[ARCHIVED THREAD] - Post your Pizza (Page 1 of 2)
Posted: 8/10/2009 8:08:38 AM EDT
Start here.....
End here.... 
Hard to find a food that has meat, veggies, dairy and grains all in one. We eat a fair amount of it as the kid's like it, but we never get it from the pizzeria. Too easy to make it and that let's us use our homemade sauce, which is better than what you can buy. Anyway, the pizza on the right is summer squash and roasted red pepper, dusted with ground basil. The one on the left is pepperoni and Kalamata olives, dusted with ground oregano. Post yours. 
And the first person who posts a picture of a frozen pizza box gets the  .
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Start here..... http://img.photobucket.com/albums/v40/FredFeral/IMG_1667.jpg End here.... http://img.photobucket.com/albums/v40/FredFeral/IMG_1673.jpg Hard to find a food that has meat, veggies, dairy and grains all in one. We eat a fair amount of it as the kid's like it, but we never get it from the pizzeria. Too easy to make it and that let's us use our homemade sauce, which is better than what you can buy. Anyway, the pizza on the right is summer squash and roasted red pepper, dusted with ground basil. The one on the left is pepperoni and Kalamata olives, dusted with ground oregano. Post yours.
And the first person who posts a picture of a frozen pizza box gets the .
Not cool, Feral. I'm working here and I gotta deal with THIS SHIT?! So hungry now..... Good work. |
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As usual, Feral posts some wonderful pics. Nice to see the use of "non-traditional" toppings!
This topic came up 5/5/2008 in the General Discussion forum. Then a month later Feral posted pics of pizzas made with his "30 Minute Mozzarella". By January of 2009, I was stirring up pizza dough and warming up the oven for my family every Friday. We pinch off enough dough to make individual sized pizzas and everyone makes their own, using the toppings they like best. Here are a couple of recipes we seem to have settled on: from ndrew9223:in that thread: My grandfather opened a pizza place in 72 it was very successful for 20 years until he passed in 92. Here is the recipe. You can't cook a great pizza without a pizza oven. Since most people aren't willing to make that kind of investment for their house, youre gonna need a pizza stone to cook a good homemade pizza. heat oven to 450 with the pizza stone in the oven on the lowest rack and leave it at 450 for 1 hour before putting in a pizza. The stone has to be hot or your pizza will stick. Dough 4 cups flour 1.5 cups hot water 1 pack self rise yeast 1 tbsp olive oil 1 tbsp sugar 1tsp salt. kneed 10 minutes put in sealed plastic bag wait 1.5 hours kneed 5 min. separate into 6 balls let sit in sealed plastic bag 2 hours room temp or in the fridge over night. Sauce 2 12oz cans diced tomato 1 8oz can tomato sauce 2tbsp red pepper flake 2tbsp oregano simmer over low heat for 20 min. stirring every 2 minutes or so. Allow to fully cool before using. you want to use about 4oz per 10" pie. Toppings Whatever you want but don't overdo it. To many toppings make a pizza cook unevenly or make it to greasy or soggy. My favorite topping if prosciutto bout 1/8 lbs per pie is a good amount. shredded mozzarella not too much remember it spreads when it melts you should be able to see the sauce through the cheese when it is raw. Prep I know most of you can't throw pizza dough, I can barely do it. dust your counter with flour and just roll out the balls into 10" circles and then pat from the center outward the object it to make the outside thicker than the center. Center should be very thin outside should be about 5/8: thick. Pizza Peel you have to have one of these. It is the shovel that gets the pizza in and out of the oven. Dust your peel with flour or corn meal, I prefer flour. put the rolled dough on there and build your pizza. Sauce topping whatever. Then lift the side of the crust and blow under the dough. This will lift the dough so it does not stick to the peel when you're trying to side the pizza into the oven. make sure you get some air under the entire pie. Cooking Stick the pie in the oven it should take about 8 minutes to fully cook just leave it in until it looks right. Bubbly cheese in center is what you're looking for here. Thats about it. It you have etra dough roll it out into sticks about 6 per dough ball. and throw them on the stone for 6 min to make bread sticks. Melt a half stick of butter with a 1tsp garlic salt and pour it over the cooked bread stick. These are really good. So there you go. Rambo Sarducci's Maximum pizza recipe. And the dough we like is from 2nd-amendment in that same post: close copy of pizza hut pan crust: in mixer warm water ( about 1 cup ) 1/4 teaspoon salt yeast pinch of sugar i teaspoon of veg oil let yeast start add oragano ( teaspoon or so ) tablespoon of parmesian cheese add flour till doughy cut in to 2 balls let rise about 5 mins roll out and place in to 2 oiled pans either 9 by 11 brownie pans, or 2 12 inch round pizza pans. cover with saran wrap and put somewhere warm till it rises about 1 inch. then cool in fridge for an hour before topping and cooking I'll try to remember to get some pics later this week when we make them again. Thanks for the recipes! |
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I apologize Feral for bringing this thread down several notches from your pizza, but really it just makes yours look that much better.
