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.

In article >,
"Julie Bove" > wrote:

> 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.

Seems like the answer is obvious: as much basil as you like.

In restaurants, Pizza Margherita can be just about anything. With meat,
no meat, added veggies, multiple cheeses, thin or thick crust, etc.

I was introduced to it at a little pizza joint called Vinny's in Ithaca,
NY. Closed a long time ago. Vinny had the usual extensive menu of
pizza toppings. But he was especially proud of his Margherita. He used
a medium-thick rising crust, brushed with olive oil, and topped with
tomato sauce, mozzarella, and shreds of basil. That's all - just a few
high quality ingredients. But it was wonderful.

--
Julian Vrieslander

"Julian Vrieslander" > wrote in message
...
> In article >,
> "Julie Bove" > wrote:
>
>> 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.
>
> Seems like the answer is obvious: as much basil as you like.
>
> In restaurants, Pizza Margherita can be just about anything. With meat,
> no meat, added veggies, multiple cheeses, thin or thick crust, etc.
>
> I was introduced to it at a little pizza joint called Vinny's in Ithaca,
> NY. Closed a long time ago. Vinny had the usual extensive menu of
> pizza toppings. But he was especially proud of his Margherita. He used
> a medium-thick rising crust, brushed with olive oil, and topped with
> tomato sauce, mozzarella, and shreds of basil. That's all - just a few
> high quality ingredients. But it was wonderful.
>

Hmmm... I have never seen it with meat. Only fresh tomatoes and basil.
Obviously the crust could vary.

>> In restaurants, Pizza Margherita can be just about anything. With meat,
>> no meat, added veggies, multiple cheeses, thin or thick crust, etc.

No, it can't. If it has all that stuff, it is NOT Margherita. Sauce,
mozzarella cheese, basil. Nothing else.

"Ed Pawlowski" > wrote in message
...
>
>
>>> In restaurants, Pizza Margherita can be just about anything. With meat,
>>> no meat, added veggies, multiple cheeses, thin or thick crust, etc.
>
> No, it can't. If it has all that stuff, it is NOT Margherita. Sauce,
> mozzarella cheese, basil. Nothing else.

That's what I thought. Obviously they took liberties with the one I had
because it has faux mozzarella on it but...

Ed Pawlowski wrote:
>
> >> In restaurants, Pizza Margherita can be just about anything. With meat,
> >> no meat, added veggies, multiple cheeses, thin or thick crust, etc.
>
> No, it can't. If it has all that stuff, it is NOT Margherita. Sauce,
> mozzarella cheese, basil. Nothing else.

I do a lot of homemade pizzas and I've done just that before.
I never realized it had a name.
You can put anything you want on a pizza. If it's good for you, it's good.

G.

On 3/7/2013 12:43 PM, Gary wrote:
> Ed Pawlowski wrote:
>>
>>>> In restaurants, Pizza Margherita can be just about anything. With meat,
>>>> no meat, added veggies, multiple cheeses, thin or thick crust, etc.
>>
>> No, it can't. If it has all that stuff, it is NOT Margherita. Sauce,
>> mozzarella cheese, basil. Nothing else.
>
> I do a lot of homemade pizzas and I've done just that before.
> I never realized it had a name.
> You can put anything you want on a pizza. If it's good for you, it's good.
>

I agree with you; there is no need for ethnic purism and decisions about
what is or is not a *real* pizza. I've quite enjoyed things as
non-traditional as pineapple/shrimp but my usual choice is pretty banal
I suppose, pepperoni/cheese topping. I might also be adventurous enough
to have some thin sliced onion.


--
Jim Silverton (Potomac, MD)

Extraneous "not" in Reply To.

Julian Vrieslander wrote:

> In restaurants, Pizza Margherita can be just about anything. With
> meat, no meat, added veggies, multiple cheeses, thin or thick crust,
> etc.

In Italy, margherita means just tomato, mozzarella and a couple of basil
leaves (basil not everywhere, though). It's the most basic pizza, more basic
than that there's only the marinara: just tomato, garlic and capers, but
since it's without mozzarella it's not even a real pizza. Margherita is also
the base for the dozens of pizzas on the menu of italian pizzerias, take
mushroom for example: tomato sauce, mozzarella and mushrooms.
--
"Un pasto senza vino e' come un giorno senza sole"
Anthelme Brillat Savarin

ViLco wrote:

> take mushroom for example: tomato sauce, mozzarella and mushrooms.

BTW, that's the only situation where I like mushrooms with tomato.
--
"Un pasto senza vino e' come un giorno senza sole"
Anthelme Brillat Savarin

On Thursday, March 7, 2013 3:35:19 AM UTC-5, ViLco wrote:
> In Italy,

We don't give a shit.

wrote:

>> In Italy,

> We don't give a shit.

