Got cousin and family coming over tomorrow, (2nd chance for Max to get to work with her dog), got all the ingredients for the dough , but imagination limited to anchovies & tuna, and, salami and (?? onions).
Any help, must appreciated.
(Got the cheese, garlic, tomato, herbs and stufff)
Birddog has it right. Marinate the lamb tonight first, add some finely sliced onion ring halves, and then a swirl of tzatziki (sp.) sauce and oregano and mmmmmm....
Chicken in small pieces or sliced (white meat only), sliced mushrooms, sliced jalapeños peppers, sliced black and green olives, good white cheese of your choice and thin sliced tomatoes.
Chicken in small pieces or sliced (white meat only), sliced mushrooms, sliced jalapeños peppers, sliced black and green olives, good white cheese of your choice and thin sliced tomatoes.
Now we're cooking Con - but bin the chicken and replace with plenty of thinly sliced prosciutto.
For your white cheese - bocconcini, buffalo mozzarella or preferably a fresh goats cheese liberally sprinkled with fresh basil leaves and thin strips of red pepper
After many years I have concluded that simple is best.
Classic Margherita Pizza
Fresh basil: 1 bunch Fresh mozzarella cheese (buffalo is good): 200-250 grams Tomato: 2 medium, thinly sliced (or enough to cover the whole pizza) Tomato Sauce: 1 cup, or enough to cover the pizza dough (recipe here) Salt and pepper
I make my own dough, own sauce and generally use fresh ingredients for the toppings. Never been entirely happy with my dough: I want a recipe for dough that will replicate the thin & crispy dough used by Pizza Hut in Australia.
For the sauce I simmer tomato puree (or lots of sun dried tomatoes zapped in water in the microwave then blitzed with a hand blender), red wine, garlic, oregano, basil, bay leaf & pepper in water. I usually make a fair amount & freeze the extra for another time.
I like mozzarella and stick to that for the cheese topping. Other items include minced beef, red onion, mushrooms, pineapple and roast capsicum (slabs of capsicum under the grill until the skin is black, cool in a plastic bag then peel). Chiffenade fresh basil leaves & sprinkle once cooked
Now we're cooking Con - but bin the chicken and replace with plenty of thinly sliced prosciutto.
How about both.
Okay, a bit of thread drift here.
One of my most requested dishes is very large prawns, wrapped in thin slices of prosciutto ham, now the prosciutto ham should not cover the prawn, but wrap the prawn like a wide string. Sprinkle with fresh shredded Parmesan cheese then broiled until done, served on top of Fettuccine Alfredo.
The only additions I would consider are anchovies and very very good black olives.
Blue Diamond's on the money. The cretin who first put pineapple on a pizza should have been denied good food for the rest of his days. Or strangled at birth. Or both.
Ingredients Pizza Doe Tomato Puree Ricotta Cheese Brussels Sprouts Sliced Prosciutto Onions finely sliced Peppers finely sliced - no seeds (your choice, but a Chili variety would work best) Preparation 1. Roll out Pizza base, keeping it thick. 2. Roll over Pizza base edges and stuff with the Cheese to form a "cheese laden ring" around the edge. 3. Spread the Tomato puree generously around the base, cover in additional Ricotta cheese. 4. Place generous helpings of Brussels Sprouts (the more the better) on the base 5. Place onion slices, Prosciutto and sliced chillies over Brussels Sprouts 6. Bake until done (should be ~25 minutes)
Optional Add Olives or anchovies to taste.
Disclaimer I have no idea what this would taste like as I just invented it especially for c-p.
Blue Diamond's on the money. The cretin who first put pineapple on a pizza should have been denied good food for the rest of his days. Or strangled at birth. Or both.