I did however add some black olives and fresh mushrooms and fresh red bell peppers I just sliced. And a little bit of bacon I had in the fridge. And I made sure to blade everything at 45 degrees if possible. In fact, as a sort of tribute to the "Wal-Mart Employee Attempts Disarm" etc thread, I took a few extra photos. I'm not going to post them all here and disrupt Feral's thread, I'll just give you these to laugh at. And here is the link to the whole thread 
Practicing my blading. It's really hard! 
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| My wife and I can't make a good pizza crust to save our lives, so when we want good pie, we head to the Mellow Mushroom |
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As usual, Feral posts some wonderful pics. Nice to see the use of "non-traditional" toppings! This topic came up 5/5/2008 in the General Discussion forum. Then a month later Feral posted pics of pizzas made with his "30 Minute Mozzarella". By January of 2009, I was stirring up pizza dough and warming up the oven for my family every Friday. We pinch off enough dough to make individual sized pizzas and everyone makes their own, using the toppings they like best. Here are a couple of recipes we seem to have settled on: <snip> Good tips there. I like the "personal size" move......will have to try that. Haven't graduated yet to a peel and stone. The whole "blow air under the pie" thing has me scratching my head. I understand it, but am having a hard time imagining myself getting it to work.
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I apologize Feral for bringing this thread down several notches from your pizza, but really it just makes yours look that much better. I did however add some black olives and fresh mushrooms and fresh red bell peppers I just sliced. And a little bit of bacon I had in the fridge. And I made sure to blade everything at 45 degrees if possible. In fact, as a sort of tribute to the "Wal-Mart Employee Attempts Disarm" etc thread, I took a few extra photos. I'm not going to post them all here and disrupt Feral's thread, I'll just give you these to laugh at. And here is the link to the whole thread http://i122.photobucket.com/albums/o266/razor11056/Photo0278.jpg http://i122.photobucket.com/albums/o266/razor11056/Photo0279.jpg Practicing my blading. It's really hard! http://i122.photobucket.com/albums/o266/razor11056/Photo0282.jpg http://i122.photobucket.com/albums/o266/razor11056/Photo0292.jpg OK, you get the for posting a frozen pizza in my thread. 0
In all seriousness, some of the frozen pizzas out there are decent enough, particularly if you add your own ingredients as you did. |
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Good tips there. I like the "personal size" move......will have to try that. As our children got older they became a bit more obstinate about their "likes" and "dislikes". Someone doesn't like the sauce, or someone doesn't want any YELLOW cheese or pepperoni on their part, etc. Letting them make their own fixes that, plus they learn a valuable skill that they might need some day (how to make a pizza) when looking for a job. Haven't graduated yet to a peel and stone. The whole "blow air under the pie" thing has me scratching my head. I understand it, but am having a hard time imagining myself getting it to work.
