We're having some friends over this Saturday and instead of making a big dinner, we
thought it would be fun to have some homemade pizza. What are your favorite toppings?
Not being a big pizza eater, I would like to hear from some real fans of the pie.

Here are some of the things I have on hand:

Meats:
proscuitto, chicken, pork shoulder (from today, slow-roasted, and shredded),
cappicola, pancetta, pork sausage

Veggies:
tomatoes, olives (green and black, and kalamata), pepperoncinis, artichokes,
sun-dried tomatoes, red & yellow bell pepper, onion (red and yellow), spinach

Cheeses:
Gouda, Roquefort, Gorgonzola, Hunter's, Extra Sharp Cheddar, Longhorn Colby (brought
home from Wisconsin), Colby-Jack, Asiago, Parmesan, Romano, Mozzarella, Ricotta,
Queso Anejo, and some Bel Paese I got in Little Italy last weekend. That last one is
a mild cheese that the guy at Mona Lisa's told me would be really good for melting.

I have some San Marzano tomatoes I plan to make a sauce with too.

Ok, what would you combine?

kimberly

Nexis wrote:

> Here are some of the things I have on hand:
>
> Meats:
> proscuitto, chicken, pork shoulder (from today, slow-roasted, and
> shredded), cappicola, pancetta, pork sausage
>
> Veggies:
> tomatoes, olives (green and black, and kalamata), pepperoncinis,
> artichokes, sun-dried tomatoes, red & yellow bell pepper, onion (red
> and yellow), spinach
> Cheeses:
> Gouda, Roquefort, Gorgonzola, Hunter's, Extra Sharp Cheddar, Longhorn
> Colby (brought home from Wisconsin), Colby-Jack, Asiago, Parmesan,
> Romano, Mozzarella, Ricotta, Queso Anejo, and some Bel Paese I got in
> Little Italy last weekend. That last one is a mild cheese that the
> guy at Mona Lisa's told me would be really good for melting.
> I have some San Marzano tomatoes I plan to make a sauce with too.
>
> Ok, what would you combine?

I'd go with some classic toppings and some less classic ones:
("*" means that this ingredient gets added after the pizza is baked)

Tomato, mozzarella and basil (the classic-est)
Tomato, oregano, capers, anchovies and minced garlic
Tomato, mozzarella, olives, capers, anchovies, oregano and minced garlic
Tomato, mozzarella, pickled artichokes, prosciutto* and mushrooms
Tomato, mozzarella, grated parmigiano* or grated romano*
Tomato, mozzarella, crumbled pork sausage and gorgonzola
Gorgonzola, mozzarella, grated parmigiano* or grated romano*, ground pepper

A nice one called Poker which I find at a local pizzeria: they put four
toppings, each on a quarter of the pizza, without overlapping each other.
One quarter is with mushrooms, another is with boiled and butter-sauteed
spinach, another with pork sausage and nother one with grilled veggies. I
sometimes ask for a substitution: instead of grilled veggies I ask for
gorgonzola.
--
Vilco
Alaska: Scusa franchi, cantante del liga(bella merda). Tu avresti
studiato musica per cantare il liga? Ok allora io studio astrofisica
per scaccolarmi il naso.

Nexis wrote:
> We're having some friends over this Saturday and instead of making a big
> dinner, we thought it would be fun to have some homemade pizza. What are
> your favorite toppings? Not being a big pizza eater, I would like to
> hear from some real fans of the pie.
>
> Here are some of the things I have on hand:
>
> Meats:
> proscuitto, chicken, pork shoulder (from today, slow-roasted, and
> shredded), cappicola, pancetta, pork sausage
>
> Veggies:
> tomatoes, olives (green and black, and kalamata), pepperoncinis,
> artichokes, sun-dried tomatoes, red & yellow bell pepper, onion (red and
> yellow), spinach
>
> Cheeses:
> Gouda, Roquefort, Gorgonzola, Hunter's, Extra Sharp Cheddar, Longhorn
> Colby (brought home from Wisconsin), Colby-Jack, Asiago, Parmesan,
> Romano, Mozzarella, Ricotta, Queso Anejo, and some Bel Paese I got in
> Little Italy last weekend. That last one is a mild cheese that the guy
> at Mona Lisa's told me would be really good for melting.
>
> I have some San Marzano tomatoes I plan to make a sauce with too.
>
> Ok, what would you combine?
>
> kimberly

I think a quality crust is what defines a good pizza (2 of the best
pizza joints in my area don't even offer or add extra toppings). If it
were me I would try to make the best crust I could and use minimalist
toppings.

