JoeSpareBedroom wrote:
> "Kent" > wrote in message
> . ..
>> "Christine Dabney" > wrote in message
>> ...
>>> Heya folks,
>>>
>>> I have been on a pizza kick the past few days.
>>>
>>> I use the recipe for Neapolitan dough in American Pie, by Peter
>>> Reinhardt. Supposedly this recipe makes enough for 6 small
>>> pizzas...but I must make bigger pizzas...
>>>
>>> Yesterday, I made a combo marinara/Margharita pizza. The topping is
>>> the crushed tomato sauce from the same book as above, sliced garlic,
>>> basil, fresh mozzarella, and parmesan. I tried out my old perforated
>>> pizza pan for baking this one..and it did okay.
>>>
>>> Before going in the oven:
>>> http://tinypic.com/view.php?pic=80vrhmq&s=1
>>>
>>> After baking:
>>> http://i1.tinypic.com/6pfgiad.jpg
>>>
>>> Tonight, I decided to try one with feta cheese, sort of a Greek theme.
>>> I decided to do this one more freeform and try baking it on the pizza
>>> stone.
>>>
>>> The base again, was the crushed tomato sauce. On top of it I put some
>>> sliced sauteed red onions, some chopped nicoise olives, feta cheese,
>>> parmesan cheese, and oregano. I had some cornmeal on the pizza peel
>>> and I slid it onto the pizza stone to bake.
>>>
>>> 12 minutes later:
>>> http://i1.tinypic.com/6nqc6rk.jpg
>>>
>>> I still have a ball of dough left..enough for a smallish pizza....not
>>> sure what that one will be. However this Greek style is pretty good.
>>> I do love feta on a pizza!!
>>>
>>> Christine
>>>
>>>
>> Christine, you cook on a perforated pizza pan??????????????
>> Pizza is baked on a stone. Pizza Margharita is made with thin crust and
>> should have
>> fresh tomato, not tomato sauce, and only basil and cheese. It should bake
>> in about 2-3 minutes on a stone
>> in a true pizza oven, or at most on the stone in about 5-6 minutes at
>> home.
>>
>> Kent
>
>
> It's the middle of December and many of us can't get fresh tomatoes that
> have any actual taste. What do you suggest? Use sauce, or don't make pizza
> until July when there are worthwhile tomatoes?
>
>
For a change do what I sometimes do and use artichoke bruschetta toping
in place of tomato sauce. I find that hard salami and sliced fresh
mozzarella cheese go well with this.

Don