We don't have a peel and stone, either, but do have facsimiles. I have a piece of 1/4 inch plywood about 18 inches square that we often use as a peel. For smaller, personal-size pizzas we often use a bread board or a cookie sheet (without sides) (or the back of cookie sheets that do have sides) to spread out the dough on, then carry it down the line of toppings and to and from the oven. I usually use a piece of parchment paper under each piece of dough so you can just grab a corner of the paper and drag it wherever you want it. The pizzas brown just fine and the paper doesn't stick. For a stone, my wife purchased a box of 8 inch unglazed quarry tiles from the flooring section of Lowes or Home Depot. They are used to line the racks in the oven and they work nicely. With them on three racks, it takes a little longer to pre-heat the oven to 450 but we can cook pizzas on all three racks at once without the temperature dropping. I think she got the idea from a Julia Child cookbook years ago for making her french bread more crusty (also involves splashing water into a hot iron skillet to make steam in the oven). |
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We don't have a peel and stone, either, but do have facsimiles. I have a piece of 1/4 inch plywood about 18 inches square that we often use as a peel. For smaller, personal-size pizzas we often use a bread board or a cookie sheet (without sides) (or the back of cookie sheets that do have sides) to spread out the dough on, then carry it down the line of toppings and to and from the oven. I usually use a piece of parchment paper under each piece of dough so you can just grab a corner of the paper and drag it wherever you want it. The pizzas brown just fine and the paper doesn't stick. Do you cook on the parchment paper or do you slide the pizzas off it somehow? Quoted:
For a stone, my wife purchased a box of 8 inch unglazed quarry tiles from the flooring section of Lowes or Home Depot. They are used to line the racks in the oven and they work nicely. With them on three racks, it takes a little longer to pre-heat the oven to 450 but we can cook pizzas on all three racks at once without the temperature dropping. I think she got the idea from a Julia Child cookbook years ago for making her french bread more crusty (also involves splashing water into a hot iron skillet to make steam in the oven). That's exactly what Mrs. Feral keeps telling me we should do––unglazed tiles. I have to put them on the shopping list. |
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Do you cook on the parchment paper or do you slide the pizzas off it somehow? Slide the pizza, paper and all onto the tiles in the oven. The paper makes it slide pretty easily. I usually tear off a rectangle of paper larger than the pizza will be and press the dough out on it. The corners of the paper stick out and will turn brown but I haven't caught any on fire yet. If enough corner is sticking out, you can just grab the paper and slide the baked pizza out of the oven onto a cutting board or pan. |
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I've been cooking homemade pizza on the grill lately. No oven heating up the house!
Make and shape your dough. Freeze it - at least an hour. Put on grill over medium heat frozen. Once it has grill marks and you can remove it without sticking- Flip over on a pizza pan, put on toppings of choice (on grilled side) and put back on grill uncooked side is bottom. Grill until bottom is done and cheese is melted. I like flavor better. Wife prefers it in oven, but lets me make it this way in summer. Grilled dough with just olive oil, garlic and cheese is really good w/ slight smoke flavor. RRA15 |
I'm too stupid to make my own crust, so I cheat 
Crockpot Pizza Nonstick cooking spray 1 1/2 - 2 pounds ground venison 1 box of pasta (rotini or twists), cooked 1 medium onion 1 tablespoon olive oil 1 tablespoon minced garlic salt and pepper 2 can of mushrooms, sliced minced garlic 2 large can pizza sauce (28 to 30 oz, total) package of pepperoni slices (50 slices or so) 2 cups of shredded mozzarella cheese 2 cups of shredded provolone cheese 1 cup grated parmesan cheese Chop onion and place in small zip lock baggie with 1 tablespoon olive oil and 1 tablespoon minced garlic (and some salt and pepper), let marinate overnight. The next day, add onion marinate and ground venison to skillet, cook thoroughly. Cook pasta according to package directions. Coat crockpot with non-stick cooking spray. Place two or three tablespoons of pizza sauce in bottom of crockpot. Add remaining sauce to browned venison in skillet, mix and take off burner. Layer ingredients from bottom to top in this order: 1/3 of the pasta 1/3 of the venison / pizza sauce mixture 1/3 of the mushrooms 1/3 of the provolone cheese 1/3 of the mozzarella cheese 1/3 of the parmesan cheese 1/3 of the pepperoni Do this three times. Cook for 4 hours on High or 6 to 7 hours on low. |
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PIZZA Stones
are cool, look professional work very well if you dont have a brick oven for flat breads and bagguettes etc... and VERY EXPENSIVE,,, I picked up a rather thick 18x18 ceramic floor tile and it works like a champ I did scrub it thourghly with a grease cutter, and I DID burn it at 500 degrees for 2 hours to bake off any chemical residue and it works better actually than daughters $40 pizza stone from the "fancy cooks shop" at the gallaria I found my stone at habitat for humanity/goodwill store for 50cents ,. measure your oven though I lucked out on my blind buy fitting I have baked pizza on it, I have baked bread on it, and I pretty much just leave it in the oven unless I am gong to roast for hours, thinking a hot steel pan sitting on the stone, wont be good for hte stone.. CHEF |
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anyone going to share dough and sauce recipes? I have two good dough recipes and a good sauce recipe buried in my long post above. I just edited that post to make "Dough" and "Sauce" easy to find. A great alternative to using sauce is using fresh tomatoes. Using home grown tomatoes (store bought don't work very well), core and slice them about 1/4 inch thick and lay them on the dough first. Splash on any juice from the tomatoes that might be left on your cutting board. Sprinkle with some basil and oregano or better yet use fresh herbs. Maybe add a little salt and lightly sprinkle on some crushed red pepper. Better than sauce! |
Yesterday Two nights ago we had pizzas just so I could take pics for this thread. FAIL! Only got one picture and it isn't a good one, although you can see three pizzas on parchment paper and the tiles on the oven racks:
You can also see that my son likes a little cheese on his (Get your arm out of the way!) Chef Morris mentions his tile is 18 inches square. These are 8 inches (x4) and they go to the back of the rack. If you go for a single large tile, it might be slightly too big for your oven but it can be trimmed if necessary. |
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Lots of people seem to think that making a pizza crust is hard or beyond their capabilities so they use a purchased crust or a frozen pizza to start with.
