"Julie Bove" > wrote in message
...
> How heavy should the basil be on one of these? I used to order them many
> years ago at a Greek restaurant. I do remember there being a basil flavor
> but it wasn't overwhelming.
>
> I recently bought a couple of vegan pizzas (Amy's brand) from Whole foods.
> They are the only made up pizzas I have found that use the Daiya cheese.
> It is made of rice and pea protein. Yes, I can make such a pizza at home
> but I thought it would be handy to have these in the freezer. They do not
> have very much cheese on them at all which is the way I would do it if I
> were to make them. While this cheese does share the stretchy quality of a
> real cheese when melted, there is something of the flavor that is not
> quite right and I find if I use too much, I don't like it. In fact in
> most cases I prefer to just go without cheese than to use this. But for
> pizza? I want a little cheese. And perhaps because there is no real
> cheese, that could be why the basil is so overwhelming. But it is
> overwhelming. In fact it is pretty much the only flavor I can taste on
> there. Another problem perhaps is that they used little chunks of tomato
> and because it is a frozen pizza, those tomatoes are not fresh. I found
> that I had to dip the little slices (the pizza is quite small) in a bowl
> of tomato sauce to tone down the basil flavor.
>
> So... How strong should the basil flavor be on such a pizza? When I had
> it before, I just remember a nice blend of flavors. This seems to be just
> basil, basil and more basil.


here are the Italian government standards:

http://usatoday30.usatoday.com/news/...za-rules_x.htm

go from there.

Dimitri