"George" > wrote in message
...
> Nexis wrote:

>>
>> I have some San Marzano tomatoes I plan to make a sauce with too.
>>
>> Ok, what would you combine?
>>
>> kimberly
>

> I think a quality crust is what defines a good pizza (2 of the best pizza
> joints in my area don't even offer or add extra toppings). If it were me I
> would try to make the best crust I could and use minimalist toppings.



You don't 'have' to make a sauce with San Marzano tomatoes. I assume it is
a can of San Marzano?

You can also consider this a topping:
Pour the ingredients into the bowl, use all fingers to crush up the
tomatoes.
What I normally do is (if I don't want too watery of a pizza) is drain these
crushed-up tomatoes for a while over a pyrex measuring pitcher. Put the
liquid and extra tomatoes in the frig for a later dish.
Just add the few tomato pieces to the other pizza topings.

Or if you want a faux maghrita (sp?) pizza, follow instructions of a typical
Margahrita pizza, using these drained pieces as the fresh tomato.

Some people like what I disdainfully call 'garbage' pizza (everything on
it.), but if you are making several pizzas, gather little bowls of your
toppings, and put whatever you fancy on each one as it goes into the oven.

I do agree 'minimalist toppings." Particarly if you have good pizza dough.

Dee Dee

A Chicago thin crust standard at most take out/delivery places: sausage,
peppers, mushrooms and onions.

Also try for an exceptionlly delicious deep crust: Ground beef, bacon, and
fresh mushrooms. heavy on the meats.
------------------------------------------------
"Nexis" > wrote in message
...
> We're having some friends over this Saturday and instead of making a big
dinner, we
> thought it would be fun to have some homemade pizza. What are your
favorite toppings?
> Not being a big pizza eater, I would like to hear from some real fans of
the pie.
>
> Here are some of the things I have on hand:
>
> Meats:
> proscuitto, chicken, pork shoulder (from today, slow-roasted, and
shredded),
> cappicola, pancetta, pork sausage
>
> Veggies:
> tomatoes, olives (green and black, and kalamata), pepperoncinis,
artichokes,
> sun-dried tomatoes, red & yellow bell pepper, onion (red and yellow),
spinach
>
> Cheeses:
> Gouda, Roquefort, Gorgonzola, Hunter's, Extra Sharp Cheddar, Longhorn
Colby (brought
> home from Wisconsin), Colby-Jack, Asiago, Parmesan, Romano, Mozzarella,
Ricotta,
> Queso Anejo, and some Bel Paese I got in Little Italy last weekend. That
last one is
> a mild cheese that the guy at Mona Lisa's told me would be really good for
melting.
>
> I have some San Marzano tomatoes I plan to make a sauce with too.
>
> Ok, what would you combine?
>
> kimberly
>

"Nexis" > wrote in message
...
> We're having some friends over this Saturday and instead of making a big
> dinner, we thought it would be fun to have some homemade pizza. What are
> your favorite toppings? Not being a big pizza eater, I would like to hear
> from some real fans of the pie.
>
> Here are some of the things I have on hand:
>
> Meats:
> proscuitto, chicken, pork shoulder (from today, slow-roasted, and
> shredded), cappicola, pancetta, pork sausage
>
> Veggies:
> tomatoes, olives (green and black, and kalamata), pepperoncinis,
> artichokes, sun-dried tomatoes, red & yellow bell pepper, onion (red and
> yellow), spinach
>
> Cheeses:
> Gouda, Roquefort, Gorgonzola, Hunter's, Extra Sharp Cheddar, Longhorn
> Colby (brought home from Wisconsin), Colby-Jack, Asiago, Parmesan, Romano,
> Mozzarella, Ricotta, Queso Anejo, and some Bel Paese I got in Little Italy
> last weekend. That last one is a mild cheese that the guy at Mona Lisa's
> told me would be really good for melting.
>
> I have some San Marzano tomatoes I plan to make a sauce with too.
>
> Ok, what would you combine?
>
> kimberly

Get some Canadian bacon and dice it. Have some raw and grilled veggies and
a variety of cheese. Is this a do it yourself kinda deal? If so, do
individual pies and let each one do their own to their own tastes. Oven or
grill? Some of the best pizza is grilled now, but either way. Have out
some quality olive oil for a 'white pie' as well.
-ginny

On Jan 4, 2:04 am, "Nexis" > wrote:
> We're having some friends over this Saturday and instead of making a big dinner, we
> thought it would be fun to have some homemade pizza. What are your favorite toppings?
> Not being a big pizza eater, I would like to hear from some real fans of the pie.
>
> Here are some of the things I have on hand:
>
> Meats:
> proscuitto,

I wouldn't *waste* prosciutto on pizza.