Here is a description of how easy it really is when I make a pizza: Pizza- How I Do It 1 cup warm water 1 teaspoon sugar 1 teaspoon yeast (or ½ pkg) 2 cups flour ½ teaspoon salt 1-2 teaspoons olive oil 1 Tablespoon oregano (optional) 1 Tablespoon parmesan cheese (optional) Add sugar and yeast to warm water in a 2 cup measure and stir with a table knife. Let it sit while you measure out the flour. Put flour in a mixing bowl and add salt, oil, and optional ingredients. Stir flour mixture with the knife. Pour water/sugar/yeast into flour and stir with knife until thoroughly mixed. Spray dough with cooking spray and cover it with plastic wrap. Let it rise in a warm place until doubled, about an hour. Dough will be pretty wet still, so I lightly dust it with more flour. I flour my hands and twist off about ½ the dough and press it out onto a sprayed pan or some parchment paper. (If dough sticks to hands, dip hands in flour again). I smash it to about 3/8 inch thick- it will rise when baking. Ladle on enough sauce to cover entire top of pizza. Add meat and other desired toppings and shredded mozzarella cheese. Bake at 450 for 10-12 minutes (it will take several minutes to get the oven that hot so pre-heat it). Dough can be frozen or refrigerated. For sauce I often use diced tomatoes and tomato sauce (2:1) and add crushed red pepper flakes and oregano as I described earlier in this topic. Sometimes I just dump a can of diced tomatoes on and call it good. If I have fresh tomatoes, I'll slice or chop them and use that instead. |
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Shape the crust http://i444.photobucket.com/albums/qq169/bbossman1/100_0218.jpg Spread the chili http://i444.photobucket.com/albums/qq169/bbossman1/100_0219.jpg Add the cheese and hot dogs http://i444.photobucket.com/albums/qq169/bbossman1/100_0220.jpg Bake it up and eat! http://i444.photobucket.com/albums/qq169/bbossman1/100_0223.jpg http://i444.photobucket.com/albums/qq169/bbossman1/100_0224.jpg I saw this and had to make it ASAP. I made it for dinner tonight and the family loved it! Thanks for the new family favorite. |
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Ok, so I've been wondering about this, since I live in limestone country (live near Bedford, IN; Bedford limestone was used to build the Washington Monument).
I haven't looked for unglazed tile yet, but I figured with all the time and hassle of looking for the right tile/the right size. I could probably get a limestone slab cutoff pretty cheap. Is there anything wrong with using limestone? I was thinking a 3/4" or 1" piece would be great. |
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I haven't looked for unglazed tile yet, but I figured with all the time and hassle of looking for the right tile/the right size. I could probably get a limestone slab cutoff pretty cheap. Is there anything wrong with using limestone? I was thinking a 3/4" or 1" piece would be great. That's a good question. I'd like to know, too. I've often heard that soapstone is THE BEST for cooking pancakes. Granite slabs (sink cutouts?) might work. I'm going to ask Chef Morris about this cooking on rocks stuff in his thread. If the slab is smooth, I don't see why it wouldn't work. I doubt limestone is any more porous than clay tiles. If the limestone is wet I guess it could explode if quickly heated, I've heard of rocks around campfires doing this but have never seen it. It might take a while to get a thick slab heated. |
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I haven't looked for unglazed tile yet, but I figured with all the time and hassle of looking for the right tile/the right size. I could probably get a limestone slab cutoff pretty cheap. Is there anything wrong with using limestone? I was thinking a 3/4" or 1" piece would be great. That's a good question. I'd like to know, too. I've often heard that soapstone is THE BEST for cooking pancakes. Granite slabs (sink cutouts?) might work. I'm going to ask Chef Morris about this cooking on rocks stuff in his thread. If the slab is smooth, I don't see why it wouldn't work. I doubt limestone is any more porous than clay tiles. If the limestone is wet I guess it could explode if quickly heated, I've heard of rocks around campfires doing this but have never seen it. It might take a while to get a thick slab heated. The moisture is a definite concern, but as long as you heat it VERY slowly the first time, and don't let it get wet, it shouldn't have problems. While it may take a while to get a thick slab heated, it shouldn't any different than some of the 3/4" thick premium baking stones that are sold for $50+. |
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We made some pizza last week and I grabbed a quick photo for this thread. This is plain jane pizza with no outlandish stuff put on there –– plain Ragu pizza sauce, cheddar cheese (it was the only cheese in the fridge ) and pepperoni.
