This pan pizza, by Chef Danny St-Pierre from Montreal's Pan Américain restaurant, is an original recipe because it's baked in a cake pan. The pizza dough requires some time, as it needs to proof for 24 hours, making for a thick and chewy crust, perfect for adding a French onion soup-inspired topping consisting of onions, white wine, nutmeg and a sachet of onion soup mix and poutine sauce mix. It's a surprising pizza that's sure to impress.