> chicken, pork shoulder (from today, slow-roasted, and shredded),
> cappicola, pancetta, pork sausage

Sausage is nice.
>
> Veggies:
> tomatoes, olives (green and black, and kalamata), pepperoncinis, artichokes,
> sun-dried tomatoes, red & yellow bell pepper, onion (red and yellow), spinach

No green olives or artichokes. Green olives do not belong on pizza.
Pepperoncinis are best on the side. Tomatoes, black olives, sun-dried
tomatoes, red & yellow bell pepper, onion (red and yellow) and spinach
all sound lovely.
>
> Cheeses:
> Gouda, Roquefort, Gorgonzola, Hunter's, Extra Sharp Cheddar, Longhorn Colby (brought
> home from Wisconsin), Colby-Jack, Asiago, Parmesan, Romano, Mozzarella, Ricotta,
> Queso Anejo, and some Bel Paese I got in Little Italy last weekend. That last one is
> a mild cheese that the guy at Mona Lisa's told me would be really good for melting.

Asiago, Parmesan, Romano, Mozzarella are all good on pizzas.
>
> I have some San Marzano tomatoes I plan to make a sauce with too.
>
> Ok, what would you combine?
>
> kimberly

--Bryan

"kilikini" wrote:
> Nexis wrote:
> > We're having some friends over this Saturday and instead of making a
> > big dinner, we thought it would be fun to have some homemade pizza.
> > What are your favorite toppings? Not being a big pizza eater, I would
> > like to hear from some real fans of the pie.
> > Here are some of the things I have on hand:
>
> > Meats:
> > proscuitto, chicken, pork shoulder (from today, slow-roasted, and
> > shredded), cappicola, pancetta, pork sausage
>
> > Veggies:
> > tomatoes, olives (green and black, and kalamata), pepperoncinis,
> > artichokes, sun-dried tomatoes, red & yellow bell pepper, onion (red
> > and yellow), spinach
> > Cheeses:
> > Gouda, Roquefort, Gorgonzola, Hunter's, Extra Sharp Cheddar, Longhorn
> > Colby (brought home from Wisconsin), Colby-Jack, Asiago, Parmesan,
> > Romano, Mozzarella, Ricotta, Queso Anejo, and some Bel Paese I got in
> > Little Italy last weekend. That last one is a mild cheese that the
> > guy at Mona Lisa's told me would be really good for melting.
> > I have some San Marzano tomatoes I plan to make a sauce with too.
>
> > Ok, what would you combine?
>
> > kimberly
>
> I also like spinach, garlic, and mushrooms.

Don't you mean *half* spinach, garlic, and mushrooms... because my
*half* will have green peppers and anchovies. Wanna split my Colt
45?

SHELDON

On Fri, 4 Jan 2008 11:59:09 -0800 (PST), "Bobo Bonobo®"
> wrote:
>I wouldn't *waste* prosciutto on pizza.

Prosciutto is *delicious* on pizza - but don't cook it! Lay it
delicately on the pizza just out of the oven - heaven on pizza :-)

Nathalie in Switzerland

"kilikini" wrote:
> Sheldon wrote:
> > "kilikini" wrote:
>
> >> I also like spinach, garlic, and mushrooms.
>
> > Don't you mean *half* spinach, garlic, and mushrooms... because my
> > *half* will have green peppers and anchovies. �Wanna split my Colt
> > 45?
>
> > SHELDON
>
> Well, but of COURSE! �Just don't let your anchovies and green peppers touch
> MY half of the pizza, silly. �:~)
>
> Or, we could just go nekkid and do a cheese pizza.......... �(I knew you'd
> fall for that one.)
>
> kili

Ho ho, we'd be all gooshy, squooshy, and stringy... okay, you scoot
your mozz over here and I'll drizzle it wih my olive oil... I don't
even mind no topings, naked is good so long as your pie is hot and
juicy!