I used the pizza dough recipe that came with my bread machine, and it turned out very well. My wife and I had fun tossing the dough back and forth to each other in the kitchen while we were shaping it.  We really need some more practice though...it was squarish and lopsided, and didn't have a great consistency throughout (some parts really thick, others not so much).
It was honestly the best tasting crust I've ever had. We cooked it at 400F for ~15 minutes. The crust was soft but not mushy, with the outer edges slightly crispy. I'm not a fan of rock-hard crust so this was perfect for me. Unfortunately I think we used too much dough for one pizza. The crust was incredibly thick through most of the pieces (1-inch or thicker), so I was about to explode after 2 pieces.  Mrs. SparticleBrane couldn't eat more than 1 piece. Next time we won't use quite so much dough so the crust won't be as thick.
Even saying all that I was very pleased with how it came out. So much so that I forgot to get a photo of the finished product.
Here is the before shot: 
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We made some pizza last week and I grabbed a quick photo for this thread. This is plain jane pizza with no outlandish stuff put on there –– plain Ragu pizza sauce, cheddar cheese (it was the only cheese in the fridge ) and pepperoni.
I used the pizza dough recipe that came with my bread machine, and it turned out very well. My wife and I had fun tossing the dough back and forth to each other in the kitchen while we were shaping it. We really need some more practice though...it was squarish and lopsided, and didn't have a great consistency throughout (some parts really thick, others not so much).
It was honestly the best tasting crust I've ever had. We cooked it at 400F for ~15 minutes. The crust was soft but not mushy, with the outer edges slightly crispy. I'm not a fan of rock-hard crust so this was perfect for me. Unfortunately I think we used too much dough for one pizza. The crust was incredibly thick through most of the pieces (1-inch or thicker), so I was about to explode after 2 pieces. Mrs. SparticleBrane couldn't eat more than 1 piece. Next time we won't use quite so much dough so the crust won't be as thick.
Even saying all that I was very pleased with how it came out. So much so that I forgot to get a photo of the finished product.
Here is the before shot: http://ncdivers.com/cpg133/albums/userpics/10038/pizza.jpg I'm not sure about your recipe, but the recipe for pizza dough that came with our bread-maker is for 2 pizzas. Maybe cut the recipe in half, or make 2 next time. |
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I'm not sure about your recipe, but the recipe for pizza dough that came with our bread-maker is for 2 pizzas. Maybe cut the recipe in half, or make 2 next time. Our bread machine has all of the recipes as 1lbs, 1.5lbs and 2lbs loaf options. I did the 2lbs option and will probably do something smaller next time. Usually I choose the 2lbs option when I am making bread, although my wife prefers that I use the 1lbs option. With the 2lbs option the bread usually rises over the top of the container and you get the 'muffin-top' appearance to the loaf. The 2lbs loaf might not always get eaten before it goes stale, but the 1lbs loaf usually gets eaten in a reasonable amount of time . I suppose I will relent to her logic and make the smaller loaves from now on....
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Feral I looked through the thread but did not see your crust recipe. Are you or Mrs. Feral willing to post it? kitties (I am one who used to work in a pizza shop, but have always been told pizza is too hard.) As to limestone...I would be leery. Limestone is NOTORIOUSLY porous––thus its value as a brilliant, efficient natural water filter (Kentucky is on limestone, and has some of the best-tasting natural water, which is not coincidence.) And I have been around a fire when a limestone rock exploded. Be very careful if you're going to use it with heat. I"m sure there is a way, but just know that it is a highly porous rock. |
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Here is one I made last fall and posted in GD: I mixed up a big ol' pitcher of Black Cherry Kool Aid to go with the pizza I made.   The "black" part... well.. that should be obvious... The "cherry" part... it's not exactly Communist Red, but it's close enough! And the "Kool Aid" - not since Jim Jones has Kool-Aid fucked over so many lives! OH YEAH!!!  I made the pizza from scratch. I bought all of the ingredients, made the dough, made the sauce, assembled the pizza and cooked it. It's MY pizza. I made it! But, in honor of the Obamessiah, I will divide MY pizza and redistribute it between me, my daughter, and my wife. So here's a toast to our new wealth spreading overlord: FUCK OBAMA! |
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Once you learn how, you'll know that your pizza is superior to anything you can buy.
