In my mind, a pound of cheese on an extra large pizza is not as impressive as a pound of cheese on a small pizza but it is more sensible. It is as sensible as a pound of cheese on anything can be. I am anything but sensible when it comes to cheese.
Papa John’s specializes in the stay-put cheese rather than the oily-gooey-all-over-you-and-your-dog cheese, lending itself to large quantities. The slices were cut proportionately to the size of the pizza rather than the human hands that would be maneuvering the slice into a human mouth. The tomato, cheese and garlic sauce combo was reminiscent of a Chef Boyardee meal minus the pasta. I like Chef Boyardee ravioli and could be mistakenly comparing the two for that reason. This pizza may as well have been cheesecake dipped in peanut butter covered with sixlets.
I’ll refer you to a previous Pizza Friday post in order to read about my love of the garlic sauce; however it is worth noting it was just as enjoyable and a little thicker than I remember. It could be that in enthusiastically opening the sauce on the first go around, I did not shake it.