SHELDON

"Nexis" > wrote

> We're having some friends over this Saturday and instead of making a big
> dinner, we thought it would be fun to have some homemade pizza. What are
> your favorite toppings? Not being a big pizza eater, I would like to hear
> from some real fans of the pie.

My favorite is what is known around here as the special.

This is sausage and peppers. And cheese. The sausage is not to
be sliced, but crumbled. The green peppers sliced thin.

I also love a good garlic pie (the garlic under the cheese to avoid
burning it). I've only ever had that homemade.

Also, a nice tomato pie. The tomato can be in slices or wedges on top of
the pie. With basil.

nancy

Nancy Young wrote:


> "Nexis" > wrote
>
>> We're having some friends over this Saturday and instead of making a
>> big dinner, we thought it would be fun to have some homemade pizza.
>> What are your favorite toppings? Not being a big pizza eater, I would
>> like to hear from some real fans of the pie.
>
> My favorite is what is known around here as the special.
>
> This is sausage and peppers. And cheese. The sausage is not to be
> sliced, but crumbled. The green peppers sliced thin.
>
> I also love a good garlic pie (the garlic under the cheese to avoid
> burning it). I've only ever had that homemade.

One of the times I'm especially glad I'm not a food snob is when a
delivery pizza sounds yummy and convenient. One place I used to use -
and I don't remember if it was a chain or not - included a little
container of melted garlic butter (or something butterlike, anyway). Just
a little drizzle of that on the pizza was sooo good.


--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project - http://improve-usenet.org

Michael "Dog3" wrote:

> Blinky the Shark > dropped this
> news > rec.food.cooking
>
>> One of the times I'm especially glad I'm not a food snob is when a
>> delivery pizza sounds yummy and convenient. One place I used to
>> use - and I don't remember if it was a chain or not - included a
>> little container of melted garlic butter (or something butterlike,
>> anyway). Just a little drizzle of that on the pizza was sooo good.
>
> Papa John's? They have customer appreciation the last weekend of the

May have been.

I used to use them, but then they started charging extra if I wanted to
write a check and I left in a huff. Or maybe it was a minute and a huff.

> month. You get a large 1 topping pizza for $5.99. I always forget
> about it anyway but now and then I order their deluxe for delivery.
> Regardless of what people say, good pizza is hard to come by here in St.

I can't imagine ordering a one-topping pizza, even because it was cheap.


--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project - http://improve-usenet.org

On Jan 4, 3:54�pm, "kilikini" > wrote:
>>
> > I wouldn't *waste* prosciutto on pizza.
>
> You know, I wouldn't, either, to be honest. �It's too expensive and it's got
> such an exquisite taste. �It's too... I don't know what the proper word
> is.... to be encorporated with the stronger flavors of garlic, tomato and
> whatever cheese you choose to use. �To me, prosciutto should be the
> highlight. �

Actually prosciutto is very mildly flavored ham, not even smoked...
you probably enjoy it mostly for its exquisitely meaty mouth feel.

SHELDON

"kilikini" > wrote in message
...
> Bobo Bonobo® wrote:
>> On Jan 4, 2:04 am, "Nexis" > wrote:
>>> We're having some friends over this Saturday and instead of making a
>>> big dinner, we thought it would be fun to have some homemade pizza.
>>> What are your favorite toppings? Not being a big pizza eater, I
>>> would like to hear from some real fans of the pie.
>>>
>>> Here are some of the things I have on hand:
>>>
>>> Meats:
>>> proscuitto,
>>
>> I wouldn't *waste* prosciutto on pizza.
>
> You know, I wouldn't, either, to be honest. It's too expensive and it's got such
> an exquisite taste. It's too... I don't know what the proper word is.... to be
> encorporated with the stronger flavors of garlic, tomato and whatever cheese you
> choose to use. To me, prosciutto should be the highlight. This is just my
> opinion, of course. YMMV.
>
> kili

Actually, there's this place near my parents that has an appetizer pizza with
proscuitto. It's a very light sauce, on a thin crust, with proscuitto, artichokes,
and fontina cheese. Delicious stuff.
My thing is, I don't think there has to be tomato on all the pizzas (sauce or
otherwise) or garlic or whatever. If I'm going to eat it, I don't generally have
"traditional" pizza because I just don't really care for it. The only real exception
would be Bronx Pizza up in Hillcrest. They make their crust and sauce each day and
it's a very traditional style of pizza (with tomato sauce, cheese, pepperoni, etc),
but so not like most that I've had. The crust is thin, with good flavor, and the
sauce is not the least bit heavy.

