What if you could eat pizza on-the-go, strolling about town, without getting a single sauce stain on your shirt? Put pizza into a cone, and you can! No, this is not pizza-flavored ice cream served in a cone. (Although, we do have a weirdly delicious recipe for that…)
This is cheesy, melty, saucy, savory PIZZA that’s been baked into a CONE made of pizza dough. Or, this is sweet, chocolaty, marshmallowy DESSERT PIZZA baked into a dough cone. You can have whatever you like. When it comes to pizza—no matter which way you slice it (or cone it)—there are no limits. Stuff your pizza cone with your wildest pizza dreams!
We’ve got two HUGE Pizza Cone recipes for you: a savory Buffalo Chicken Pizza Cone, and a sweet S’mores Pizza Cone. We highly recommend them, but your pizza cone filling options are limited only by your imagination. (And, of course, you don’t have to make your cones so massive…) But, how can a pizza cone compare to a pizza slice? And why turn pizza into a cone??
What's a Pizza Cone & Where Can I Get One?
Pizza in a cone is an enigma at first glance. But, it’s a pretty simple concept: pizza dough, baked into a cone-shaped crust, filled with pizza toppings! Think of it like the folded-over-slice technique, formalized and more sophisticated. In Italy, the doughy, cheesy cones are known as “Pizza al Passeggio,” meaning “walk-away pizza”—because it’s so much easier (and cleaner) to eat on-the-go than a typical slice! Clever, eh? Although they’ve been more of a recent trend in the U.S., pizza cones have already been enjoyed for almost two decades in Italy.
In Milan back in 2002, chef Rossano Boscolo came up with the glorious pizza cone—a convenient, portable twist on a traditional slice. And then, his genius invention inspired an entire fast food franchise in Italy: Kono Pizza. The cone is made from fresh pizza dough, and each cone is cooked to order. Of course, they serve up classic pizza Margherita cones and pepperoni pizza cones, but that’s only the beginning. Lest we forget, pizza is limitless. Anything you can put on a pizza, you can stuff in a pizza cone. They’ve got meaty cones, vegetarian cones, chicken Parm cones, and even breakfast and dessert cones!
The pizza cone has been spreading across the globe, to countries like Japan, China, Australia, Dubai, and Thailand. Unfortunately, there are only a few Kono Pizza locations in the U.S. If you live in one of these areas, you’re one of the lucky few with a Kono Pizza near you:
- Cherry Hill, New Jersey
- Penn State University’s Beaver Station
- Orlando, Florida
- Arlington, Texas
- Houston, Texas
- Corpus Christi, Texas
- Boise, Idaho
- San Diego, California
Pizza, in Rebellion
Some pizza purists will scoff at the idea of pizza cones. “Walk-around, fast-food pizza? Isn’t it a disgrace to the culinary tradition of this grand dish?!?” Well, pizza cones are actually right in line with pizza’s history. How? Pizza was one of the original fast foods, centuries ago in Naples, Italy.
In the 1700s and early 1800s, Naples was full of poor, working-class people with very few wealthy people. Many of the Neapolitans lived outdoors, had busy lives filled with work, and needed inexpensive food that they could eat quickly. And what was the divine dish that filled their bellies? PIZZA. At that time, pizza was actually sold by street vendors and was considered a food only for the poor. The flatbreads were easy to make, they could be topped with anything, and they were filling. Plus, the Neapolitans could eat pizza for breakfast, lunch, or dinner (and it was darn tasty)!
Fast-forward a few hundred years to the pizza cone: also a form of fast food, which is designed to be filling and to travel easily. Boscolo, the chef and creator of the pizza cone, rebelled against the traditional pizza etiquette. He wrapped the old-school slice up into the contemporary cone and created a transportable, less-messy, pizza-tastic wonder food. And, in the process, he actually brought pizza a bit closer to its roots. Pizza is delight meant for everyone. It should be available to anyone at any time—whether you’re sitting in a fine pizzeria or strolling the streets with a pizza cone.
The real question is why not put pizza in a cone?
Bite Into a Pizza Cone, Step Into the Pizza Zone
We hope you’re hungry. If not, bookmark this page and come back later. A pizza cone is an experience that every Pizza Freak deserves to have—and it’s best served on an empty stomach. Welcome to a new district of the Pizza Zone: the Pizza Cone Zone.
Pizza Cone Crust:
- 1 roll of foil (per giant cone, at least)
- 2 cans Pillsbury refrigerated Classic Pizza Crust (per giant cone)
Buffalo Chicken Pizza Cone:
- 2 lbs. chicken breast, boiled & shredded
- 1 cup buffalo wing sauce
- 1 cup blue cheese dressing
- 1 cup shredded cheddar cheese
- 1 cup blue cheese crumbles
- ½ large red onion, sliced
- 3-4 ribs of celery, chopped
- shredded mozzarella cheese (topping)
Peanut Butter Banana S’mores Pizza Cone:
- 1 cup chunky peanut butter
- 1 bag large marshmallows
- 1 bag mini marshmallows
- 1 cup chocolate chips
- 1 cup sweetened coconut shreds
- 4 bananas, sliced
- ½ cup Graham cracker pieces
- drizzle of honey
- Preheat oven to 425°F (220°C).
- Use aluminum foil to form a solid cone, pointed at one end and wider at the other. This will be the “mold” that you wrap your pizza dough around to bake it into a cone. It helps to wrap the foil sheets around each other, but don’t squeeze the foil together too tightly—a cone that’s TOO compact will be very hard to remove once your dough is baked!
- Place foil cone (flat-side down, pointed end up) on a baking sheet lined with foil. Spray outside of foil cone with cooking spray. Wrap pizza dough around foil cone. (We needed 2 Pillsbury pizza doughs to make one giant cone, but you may only need one for a smaller cone!) Be sure that there are no holes or extremely thin areas in your dough!
- Bake cone in the oven for 10-12 minutes. (Again, this time will vary based on the size of your pizza cone, so keep an eye on it in the oven!)
- While your cone bakes, prep your fillings. We made a buffalo chicken pizza cone and a s’mores pizza cone, but you can fill your pizza cone however you like!
- Prepare a large, oven-safe pot to hold your cone. Fill the pot with sheets of foil, forming a cavity/hole that will hold your pizza cone.
- Once cone is golden and starting to brown, remove from oven. Allow to cool slightly.
- SLOWLY and CAREFULLY remove foil from inside of the baked cone. It helps to pinch the edges of your foil cone inwards towards the middle, then gently wiggle the foil out. Be patient—you don’t want to tear the edges of your cone! It can help to have one person gently hold the baked cone while another works on wiggling out the foil.
- Place baked cone into the cavity you created for it in your oven-safe pot. You may need to add some extra sheets of foil near the top to support your cone and keep it in place.
- Layer in your filling ingredients, alternating between them in cycles. You want your cone to be full of multiple layers of each ingredient for maximum deliciousness in every bite!
- Return filled cone to oven and bake for about 7 minutes. (Bake time will vary based on the fillings you choose. Watch it while it’s in the oven!
- Allow cone to cool slightly before carefully removing from the pot.
- Now it’s time to Eat The Pizza CONE!
Yields 1 huge, drool-worthy pizza cone.