Team 1 serves their traditional pie topped with chicken Alfredo, bbq, mushrooms and tomato
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Team 1 serves their traditional pie topped with chicken Alfredo, bbq, mushrooms and tomato
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A team presents and slices their pie to the judges panel.
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A team presents and slices their pie to the judges panel.
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Pies wait in warmer before presentation.
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Pies wait in warmer before presentation.
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Phil Lisac, CEO of Lisanatti Foods greets the pizza-makers
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Phil Lisac, CEO of Lisanatti Foods greets the pizza-makers
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Phillip of Team 6 pulls his take-out inspired pie from the oven
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Phillip of Team 6 pulls his take-out inspired pie from the oven
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Panel of judges bite into a slice.
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Panel of judges bite into a slice.
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Matthew Cox from Bob’s Red Mill Natural Foods presents winners with certificates
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Matthew Cox from Bob’s Red Mill Natural Foods presents winners with certificates
Pies were flying at the Sabin-Schellenberg Professional Technical Center (SSC) this afternoon for the second annual Top That! Pizza Bake-off. Seven teams of high school students enrolled in Culinary Arts at SSC competed to wow the panel of judges with the perfect pizza. The catch: the first pie could be made as meaty and cheesy as students pleased, but the second had to be vegan, made with Bob’s Red Mill gluten-free flour and Lis…