My daughter's favorite is bbq chicken with gouda.

kimberly

"Sqwertz" > wrote in message
...
> On Fri, 4 Jan 2008 00:04:37 -0800, Nexis wrote:
>
>> Cheeses:
>> Gouda, Roquefort, Gorgonzola, Hunter's, Extra Sharp Cheddar, Longhorn Colby
>> (brought
>> home from Wisconsin), Colby-Jack, Asiago, Parmesan, Romano, Mozzarella, Ricotta,
>> Queso Anejo, and some Bel Paese I got in Little Italy last weekend. That last one
>> is
>> a mild cheese that the guy at Mona Lisa's told me would be really good for
>> melting.
>
> I use Muenster for my pizzas. Much more flavor than motz or
> provolone.
>
> -sw

I haven't heard of that, but it sounds interesting to me! I love Muenster. My
daughter like Gouda n pizza, as I mentioned in a previous response. I don't like just
mozzarella, because, like you said, it doesn't have a terrific amount of flavor. And
unlike most everyone I know, I am not always fond of the stringy texture.

kimberly

On Fri, 4 Jan 2008 16:13:53 -0800, "Nexis" > wrote:

>
>"Sqwertz" > wrote in message
...

>> I use Muenster for my pizzas. Much more flavor than motz or
>> provolone.
>>
>> -sw
>
>I haven't heard of that, but it sounds interesting to me! I love Muenster. My
>daughter like Gouda n pizza, as I mentioned in a previous response. I don't like just
>mozzarella, because, like you said, it doesn't have a terrific amount of flavor. And
>unlike most everyone I know, I am not always fond of the stringy texture.
>
>kimberly

I have been using some feta on pizzas lately, in combo with some other
Greek style toppings like red onions, and black olives. It is mighty
good that way, I think.

Christine

"Blinky the Shark" > wrote

> Nancy Young wrote:

>> I also love a good garlic pie (the garlic under the cheese to avoid
>> burning it). I've only ever had that homemade.
>
> One of the times I'm especially glad I'm not a food snob is when a
> delivery pizza sounds yummy and convenient. One place I used to use -
> and I don't remember if it was a chain or not - included a little
> container of melted garlic butter (or something butterlike, anyway). Just
> a little drizzle of that on the pizza was sooo good.

A tiny drizzle of olive oil over a pizza is perfect, if there is garlic
in it, all the better!

nancy

In article >,
"Nexis" > wrote:

> We're having some friends over this Saturday and instead of making a big
> dinner, we
> thought it would be fun to have some homemade pizza. What are your favorite
> toppings?
> Not being a big pizza eater, I would like to hear from some real fans of the
> pie.
>
> Here are some of the things I have on hand:
>
> Meats:
> proscuitto, chicken, pork shoulder (from today, slow-roasted, and shredded),
> cappicola, pancetta, pork sausage
>
> Veggies:
> tomatoes, olives (green and black, and kalamata), pepperoncinis, artichokes,
> sun-dried tomatoes, red & yellow bell pepper, onion (red and yellow), spinach
>
> Cheeses:
> Gouda, Roquefort, Gorgonzola, Hunter's, Extra Sharp Cheddar, Longhorn Colby
> (brought
> home from Wisconsin), Colby-Jack, Asiago, Parmesan, Romano, Mozzarella,
> Ricotta,
> Queso Anejo, and some Bel Paese I got in Little Italy last weekend. That last
> one is
> a mild cheese that the guy at Mona Lisa's told me would be really good for
> melting.
>
> I have some San Marzano tomatoes I plan to make a sauce with too.
>
> Ok, what would you combine?
>
> kimberly

For me, sliced mushrooms is my favorite topping. Why not just ask the
invitees in advance what kind of pizza toppings they prefer?

