Pizza

Chefs...after cooking fancy things all week...don't you ever just want to kick back with a huge pizza...what are your favorite toppings?

[This message has been edited by SeattleDeb (edited 01-05-2001).]

[shroomgirl]

hmmm. mushrooms, ham, onions, pineapple, black olives

Or calamatas, red peppers, red onions, oregano, feta, mozz, artichokes (baby fresh preferably)

Or funky pizzas out of James McNair's Pizzza book....figs, proscuitto and goat cheese

I really like pancetta with shrooms and parmesan and mozz. alittle red pepper flakes for a kick.

[cape chef]

I love Pizza.
Got the family to keep in mind when I buy or make the pies. Everyone at my home loves pepperoni,sausage and Mushrooms,spinach and bacon,Veggie works. I love White pies,My favorite is Mannila clams with many, many,many,many, Is that four Quattro Fromaggio
cc

[momoreg]

Pizza pescatore with clams, shrimp, and calamari. Not too much cheese, but lots of garlic.

Sausage and pineapple..
I know..
Danielle

[Greg]

Arugula, prosciutto and balsamic w/ fresh mozz. No red sauce, just a little olive oil.

[layjo]

Herby, garlicy tomato sauce with lightly charred sweet peppers, lightly charred onions, crispy smoked bacon, mozzarella, and parmasan, thick or thin crust ...I like both.

my favorie pizzas are the ones I make at work on pita bread... I do this when we make the bread and the tomato sauce fresh on the same day (once in a blue moon) pita with a layer of the tomato sauce then I go for a good layer of peppered salami. Top that with red onions, red & green peppers, and Portabella mushroom slices. Finally a mixture of mozzarella, Feta and Parmesan cheeses.. and some chili caps and oregano sprinkled on top. Then into the convection.. WoW in 10 minutes I'm in sensory heaven!

[Katherine]

Last night I made a double crust pizza in a non-stick frying pan: seasoned ricotta with a little flour and egg, raw shrimp sprinkled with black and red pepper and lots of fresh sauteed garlic. On top of the crust I brushed pesto and sprinkled salt, pepper, and fresh parmesan. It was kind of thick, so I baked it at ~400F. Soo good, soo filling.

I use whatever is on hand, leftover chicken, etc. Always great. The best pizza is made at home.

We have a running joke here. Whenever I serve something really, really good, I say I'm going to serve it in my (future fantasy) restaurant. Last night my daughter told me I should serve that pizza in my restaurant.

[This message has been edited by Katherine (edited 01-06-2001).]

[shroomgirl]

chili caps?

[Mezzaluna]

I also like white pies, but I developed a taste for basic reds while living in Kenosha, Wisconsin for 18 years. There's a large Italian community and many, many pizza places there. You could eat a different pie every day for a year and never eat exactly the same recipe. There are sauces with and without wine; zillions of homemade sausage recipes; fresh vs. canned mushrooms; sliced vs. canned tomatoes; all manner of variety in cheeses (flavor, quality, stringiness, etc.) and that's without mentioning the crust permutations! Check out Ruffolo's II if you're ever in town. It's awesome.... I never got into the arugula and goat cheese school of pizza. Those just don't sing to me. My fave is sausage, mushroom, onion, black olive and - yes- anchovy. I ask for them on the side and put them on to just warm through. Mmmmmm!

[This message has been edited by Mezzaluna (edited 01-08-2001).]

my favorite pizza is three kinds of white cheeses, spinach, artichokes, black olives, olive oil drizzled, tomatoes. lots of garlic.


------------------

Mezzaluna,
I love anchovies, too. Here's an idea for you. Get some pepperoncini peppers (nothing fancy just the jar from your supermarket] and squeeze them over your slice. Oh man! Salt, vinegar, heat, the only thing missing is sweet. I bet some honey to top it off would be good. Hmmmmmm...........

[Pete]

I have to admit it, when it comes to pizza I love my with pepperoni and mushrooms. A good white seafood pizza or an artichoke pizza is good but usually if I am in the pizza mood just give me one of the old stand-bys. One of my favorite "crazy pizzas" is a BBQ chicken that I do. I make a "corn cream sauce (juice corn kernels and slowly cook the juice, sitrring constantly, until it becomes thick like mayo, adding a little sugar if your corn isn't really sweet). I spread this over my grilled pizza crust then top with shredded chicken coated in BBQ sauce, thinly sliced red onion, and cheddar cheese (I prefer white cheddar). Bake it until hot and cheese is melted, then sprinkle with sweet dried corn, and pepper.

bacon, mushroom, onion.... simple but good