On 2019-08-18 9:20 a.m., U.S. Janet B. wrote:
> On Sun, 18 Aug 2019 03:37:02 -0700 (PDT), Cindy Hamilton
> > wrote:
>
>> On Saturday, August 17, 2019 at 10:44:15 PM UTC-4, U.S. Janet B. wrote:
>>> On Sat, 17 Aug 2019 21:19:37 -0500, Sqwertz >
>>> wrote:
> snip
>>>
>>> My theory is sauce, onions, peppers, mushrooms, (so they cook al dente
>>> in the sauce) sausage, cheese. I figured that way there wouldn't be
>>> any dried out stuff.
>>> I was curious how others do it and why.
>>> Janet US
>>
>> Ah. Well here's how I do it:
>>
>> Brush the crust with garlic-infused olive oil.
>> Sprinkle on a little Parmagiano-Reggiano
>> Add a couple ounces of shredded provolone. If you can't see the crust
>> anymore, that was too much cheese.
>> Top with diced tomato and perhaps some thinly sliced onion.
>> Bake.
>> Sprinkle with a mixture of minced basil and parsley.
>>
>> Cindy Hamilton
>
> I do like diced fresh tomato on a pizza.
> Janet US
>
When I lived in Australia I used to make them from scratch and just use
fresh tomatoes and cheese (no sauce). A guest told me that they were
just like the ones he'd had in Italy.