Stan wrote on Fri, 04 Jan 2008 20:05:18 -0500:

??>> We're having some friends over this Saturday and instead
??>> of making a big dinner, we thought it would be fun to have
??>> some homemade pizza. What are your favorite toppings? Not
??>> being a big pizza eater, I would like to hear from some
??>> real fans of the pie.
??>>
??>> Here are some of the things I have on hand:
??>>
??>> Meats:
??>> proscuitto, chicken, pork shoulder (from today,
??>> slow-roasted, and shredded), cappicola, pancetta, pork
??>> sausage
??>>
??>> Veggies:
??>> tomatoes, olives (green and black, and kalamata),
??>> pepperoncinis, artichokes, sun-dried tomatoes, red &
??>> yellow bell pepper, onion (red and yellow), spinach
??>>
??>> Cheeses:
??>> Gouda, Roquefort, Gorgonzola, Hunter's, Extra Sharp
??>> Cheddar, Longhorn Colby (brought home from Wisconsin),
??>> Colby-Jack, Asiago, Parmesan, Romano, Mozzarella, Ricotta,
??>> Queso Anejo, and some Bel Paese I got in Little Italy last
??>> weekend. That last one is a mild cheese that the guy at
??>> Mona Lisa's told me would be really good for melting.
??>>
??>> I have some San Marzano tomatoes I plan to make a sauce
??>> with too.
??>>
On the back of a prepared pizza crust, I noticed a Greek Pizza.

1 Rustic crust (the name of the prepared crust)
3-4 oz pizza sauce
3 sliced plum tomatoes
small bunch broccoli florets (used a cup)
2 oz Calamata olives
1 oz Feta cheese
1 small bunch fresh spinach
olive oil
minced garlic
3-4 oz grated mozzarella

Spread pizza sauce, a light layer mozzarella, tomatoes,
cauliflower, olives, spinach, crumbled Feta, garlic in that
order. Top with rest of mozzarella. Cook in oven preheated to
450F then set to 425F for 8-12 minutes.

It was quite good and different. There was a URL too.
www.rustic.crust.com


James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

On Fri, 4 Jan 2008 00:04:37 -0800, "Nexis" > wrote:

>We're having some friends over this Saturday and instead of making a big dinner, we
>thought it would be fun to have some homemade pizza. What are your favorite toppings?
>Not being a big pizza eater, I would like to hear from some real fans of the pie.
>
>Here are some of the things I have on hand:
>
>Meats:
>proscuitto, chicken, pork shoulder (from today, slow-roasted, and shredded),
>cappicola, pancetta, pork sausage
>
>Veggies:
>tomatoes, olives (green and black, and kalamata), pepperoncinis, artichokes,
>sun-dried tomatoes, red & yellow bell pepper, onion (red and yellow), spinach
>
>Cheeses:
>Gouda, Roquefort, Gorgonzola, Hunter's, Extra Sharp Cheddar, Longhorn Colby (brought
>home from Wisconsin), Colby-Jack, Asiago, Parmesan, Romano, Mozzarella, Ricotta,
>Queso Anejo, and some Bel Paese I got in Little Italy last weekend. That last one is
>a mild cheese that the guy at Mona Lisa's told me would be really good for melting.
>
>I have some San Marzano tomatoes I plan to make a sauce with too.
>
>Ok, what would you combine?
>
*My* favorite toppings are ground chicken, garlic and mushrooms (with
a little cheese) or multi-colored peppers, garlic and maybe some
Italian sausage (with a little cheese).

Cheese would not include Roquefort and Gorgonzola... no idea what
"Hunter's is, Ricotta (which I'd use for calzone) or any kind of
yellow cheese. The rest is fair game.


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On Fri, 4 Jan 2008 15:54:55 -0500, "kilikini"
> wrote:

>You know, I wouldn't, either, to be honest. It's too expensive and it's got
>such an exquisite taste. It's too... I don't know what the proper word
>is.... to be encorporated with the stronger flavors of garlic, tomato and
>whatever cheese you choose to use. To me, prosciutto should be the
>highlight. This is just my opinion, of course. YMMV.

I hate prosciutto so I'd dump it in the garbage can, which is the best
place I can think of for that stuff. "Nuff" said?

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On Fri, 04 Jan 2008 23:22:39 GMT, "Michael \"Dog3\""
> wrote:

>Sqwertz > dropped this news:ho3bi8q45x5w
: in rec.food.cooking
>
>> On Fri, 4 Jan 2008 11:59:09 -0800 (PST), Bobo Bonobo® wrote:
>>
>>> I wouldn't *waste* prosciutto on pizza.
>>
>> I made meatloaf with it earlier this week (AKA "Sicilian Meat
>> Roll"). I also added HFCS and Crisco.
>
>Sweet Cheesus... You said the "C" word. Look out!
>
No, that's "Sweet *Baby* Cheesus". LOLOL!

