National Pizza Month Has Regional Ties

By Joy Neighbors
Here’s a bit of trivia you can sink your teeth into -  National Pizza Month, which is celebrated every October, was founded just 50 miles away from French Lick.
It was 1984 when Santa Clause, Indiana pizzeria owner, Gerry Durnell decided to fill a void in his industry. Since there were no publications that catered to the pizza business, Durnell started his own magazine and called it Pizza Today. Durnell also saw a niche to be filled in the trade show arena so he started an international trade show for pizzerias, which was called Pizza Expo; it later became the world’s most expensive food trade show.

Pizza became popular in the U.S. during the 1940s when returning soldiers were hungry for that Italian pie. Today there are an estimated 63,000 pizzerias in the country and 94% of Americans eat pizza at least once a month. That breaks down to about 46 slices of pizza eaten by each American every year.
Have a hankering for pizza this month? Check out these resort restaurants for pizzas with pizzazz.

The Mansion at the Pete Dye Course
The Mansion
The Mansion offers a grilled Flat Bread Pizza that is topped with mozzarella cheese and your choice of sausage, pepperoni or both. It’s the perfect starter to your evening’s dining or a great way to wrap up a day of golf.

Ballard’s in The Atrium (West Baden Springs Hotel)
Rustic Four Cheese
Besides the spectacular view, Ballard’s offers three choices of Fire Brick Oven Pizzas to enjoy “under the dome.”
The Rustic Four Cheese pizza is loaded with marinara, manchego, pecorino, mozzarella, provolone and sweet basil.
The Italian Meat pizza topped with marinara, prosciutto, sausage, capicola, pepperoncini peppers, fresh mozzarella and sweet basil is sure to make you exclaim “Mama Mia!”
The Margherita proffers roasted Roma tomatoes, fresh mozzarella, garlic oil and sweet basil. Tasty!

Power Plant Bar & Grill (French Lick Springs Hotel)
The Margherita
The Power Plant has a wide variety of options on the Pizza Board; all are served on a toasted flatbread base. For those with a light appetite, the pepperoni or Italian sausage pizza piled high with cheese and your choice of meat should fit the bill.
The Margherita starts with a pesto spread before being smothered with Roma tomatoes, provolone and mozzarella cheese.
The Everything Pizza is sure to please with pepperoni, sausage, peppers, onions, mushrooms, cheese blend, marinara sauce and green olive, on request.
Meat lovers will gravitate toward The Meats loaded with sausage, pepperoni, chicken, bacon and cheese.
BBQ lovers get ready for the BBQ Chicken Pizza with diced grilled chicken, pineapple, sautéed leek onions, smoked gouda and provolone cheese and covered in the house-made BBQ sauce.
Chicken Bacon Ranch is loaded with chicken, bacon and provolone cheese.

Pluto’s Pizzeria (French Lick Springs Hotel)
The Full House
Pluto’s offers pizza that’s devilishly delicious by the slice or by the whole pizza with seven varieties to choose:
The Cheesiest is just what it says - loaded with hot, gooey cheese.
The Hoosier sports pepperoni and Italian sausage.

The Ace is loaded with pepperoni and mozzarella cheese. 
The Deuce deals up Italian sausage and mozzarella cheese.
The Pluto is a veggie lover’s delight topped with green peppers, onions, mushrooms and black olives.
Your appetite will win, hands down, with The Full House smothered in pepperoni, Italian sausage, mushrooms, onions, green peppers and black olives.
You’ll recall the Windy City as you bite into a double crust stuffed Chicago Style Deep Dish topped with your choice of fillings.

House-Made Pizza
Casino Park Grill (French Lick Casino)
Take a break from the casino action for a quick bite of house-made pizza. Choose from cheese, pepperoni or sausage available by the slice.

Did you know that the most popular U.S. holidays to eat pizza are New Year’s Eve, New Year’s Day, Super Bowl Sunday, Halloween and Thanksgiving Eve? Although it’s been 32 years since National Pizza Month was declared, this is one food holiday that shows no signs of “biting the dust.”