides); Taco (taco pizza, with ground beef); and Hawaiian (mozzarella, with ham, bacon, pineapple, cinnamon and brown sugar; it’s the brown sugar that really makes this one), because I get too nervous trying to think of a pizza off-the-cuff.
What I love about Rapid Fired Pizza is indeed that it’s thereabouts 180 seconds, it’s roughly $8 or so depending on what you’re getting, and for 180 seconds and $8, the portion is generous (look at the picture above!) and the quality is, well, chef’s kiss. I even have the rewards sticker dealio, where if you get a dozen stickers from going to the restaurant, you get a free pizza with the purchase of a soft drink. That’s what I did today.
And today, I got the specialty pizza, Mamma Mia Lasagna Pizza, with ricotta cheese as a base topped with mozzarella, sausage chunks (I’m assuming spicy sausage, but I’m not 100 percent sure), fresh mushrooms, red tomatoes, and ground beef, with a spiral of the classic red sauce on top. I even added a bit of extra red sauce. The only thing I told them to leave off was the mushrooms. No thank you. Add some oregano at the end, and it is indeed Italian chef’s kiss as they promise.
What I love about gimmick pizzas like the aforementioned taco pizza and this lasagna pizza is that it actually tastes exactly like what they’re promising: a taco, and in this case, lasagna. For as long as I can remember and still to this day, my favorite dinner dish is lasagna. All that cheesy goodness with meat thrown in there? Yes, please. So, putting that on a pizza with thick pan dough, I’m all in.
The trick here to being successful is that the ricotta cheese is the “base” of it. That is, when the preparer (don’t think that’s a word, but go with it) makes the pizza with the dough, the ricotta cheese is spread out across the dough, so it’s what everything else piles on top of. For a traditional pizza, the pizza sauce would be that base. Doing it that way with the ricotta cheese helps tie it all together and give that lasagna taste. After all, 95 percent of the lasagna taste is ricotta cheese; let’s be honest.
I will admit, this wasn’t as good this time, as the first time I had it months ago. Rapid Fired Pizza first introduced it back in September 2019 thereabouts, so I’m sure my easy-to-persuade self was there not long after. This time, I think they went too light on the ricotta and the tomatoes weren’t as evenly distributed, and perhaps, there could’ve been more red sauce mixed in there.
That all said, ricotta cheese. On pizza. For $8 (normally, but for me because of that rewards card, it was free). Easy win there, folks.
What do you think? Would you try a lasagna pizza?