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remove the smiley face first

sf wrote:

> On Fri, 04 Jan 2008 23:22:39 GMT, "Michael \"Dog3\""
> > wrote:
>
>>Sqwertz > dropped this news:ho3bi8q45x5w
: in rec.food.cooking
>>
>>> On Fri, 4 Jan 2008 11:59:09 -0800 (PST), Bobo Bonobo® wrote:
>>>
>>>> I wouldn't *waste* prosciutto on pizza.
>>>
>>> I made meatloaf with it earlier this week (AKA "Sicilian Meat Roll").
>>> I also added HFCS and Crisco.
>>
>>Sweet Cheesus... You said the "C" word. Look out!
>>
> No, that's "Sweet *Baby* Cheesus". LOLOL!

Beware! I think I hear the hoofbeats of the Count of Monte Crisco's
mighty steed!


--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project - http://improve-usenet.org

"kilikini" > ha scritto nel messaggio
...

>>> Meats:
>>> proscuitto,
>>
>> I wouldn't *waste* prosciutto on pizza.
>
> You know, I wouldn't, either, to be honest. It's too expensive and it's
> got such an exquisite taste. It's too... I don't know what the proper
> word is.... to be encorporated with the stronger flavors of garlic, tomato
> and whatever cheese you choose to use. To me, prosciutto should be the
> highlight. This is just my opinion, of course. YMMV.
>
> kili

It's usually draped over a pizza that doesn't have all that other stuff on
it. My favorite pizza has stracchino, a soft cheese, and arugula on it,
both added after the crust comes out of the oven. There are lots of pizzas
that don't have tomato, garlic, etc. on them.--
http://www.judithgreenwood.com

On Fri, 4 Jan 2008 17:09:30 -0500, "Nancy Young" >
wrote:
>My favorite is what is known around here as the special.
>
>This is sausage and peppers. And cheese. The sausage is not to
>be sliced, but crumbled. The green peppers sliced thin.
>
>I also love a good garlic pie (the garlic under the cheese to avoid
>burning it). I've only ever had that homemade.
>
>Also, a nice tomato pie. The tomato can be in slices or wedges on top of
>the pie. With basil.

A "white" pizza (no tomato) with mozzarella, bacon, garlic and
rosemary is to die for.
And I recently ate a wonderful pizza (the crust was extraordinary)
which had on it "bruschetta" (small cubes of tomato marinated in olive
oil), ricotta slalta (crumbled), eggplant (cubed and grilled), and
arugula.

Nathalie in Switzerland

On Fri, 04 Jan 2008 17:19:57 -0700, Christine Dabney
> wrote:

>On Fri, 4 Jan 2008 16:13:53 -0800, "Nexis" > wrote:
>
>>
>>"Sqwertz" > wrote in message
...
>
>>> I use Muenster for my pizzas. Much more flavor than motz or
>>> provolone.
>>>
>>> -sw
>>
>>I haven't heard of that, but it sounds interesting to me! I love Muenster. My
>>daughter like Gouda n pizza, as I mentioned in a previous response. I don't like just
>>mozzarella, because, like you said, it doesn't have a terrific amount of flavor. And
>>unlike most everyone I know, I am not always fond of the stringy texture.
>>
>>kimberly
>
>I have been using some feta on pizzas lately, in combo with some other
>Greek style toppings like red onions, and black olives. It is mighty
>good that way, I think.

Fresh goat cheese or ricotta are also good on pizza.

Nathalie in Switzerland
>Christine

In article >,
"Nexis" > wrote:

> We're having some friends over this Saturday and instead of making a big
> dinner, we
> thought it would be fun to have some homemade pizza. What are your favorite
> toppings?


