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Pizza Hut has a brand-new museum opening up for the public to get a slice of history. What’s cool is that the body of memorabilia will be held in the OG building The Hut first opened 60 years ago.
The original structure debuted right outside of the University of Wichita (now Wichita State). Created by brothers Frank and Dan Carney in 1958, their small building did back then what the global conglomerate still does today: feed college kids. The first location has since closed down, but has become part of the WSU campus over time, and is now being made into that special museum.
Dan Carney, along with local franchisees, and Pizza Hut corporate, contributed both mementos and money to help make the museum happen. The building was relocated to WSU’s Innovation Campus and renovated so the roof matches the original Hut.
A university curation program will have WSU students acting as docents and will be responsible for updating the museum. Apart from all of the pizza trinkets, video screens will be playing to showcase an oral history of the pizza empire. A bust of Pizza Pete, the chain’s first-ever mascot, will also be available to take pictures with.
Those interested in checking out the museum can do so starting April 30, when it opens to the general public. Admission is free, but it doesn’t come with any slices of pie, unfortunately. There’s a location on campus, however, in case you get a hankering for some ‘za.
Try these Pizza Hut copycat recipes!
Meatball PizzaI always keep meatballs and pizza crusts in the freezer to make this specialty on the spur of the moment. Add a tossed salad and you have a delicious dinner. —Mary Humeniuk-Smith, Perry Hall, Maryland
Savory Biscuit-BreadsticksI love to experiment in the kitchen with simple ingredients like refrigerated biscuits. The results are usually a big hit—these super fast breadsticks are an example. —Billy Hensley, Mount Carmel, Tennessee
Big Kahuna PizzaA prebaked pizza crust and refrigerated barbecued pork make this tasty supper idea super fast and super easy. Cut into bite-sized pieces, and it can double as a great last-minute appetizer, too! —Joni Hilton, Rocklin, California
Chicken-Pepper AlfredoWhen I want a lighter dinner, I use lean turkey bacon in this recipe. It gives the pasta that richness you want without all the extra fat. —Courtney Harris, Denton, Texas
Pepperoni Pan PizzaI've spent years trying to come up with the perfect pizza crust and sauce, and they're paired up in this recipe. I fix this crispy, savory pizza for my family often, and it really satisfies my husband and sons. —Susan Lindahl, Alford, Florida
Chicken PizzaMy fun twist on typical pizza is an excellent way to use up leftover pesto. And since it’s loaded with protein-rich chicken and black beans, it’s hearty enough to satisfy everyone! —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Glazed Chicken WingsI received this easy wing recipe from a cousin on Vancouver Island during a visit there a few years ago. They're an appealing appetizer, but also a favorite for Sunday lunch with rice and a salad. —Joan Airey, Rivers, Manitoba
Cinnamon TwistsThese delightful golden twists are perfect for a spring brunch or lunch. The brown sugar and cinnamon give them a delicate spicy flavor. People can rarely eat just one.
—Janet Mooberry, Peoria, Illinois
Buffalo Chicken PizzaFans of spicy chicken wings will love this rendition that turns it into pizza. Serve it up with blue cheese dressing and crisp celery, just like the tasty original. —Shari DiGirolamo, Newton, Pennsylvania
Four-Cheese PizzaAlthough this pizza doesn't have sauce, it gets unforgettable flavor from a blend of cheeses, vegetables and garlic. Using frozen bread dough appeals to folks who don't care to bake. —Davis Johns, Hurst, Texas
Triple Fudge BrowniesWhen you're in a hurry to make dessert, here's a "mix of mixes" that's so convenient and quick. The result is a big pan of very rich, fudgy brownies. Friends who ask me for the recipe are amazed that it's so easy. —Denise Nebel, Wayland, Iowa
Dad's Favorite PizzaOur daughter, Stephanie, makes this pizza for her dad whenever he has a craving for it. Meat eaters will definitely get their fill with a slice of this deep-dish delight.—Nancy Jo Leffler, DePauw, Indiana
Hearty Vegetable Beef RaguThis recipe is healthy yet satisfying, quick yet delicious. It's on the table in less than 30 minutes, and it's something that my children will gobble up! If you are not fond of kale, stir in baby spinach or chopped broccoli instead. —Kim Van Dunk, Caldwell, New Jersey