On Wed, 28 Apr 2010 22:51:45 -0700 (PDT), Ostap Bender
> wrote:

>On Apr 28, 1:13*pm, "Tom Biasi" > wrote:
>> "Sky" > wrote in message

>> This is sacrilege! Stop calling these things "pizza"
>
>Absolutely! Just because eggs is a traditional pizza ingredient in
>Italy and the rest of the Europe, and because good American chefs use
>them as such, doesn't mean it's pizza!
>
>If it ain't a Domino Pizza or Pizza Hut topping - it ain't real pizza!
>Just my first cousin (and brother-in-law) Leroy!
>
>http://www.slowtrav.com/italy/restaurants/pizza.htm

I followed the links and most of that looks like drunk food.

>http://www.whiteonricecouple.com/rec...-alla-bismark/

That one's interesting. But I still don't get it. It's a good thing
so many Italians came to New York and Chicago to get some better
ingredients.


>http://italianfood.about.com/library...y/aa021305.htm.
>
>Italian Pizza Toppings & More
>
>Once you have your dough, what to do with it? The standard topping
>combinations one encounters in Italy differ somewhat from those I have
>encountered elsewhere. The quantities given below will be sufficient
>for one pizza each.
>
>Pizza alla Bismark: What's that egg doing here?
>
> For reasons unknown to me a pizza with an egg cracked over it so
>it emerges from the oven sunny-side-up is called a Bismark. Excactly
>what else goes onto the pizza is up to the pizzaiolo, but ham goes
>quite well. So: 1/2 cup tomato sauce or chopped canned tomatoes, 2-3
>ounces thinly sliced ham, shredded, and an egg. Spread the tomato
>sauce over the pizza, sprinkle the remaining ingredients over the
>sauce, crack the egg over the middle of the pizza, drizzle with a few
>drops olive oil and bake.

That poor wasted egg.

Lou