OT, or is it?: Pizza!

[Fat Robert]

face it. we eat it. a lot of it, by the looks of this board. or you guys do, anyway. i make a lot of it, but right now i'm trying to get down to 7%fat, so i just look at it...pizza porn. welcome to my mp life.

anyway.

share your homegrown degenerate best -- none of that weak-azz tomato-and-basil, or something you stole from a TV show. let us journey to the center of your pizza mind. come along if you care. come along if you dare. come along to the land inside and you'll see....




Originally Posted by Fat Robert


but try these two fat robert recent "inventions*"


*somebody else probably has done it, but not that I bothered to look up...kitchen improvisation, yo.


pizza nicoise:

bake crust first at 500 with an oive oil and dijon mustard glaze, and chunks of tuna steak. 5 minutes.
add tomato chunks, nicoise olives, capers, chunks of boiled red potato, onion, fresh parsley, light covering of mozzarella. 5 minutes at 500 again.

you is done.


fajita pizza:

marinade strips of steak in fat robert's mix of beer, worchestershire, scallions, jalapeno, garlic, and fresh roasted and ground ancho chile. cook it in your basic iron skillet. throw the stuff on a crust (which you baked for 5 minutes at 500) with a crudload of diced green and red peppers, light topping of cheese. 5 minutes at 500.

you gotta make your dough -- fresh risen dough is the sheeyat. and since you don't have a wood-fired oven, 500 or 550 is where you have to go. cook the crust by itself (on a stone that's been heating up in the oven) and then with the crap on top.


.


Orignally posted by that weirdo Pacenti

BLT PIZZA:

Cook dough, cheese and bacon, (no sauce). Add thin layer of mayo, shredded lettuce and sliced tomatos. Breakfast of (fat) champions!
__________________
KP



yo -- our ovens have round tubes. that's why our pizzas rule.

[jwprolo]

I worked at a pizza place for a while. You have to get creative to continue to be able to eat. Some of the better experiments:

Take a small pizza dough (6oz i think) and stretch it to the size of a large. We are talking thin here. Then tomato sauce, blue cheese dressing, little bit of mozzarella, green olives, jalapenos and spicy italian sausage.

Breakfast pizzas with garlic butter sauce, eggs, cheese and then whatever toppings always turn out great. Go easy on the egg and put it below the cheese.

The antipasta pizza: Broccoli, peppers, anchovies, tomatoes, tuna, olives, cauliflower, loaded up thick and run through twice (twice as long in the oven if you aren't at work) so the veggies on the top sort of get roasted.

I also enjoy a thicker crust, more foccaccia like pizza, with mandarin oranges, green olives and avocado.

The problem with working food service is that I was eating this crap, sucking down nothing but tonic water (not any better than coke) and loosing weight.

[CNY rider]

Sunday night is pizza night in the CNY house, except for summer when the oven at 500 degrees overheats the whole house.

We start with a fresh dough. Drizzle olive oil, hot pepper flakes all over. Then sun dried tomatoes, sliced red onion and pepperoni and Mrs. CNY's homemade meatballs, sliced thick. Cheese it up, then a little crushed tomato sauce over top. Into the 500 degree inferno on a hot stone.

Serve with a tall glass of homemade fermented cider or moonshiners wine (usually dandelion, currant or grape).

Guaranteed to have me asleep on the couch by 7:00. Nothing like a day of skiing out in the cold, then a belly full of pizza and booze. It just doesn't get any better..........

[bcm119]

In the northwest, chanterelle mushroom hunting is popular. We have a secret spot that yields a few pounds if you have the patience to hike a few miles and then bushwack through a bunch of brush and doug fir saplings. The pizza: chanterelles sauteed in olive oil with salt/pepper, cherry tomatoes, fresh tarragon and a little smoked mozzerella, or even part smoked gouda. Chanterelles also make for a killer pasta sauce with creme fraiche and cherry tomatoes.

The best greasy gut-bomb pizza I've had recently was at Maxwell's in Manchester VT. It was simple: chunks of steak, crumbled gorgonzola, and large, whole cloves of roasted garlic. Killer.

[Too Tall]

bcm119 - the deluge we've recently experienced here in the NE has yielded loads of musrooms. Shelf mushrooms in abundance and lots I don't know. Dang , you have it good :)

FatMo - I have two all time fav. 'zas that I make. First is the classic...it just does not get better...Martgurita: yeasty dough stretched really freakin' thin on a dusted board. Fresh MOOSEarella slices...not too many and really just throw them on random...salt...scant sauce and into a blazing oven on a stone...yank it just before a fire erupts ;) Toss a small amt. of basil...heaven.

Second is a stinky cheese pizza: Same dough as above, drizzle of oil and cracked pepper first, use left over stinky soft cheeses from the fridge...cold is best so you can slice it well...brie is fine but go nuts with whatever...big thin slices and a big dollip of goat in the exact middle of the 'za so that each slice gets a white tip....salt the top a bit and into the inferno.

I've got this fantasy to build a BBQ / Pizza oven in the new courtyard. Anybody have masonry skills wanna trade for a new track bike? :)

[Kevan]

sprinkle a goodly portion of sesame seed on your working surface, place and lightly press your stretched dough on top of the seed, then build as you wish. The seeds baked to the bottom add a wonderful flavor and texture to the dough.

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