Here's a couple of pics of pies made with The Frugal Pervert I mean, Frugal Gourmet's dough recipe (has a bit of cornmeal in it). The sauce is very simple: pureed plum tomatoes (juice drained off) with a bit of EVOO, sea salt, and fresh ground black pepper. Cheese is whole milk mozzarella from Wal-Mart (top) and shredded mozzarella from Aldi (bottom). One is anchovies and oregano aka "pizza Napoletana" and the other is pepperoni. The Pan is a "Black Maria" steel Sicilian-Style pan made by Allied Metal Spinning (Bronx, NYC) 
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Once you learn how, you'll know that your pizza is superior to anything you can buy. Here's a couple of pics of pies made with The Frugal Pervert I mean, Frugal Gourmet's dough recipe (has a bit of cornmeal in it). The sauce is very simple: pureed plum tomatoes (juice drained off) with a bit of EVOO, sea salt, and fresh ground black pepper. Cheese is whole milk mozzarella from Wal-Mart (top) and shredded mozzarella from Aldi (bottom). One is anchovies and oregano aka "pizza Napoletana" and the other is pepperoni. The Pan is a "Black Maria" steel Sicilian-Style pan made by Allied Metal Spinning (Bronx, NYC) Anchovies??? Kudoes on the little fishes.....people either love 'em or hate, but personally I think they're awesome on pizza.
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The GF and I made a pie last Sat nite. Here it is. My favorite sauce Chef Boyardee. Chef Boyardee crust. Ground beef, ham, banana peppers, green peppers, red onions, pepperoni, sharp cheddar cheese w/ some parmishan. http://i88.photobucket.com/albums/k185/hambyj/IMG_2430.jpg http://i88.photobucket.com/albums/k185/hambyj/IMG_2431.jpg http://i88.photobucket.com/albums/k185/hambyj/IMG_2432.jpg Banana peppers are a good thing. 
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Have to try Penzeys pizza spice! It makes cheap pizza taste like home made. Also use it to make great homemade pizza sauce. Well worth the money anything you buy from this place!
http://www.penzeys.com/cgi-bin/penzeys/p-penzeyspizzaseas.html |
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Once you learn how, you'll know that your pizza is superior to anything you can buy. Here's a couple of pics of pies made with The Frugal Pervert I mean, Frugal Gourmet's dough recipe (has a bit of cornmeal in it). The sauce is very simple: pureed plum tomatoes (juice drained off) with a bit of EVOO, sea salt, and fresh ground black pepper. Cheese is whole milk mozzarella from Wal-Mart (top) and shredded mozzarella from Aldi (bottom). One is anchovies and oregano aka "pizza Napoletana" and the other is pepperoni. The Pan is a "Black Maria" steel Sicilian-Style pan made by Allied Metal Spinning (Bronx, NYC) Anchovies??? Kudoes on the little fishes.....people either love 'em or hate, but personally I think they're awesome on pizza. Gotta love them dead fishies on the pizza!!!!!!!!!!!! 
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Have to try Penzeys pizza spice! It makes cheap pizza taste like home made. Also use it to make great homemade pizza sauce. Well worth the money anything you buy from this place! http://www.penzeys.com/cgi-bin/penzeys/p-penzeyspizzaseas.html +1 on Penzeys. I looked at the ingredients and noted that I often use almost the exact same stuff. |
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I present to you, White Pizza –– The Pizza To End All Pizzas
Be warned; there is no tomato sauce involved. I cheat a bit by starting with a Boboli crust (nom nom nom). Put some oregano, fresh chopped rosemary and basil in some olive oil and warm it to release the flavors from the herbs. Keep it warm while you chop veggies & prepare other ingredients:
Cover with pepperoni slices Brown the Italian sausage & onions in a cast iron skillet, chopping the sausage finely during the process. When the onions are caramelized, drain the fat and spread on the pizza. Apply all the rest of the veggies Cover with a layer of cheese Sprinkle some oregano & basil on Bake at 350° directly on the rack until the cheese just starts to brown Cool a bit, slice pizza, serve and prepare for orgasm  You're very welcome. 
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