When I first met Emilee Williams we talked about our love of cooking.  Admitting to a greater love for inventing new dishes and recreating classic dishes seemed like the perfect pair.  This was going smoother than I'd hope!!

We talked and talked throughout the evening about how we could combine both our passions to make something we both love, only making it with our own slightly different ideas.  Even more perfect she is I'm thinking by now!!

We shared stories of past dates and experiences of hopeless romantics and failed attempts at love.  From those stories we again agreed that to us the most romantic setting is a quiet booth in some small Italian bistro offering aromas of fresh baked breads and garlic sauteeing in olive oil, basil freshly chopped and rosemary being stripped from its stems.  All that mixed with mandolin music and songs like "That's Amore" coming from overhead speakers.  Nothing could possibly set a more perfect mood for blossoming love.  As Emilee spoke, my mind drifted away,  picturing her and I sitting in that booth, in that little bistro, listening to those love songs sharing those aromas with her.  What's coming over me? I thought.

We each have likes for many different dishes offered in Italian cuisine but nothing like our shared love for pizza.  Za, or pie as its referred to by fans all over the world of this seemingly old as time itself dish.  But how could we make this "our dish"?  How could we recreate an already perfect meal made just for us, by us that hasn't already been thought of?

Oh no!! Our first lull in conversation and it was caused by FOOD!! Time to regroup Grillmaster, think, come on man, think!!

Right at the point of panic Emilee saved the moment by mentioning soup.  Right then and there, like the excitement you feel when touching hands "accidentally" for the first time we looked into each other's eyes knowing we had our answer.....WALLA our idea for pizza soup was born!!  Things are back on track again for us I thought!!!

As we bartered back and forth on how we would make this, I began to realize Emilee couldn't be the one for me, but what she could be for me is something bigger and better than any girlfriend could be, she's a fellow foodie!!  Anyone that knows a true foodie knows that food is our first one and true love above all else.  How could we possibly give our hearts to each other when they belong to our only possible thing that'll never let us down? And that is food! Planning it, Shopping for it, cooking it, eating it everything about food is what foodies like us is all about.

As we parted ways that night Emilee and I fell in love, in love with knowing we'll stay together forever and always in the fact that we'll compare notes, ideas and cook whether together, by phone or texts it's about foodie love and our offsprings from that love!!!




1             lb. Ground Italian sausage

1             pkg. pepperoni,

2             T. extra-virgin olive oil

2             c halved button mushrooms

1             c diced red onion

1⁄2c diced red bell pepper

1⁄2c diced green bell pepper

1             T. minced garlic

1T. Italian seasoning (basil, oregano, rosemary, thyme)

1⁄2         tsp. red pepper flakes

Salt and pepper to taste

2             cans diced tomatoes in juice (14.5 oz. each)

1             lg can tomato soup

1 can of cream of mushroom

1⁄4         cup halved, canned black olives

2C water

Brown sausage in oil in a large pot over medium-high heat, about 5 minutes; drain on a paper towel-lined plate. Pour off all but 1T drippings and return pot to burner.

Add mushrooms and sauté until they release their juices, 3 minutes. Add onion, bell peppers, most of the olives, garlic, Italian seasoning, red pepper flakes, salt, and pepper to the pot; cook mixture until vegetables are soft, about 5 minutes.

Stir in tomatoes, water, and soups along with the reserved meat mixture. Simmer soup until heated through, 10–12 minutes.


For the bowls just make pizza dough, roll it out, set bowl upside down on dough leaving as much room a possible for extra N bowls, cut a circle around the bowl 1 inch bigger than the bowl.

AwwBake the bowl at 425°           until hardened.


Let the soup cool down some, add to bowl, top with pepperoni slices and mozza cheese, sprinkle a few black olives on top of cheese, put back in oven until cheese is melted


For the Calzone version, add pizza crust on top of everything, crimp edges together with the other crust, cut three slits in center, brush with melted butter,  bake until golden brown.


For another type of bowl, us one can croissant rolls, roll into a ball, bake at 350° for 15-20 minutes, then cut center out of bread.

About The Author
Grillmaster Brian Martin
Author: Grillmaster Brian Martin
Grillmaster Brian has been cooking for over 20+ years. He specializes in adding his own flare in what he calls "romantic gourmet" from various cultural foods. He's an award winning bbq Grillmaster who's competed across the country on the professional level. When he's not in the kitchen or at the grill, you'll find him and his "Brian's Beauties" promo ladies working events all over northern Indiana. In his limited free time he spends it with his four lovely children, family or friends.


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