Elevate Your Next Pizza Night with Classico {Review & Giveaway - 3 winners!}

Although most people think of fall and Halloween when they think of October, did you know that it is also National Pizza Month?

That's right!

First observed in the United States during 1984, October was designated as National Pizza Month by Gerry Durnell, the founder of Pizza Today magazine, who chose that month because the first issue of his magazine debuted in October of that year.

But, let's admit it, people don't really need a special month to celebrate pizza when it has been found that 94% of Americans eat pizza at least once a month anyway. In fact, evidence shows that Americans eat a whopping 100 acres of pizza per day, working out to 350 slices per second.

Now that's pizza love.

Considering that my family plays our part in adding to those numbers, we couldn't have been happier to pay tribute to pizza and honor National Pizza Month with Classico.

Offering all of your favorite sauces for pizza, pasta and more, Classico can inspire your next meal creation and help take it to a level of delicious that your whole family will enjoy.

As experts in all things pizza, Classico has a selection of delicious pizza recipes that were making my mouth water... while also providing some inspiration.

After all, Classico not only wanted us to enjoy our pizza, but they had challenged me to "Elevate Pizza Night" by reinventing our regular recipes into something more. Now all that was left to do was select which of their tasty pizza sauces to use — Traditional, Fire Roasted or White (coming soon!) — and see where it might lead us.

What to do, what to do?

Encouraged by Big Sister E's declaration that "my favorite foods are nachos, mac & cheese, and TOFU!" I decided that it was time to attempt to incorporate that last ingredient into pizza night. After all, we vegetarians had come up with ways to get around meat in other dishes, it was time to conquer pizza as well!

Hawaiian Pizza with Tofu "Canadian Bacon"

Pizza dough (handmade or store bought)
Classico Traditional Pizza Sauce
1½ to 2 cups grated/shredded mozzarella cheese
1 can pineapple rings or tidbits, drained

For Tofu "Canadian Bacon"
1 container tofu
1 Tbsp soy sauce
1 Tbsp maple syrup
1 Tbsp olive oil
½ tsp salt

Make the Tofu "Canadian bacon" – Add the tofu, soy sauce, maple syrup and oil to a bowl and toss to coat the tofu. Add to a pan on high heat and fry until all sides are crispy. Put tofu back into the bowl and add the salt. Toss to combine. Set aside.

Roll out dough and spread sauce evenly on crust.

Top with the pineapple pieces and the tofu "Canadian bacon."

Finally, scatter a generous layer of the grated mozzarella to pizza.

Bake in the oven for approximately 25 minutes until the crust has browned and the cheese has melted.

I know many of you carnivores are cringing at the thought of tofu on your pizza, but YUM!

I love the way that its crispy, salty flavor complements the sweet pineapple and the savory Classico sauce and ends up completely delicious!

Bite after bite, this was one pizza that I'm sure will make repeat appearances at our table, as it disappeared to rave reviews from all sides. Or, as my husband put it, Tofu on pizza, who would've thought?

Isn't it time that you elevated your pizza night as well? Break out from the ordinary and try something new with Classico's variety of tasty sauces. Your family is sure to thank you!

This National Pizza Month and beyond, head over to Classico.com to find out about their collection of products (and recipes) that can make a difference in your house as well.

Plus, thanks to their generosity, three people will be prepared to whip up something fresh and new for their menu, because...

(3) lucky people will win VIP coupons for
free jars of Classico pizza sauce!

Entry-Form

In the spirit of full disclosure, I've partnered with Classico and received product, coupons, premium items and reader giveaway coupons as part of my participation. However, no payment was given or expected for posting about the program, and as always, all opinions given here are fully my own.