The Subterranean

I used to be the biggest Texas Hater.  I mean, really…it might have been my only memory of Texas until the age of 23 was visiting my Dad at the Galveston shipyard, swimming in the Gulf and coming out of the water covered in oil, and then falling onto a catus.  Or it might have been because I dated not one, not two, but three guys from Texas in college who all turned out not-so-great and smashed my poor little heart into a bazillion pieces.  Who knows?  All I know now is that as soon as I moved to Austin, that all changed.  I love it here and the fact that I’m leaving has me feeling a little bummed lately.

I’m sure Colorado is going to be awesome, too, don’t get me wrong.  Everyone I know who’s been to Carson loves it and I’m sure I will, too.  But Austin is such a unique place with some of the best food, music, people, and atmosphere I’ve ever seen.  Like my Dad exclaimed the first time he visited, “There’s more yoga studios per block than in San Francisco!”

OK back to the food.  Right after we moved here, Ross found House Pizzaria tucked back off of Airport Boulevard.  What originally caught our interest was the beer selection but they also had a very unique pizza menu.  The Subterranean is a succulent combo of rosemary roasted red potatoes, mushrooms, onion, basil, and fontina.  We were hooked.

Although the beer is no longer and option, last night we cracked open a bottle of red and paid homage to one of our Austin staples.


1 lb Ground Beef

1 lb Ground Chicken

2 Eggs

1 Large Sweet Potato

2 c Sliced Mushrooms

1 Medium Onion, sliced

1/4 c Fresh Basil

8 oz Shredded Fontina Cheese (optional)

2 t Rosemary

2 t Parsley

Salt and pepper to taste

Olive Oil for cooking


Thinly slice the sweet potato (about 1/8-inch slices) with a knife or mandolin.  Lightly oil a baking sheet and arrange the slices, brushing the tops with oil sprinkle with rosemary.  Bake at 450 degrees for 10-15 minutes, until slightly browned.

In olive oil over medium-high heat, carmelize the onions.

Combine the meat with eggs, parsley, salt, and pepper.  Press onto a second baking sheet and bake for 10 minutes at 450 degrees.  Drain off excess liquid and blot the surface with a paper towel.

Cover the crust with the roasted potatoes, onion, mushrooms, basil, more rosemary, and cheese if desired.  Place under the broiler for 5-7 minutes.

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