Fall is in the Air!

Hard to believe that fall is just around the corner, it is one of our favorite seasons at MAD Pizza.  Hay bales, pumpkins, and of course our Fig and Procuitto Pie! Look for it in mid September.

But until then here is a tasty little pizza that is featured in this month Pizza Today magazine.

Chicken Gumbo Pizza

14-inch pizza crust (you can pick up a dough ball at any MAD Pizza)
6 ounces béchamel sauce (recipe follows)
6 ounces grilled chicken, diced
4 ounces Andouille sausage, sliced
2 ounces bacon, crumbled
2 ounces red onion, diced
7 ounces mozzarella cheese, shredded
3 ounces Gruyere cheese, shredded

Roll the pizza dough out to 14-inches in diameter.

Add the béchamel sauce (recipe follows), then top with chicken, Andouille sausage, bacon, onion and cheeses.

Bake until crust is golden brown and ready to serve.  Typically in a 425 degree oven for 8-10 minutes

Béchamel Sauce

1 tablespoon finely chopped onion
3 tablespoons unsalted butter
½ cup all-purpose flour
3 cups milk
½ teaspoon salt

In a heavy saucepan set over medium-high heat, cook the onion with the butter just until the onions are softened. Stir in the flour. Cook and stir the roux for about 3 minutes.

Add the milk in a steady stream, whisking steadily until the sauce smooths out. Add the salt. Simmer the sauce for about 10 minutes, or until it is thickened to the consistency you desire.

Sauce can be kept for several days, refrigerated. Cover the surface with a buttered round of parchment paper to prevent a skim from forming.


Wow, we have been away for awhile!

The madchefblog took an extended sabbatical over the spring and summer, but we are back now and will start posting some new products for the fall and winter as well as some new lunch specials – stay tuned!

Starting today you can get more MAD at our South Lake Union location.  We will  be open until 7pm Monday-Friday and as always you can get delivery from our First Hill location seven days a week until 11pm (well 10pm on Sundays).


Smokey Eggplant Parmania!

Eggplant Parm Pizza-4How about that Seahawks game last night? NFC Championships here we come! We are so proud!

The MAD Chef took our seasonal pizza special to a whole new level and combined two Italian favorites into one to satisfy our need for winter comfort food . Our Smokey Eggplant Parmesan Pizza has traditional breaded and fried eggplant cutlets, whole milk mozzarella cheese, grated parmesan, fresh basil leaves and for a crazy, MAD twist, SMOKED mozzarella. Our seasonal purple pie is delicious and comforting, especially in these cold, damp winter months. Come in to your local MAD Pizza (or sit back and get delivery), order our newest addition and tell us what you think! We hope you love it as much as we do!

Five Stars


Loyalty programs have such great perks and MAD Pizza loves offering our customers excellent deals, but we understand that carrying and keeping track of different cards is tiresome (and frustrating when you lose them which is bound to happen sometime). Have no fear because Five Stars is here! At MAD Pizza, we are happy to team up with Five Stars and offer our customers a loyalty program that can be combined with countless other loyalty programs in the city. You can pick up your FREE Five Stars card at any MAD Pizza location to get started and setting up your account using your phone number is easy. The points you occur at MAD Pizza can be easily checked online and if you’re looking for extra points, you can connect your loyalty card to your Facebook account to take advantage of bonus points for check-ins, etc. At MAD Pizza, we want to make it as easy to accumulate points and earn FREE food. Here’s a breakdown of our point system:

1 Point = Every $5 spent

5 points = 1 Free Slice of Pizza

10 points = 1 Free Order of Wings or Pesto Cheese Bread

20 points = 1 Free 12″ Pizza

Grab your cards and head to your local MAD Pizza to start accumulating points!

The Figgy Piggy Pie


Despite the short month, February seems to be the time when everyone is clearly over the winter weather (assuming you weren’t to begin with) and ready for the daffodils to bloom and the sun to peak its head out. Our MAD Chef has designed a special pizza that is guaranteed to get you out of your winter funk. Our comforting pie has a garlic olive oil base, locally made Boat Street Kitchen fig compote, gorgonzola and goat cheese, and is finished with perfectly sliced prosciutto and a layer of cool, crisp baby arugula. The pickled figs are made with Black Mission Figs that are soaked in red wine, cane sugar, balsamic vinegar, rosemary and sea salt. Boat Street Kitchen’s fig compote paired perfectly with our sliced prosciutto and alas, our figgy piggy pie was born.

We think figs and prosciutto are a match made in heaven and they go together like spaghetti and meatballs, or cheese and pepperoni (coincidentally, all of those magical combinations are available at MAD). The crispness of the arugula adds a perfect freshness to the pizza which makes this pie perfect for a well-rounded meal. We cannot stress enough how excited we are to feature ingredients from the talented Boat Street Kitchen and we look forward to many pizza collaborations in the future! We are excited for everyone to try this new, seasonal addition to the menu and we cannot wait to hear what you think! Now back to the MAD Test Kitchen for me…

MAD Buys Local


At MAD Pizza we pride ourselves in caring about our community and there’s no better way to support your neighborhood (an environment) than to buy local. Local Food = Local Money, which means that more money stays within the community, which in turn generates  income for the local economy. In addition to the financial aspect, supporting local businesses that buys local makes for fresher and greener eating experiences. In Seattle, we are so lucky to be surrounded by incredibly fresh, local, produce, seafood and meat, and many small businesses that provide truly special and delicious products. MAD Pizza is going to continue to increase the list of local products we offer to show our customers and our community how much we care.

In addition to our local beers and wine we offer, here are a few of the companies that MAD Pizza is proud to sell and support:

Boat Street Pickles: The talented Boat Street Kitchen produces delicious pickled figs made with Black Mission Figs that are soaked in red wine, cane sugar, balsamic vinegar, rosemary and sea salt. On February 1st, MAD Pizza introduces our Fig & Prosciutto that features this unique and incredibly tasty compote. Once you taste a bite of this pizza, you’ll be hooked.

Mama Lils Peppers: Howard at Mama Lils has created a perfect pickled product and we are thrilled to feature it on our Seattle-style Italian Beef Sandwich.

Beecher’s Handmade Cheese: Kurt Dammeier (seen on Top Chef Seattle) created Beecher’s Mac n’ Cheese, which was named World’s Best by Oprah. If Oprah and Top Chef go crazy for it, we know our customers at MAD Pizza will too!

Dry Soda: At our First Hill location we are offering this healthier (and tastier) alternative to soda. Dry soda uses less sugar and has unique flavors such as Cucumber, Blood Orange, Rhubarb and Wild Lime that are sure to drive your taste buds nuts.

Snoqualmie Gelato: At the end of January, MAD Pizza will adding dessert to the menu! Not just any dessert, but the smoothest, tastiest gelato the Pacific Northwest has to offer. Local cows, local milk, local gelato. Does it really get any better?

Help us do our part and continue to support our neighborhood and local community.