> kimberly

We're pretty boring. I'll occasionally pick up a half-baked from
Brianno's on my way home from church. The order is always the same:
half pepperoni, no cheese; the other half sausage and mushroom, medium
cheese.
--
-Barb, Mother Superior, HOSSSPoJ
Notes about our meals in Tuscany have been posted to
http://www.jamlady.eboard.com; 10-16-2007

On Fri, 04 Jan 2008 21:22:49 -0800, Blinky the Shark
> wrote:

>sf wrote:
>
>> On Fri, 04 Jan 2008 23:22:39 GMT, "Michael \"Dog3\""
>> > wrote:
>>
>>>Sqwertz > dropped this news:ho3bi8q45x5w
: in rec.food.cooking
>>>
>>>> On Fri, 4 Jan 2008 11:59:09 -0800 (PST), Bobo Bonobo® wrote:
>>>>
>>>>> I wouldn't *waste* prosciutto on pizza.
>>>>
>>>> I made meatloaf with it earlier this week (AKA "Sicilian Meat Roll").
>>>> I also added HFCS and Crisco.
>>>
>>>Sweet Cheesus... You said the "C" word. Look out!
>>>
>> No, that's "Sweet *Baby* Cheesus". LOLOL!
>
>Beware! I think I hear the hoofbeats of the Count of Monte Crisco's
>mighty steed!

and that means horse shit can't be far behind.

your pal,
blake

Sqwertz wrote:
>
> It's as cheap as motz or provolone and tastes a lot better. The
> only true NY pizza I've ever had was made with monster cheese and
> now that's pretty much all I use anymore at home.
>
> Several of the national chains use part muenster cheese in their
> "cheese mix" as well.

Oops. This triggered one of those wikipedia cascades.

First, you are probably referring to American Muenster
cheese:

http://en.wikipedia.org/wiki/Muenster_cheese

Not the French Munster cheese:

http://en.wikipedia.org/wiki/Munster_cheese

Although, you could be referring to Sweet
Muenster cheese (a processed cheese product):

http://en.wikipedia.org/wiki/Sweet_Muenster_cheese

And that page links to Triscuits:

http://en.wikipedia.org/wiki/Triscuit

which from 1903 to 1924 were 2 and 1/4
by 4 inches in size. In 1924, they were
resized to the present 2 by 2 inch size.

Ah, now everybody can be their own
James Burke:

http://en.wikipedia.org/wiki/James_B...e_historian%29

"Michael "Dog3"" > wrote in message
6.121...
> Blinky the Shark > dropped this
> news > rec.food.cooking
>
>> One of the times I'm especially glad I'm not a food snob is when a
>> delivery pizza sounds yummy and convenient. One place I used to
>> use - and I don't remember if it was a chain or not - included a
>> little container of melted garlic butter (or something butterlike,
>> anyway). Just a little drizzle of that on the pizza was sooo good.
>
> Papa John's? They have customer appreciation the last weekend of the
> month. You get a large 1 topping pizza for $5.99. I always forget about
> it anyway but now and then I order their deluxe for delivery. Regardless
> of
> what people say, good pizza is hard to come by here in St. Louis.
>
> Michael
>

You mean you don't like Imo's? It's a guilty pleasure for me, but
boyfriend and most of my friends think it's gross so I hardly ever get it.
It's got provel cheese - kind of like white Velveeta on it. I can eat
almost a whole large pizza by myself!

HH

Mark Thorson wrote:

> http://en.wikipedia.org/wiki/Triscuit
>
> which from 1903 to 1924 were 2 and 1/4
> by 4 inches in size. In 1924, they were
> resized to the present 2 by 2 inch size.

And baked by electricity!

I'd have never thought that Triscuits had been around for over a hundred
years.


--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project - http://improve-usenet.org

"Christine Dabney" > wrote in message
...
> On Fri, 4 Jan 2008 16:13:53 -0800, "Nexis" > wrote:
>
>>
>>"Sqwertz" > wrote in message
...
>
>>> I use Muenster for my pizzas. Much more flavor than motz or
>>> provolone.
>>>
>>> -sw
>>
>>I haven't heard of that, but it sounds interesting to me! I love Muenster. My
>>daughter like Gouda n pizza, as I mentioned in a previous response. I don't like
>>just
>>mozzarella, because, like you said, it doesn't have a terrific amount of flavor.
>>And
>>unlike most everyone I know, I am not always fond of the stringy texture.
>>
>>kimberly
>
> I have been using some feta on pizzas lately, in combo with some other
> Greek style toppings like red onions, and black olives. It is mighty
> good that way, I think.
>
> Christine

There's a place near us that makes a Mediterranean pizza that my husband loves. It
has feta, kalamata olives, pepperoncinis, and some other stuff. Not my thing, but he
and the boys all think it's great.

kimberly