We? Do you have a turd in a pocket? BTW: so why do you eat pizza, moron
--
"Un pasto senza vino e' come un giorno senza sole"
Anthelme Brillat Savarin

On Thursday, March 7, 2013 9:51:27 AM UTC-5, ViLco wrote:
> wrote:
>
>
>
> >> In Italy,
>
>
>
> > We don't give a shit.
>
>
>
> We? Do you have a turd in a pocket? BTW: so why do you eat pizza, moron
>
> --
>
> "Un pasto senza vino e' come un giorno senza sole"
>
> Anthelme Brillat Savarin

Suck a dick, wop.

On Thu, 7 Mar 2013 06:35:01 -0800 (PST), wrote:

> On Thursday, March 7, 2013 3:35:19 AM UTC-5, ViLco wrote:
> > In Italy,
>
> We don't give a shit.

For once, I agree with you... but it's always interesting to see how
our interpretations differ from others. We call the sauce that was
used as that base for whatever seafood came home that night, not the
final product, "marinara" (I guess that's why it's usually called
"marinara sauce") - which isn't a big deal until someone makes it into
one... something that happens here on a daily basis.

--
Food is an important part of a balanced diet.

On Thu, 07 Mar 2013 08:49:55 -0800, sf > wrote:

>On Thu, 7 Mar 2013 06:35:01 -0800 (PST), wrote:
>
>> On Thursday, March 7, 2013 3:35:19 AM UTC-5, ViLco wrote:
>> > In Italy,
>>
>> We don't give a shit.
>
>For once, I agree with you... but it's always interesting to see how
>our interpretations differ from others. We call the sauce that was
>used as that base for whatever seafood came home that night, not the
>final product, "marinara" (I guess that's why it's usually called
>"marinara sauce") - which isn't a big deal until someone makes it into
>one... something that happens here on a daily basis.

You can name items anything you want, but if you want to communicate
with others, there has to be some sort of definition of terms. I
don't find it quarrelsome to argue back and forth to clarify terms.
Janet US

John J wrote:

>> In Italy, margherita means just tomato, mozzarella and a couple of
>> basil leaves (basil not everywhere, though). It's the most basic
>> pizza, more basic than that there's only the marinara: just tomato,
>> garlic and capers, but since it's without mozzarella it's not even a
>> real pizza.

> Then I've always had *******ized pizzae marinarae, with fish and
> seafood. Lucky me.

That would be "Pizza ai frutti di mare" here
--
"Un pasto senza vino e' come un giorno senza sole"
Anthelme Brillat Savarin

On 3/7/2013 7:57 AM, John J wrote:
> On Thu, 7 Mar 2013 10:39:48 +0100, "ViLco" > wrote:
>
>> John J wrote:
>>
>>>> In Italy, margherita means just tomato, mozzarella and a couple of
>>>> basil leaves (basil not everywhere, though). It's the most basic
>>>> pizza, more basic than that there's only the marinara: just tomato,
>>>> garlic and capers, but since it's without mozzarella it's not even a
>>>> real pizza.
>>
>>> Then I've always had *******ized pizzae marinarae, with fish and
>>> seafood. Lucky me.
>>
>> That would be "Pizza ai frutti di mare" here
>
> This is from http://en.wikipedia.org/wiki/Tomato_sauce:
>
> "Marinara sauce is an Italian-American term for a simple tomato sauce
> with herbs—mostly parsley and basil—but, contrary to what the name
> might suggest ('marinara' is Italian for "sailor-style") without
> anchovies, fish, or seafood. In Italy, marinara refers either to
> sauces made with tomato and garlic (as in pizza marinara) or to
> seafood-based sauces or foods; in this case, the name does not imply
> that tomato is either included or excluded."
>
> Who would have known that a classic pizza marinara doesn't contain
> anything from the mare.
>

This is what I have understood about Marinara Sauce.

I use a marinara sauce from "Bugialli on Pasta" (Giuliano Bugialli;
1988, New York, Simon and Schuster.) In Italy "Marinara" is simply
tomatoes and garlic cooked in oil. Supposedly, fishermen made the sauce
when they needed something quick and easy. More likely, their ladies put
it together when the hungry guys came home after their normal wasted day
but the essence of the thing is that it is quick! I think it tastes best
if the cooking is not protracted.

Nigella Lawson gives a recipe for not cooking the ingredients at all.
I've tried it and I think I will stick to the classical recipe.



--
Jim Silverton (Potomac, MD)

Extraneous "not" in Reply To.

John J wrote:

>>> Then I've always had *******ized pizzae marinarae, with fish and
>>> seafood. Lucky me.

>> That would be "Pizza ai frutti di mare" here

> This is from http://en.wikipedia.org/wiki/Tomato_sauce:
>
> "Marinara sauce is an Italian-American term for a simple tomato sauce
> with herbs-mostly parsley and basil-but, contrary to what the name

There are both marinara *sauce* and *pizza* alla marinara, and we're talking
about pizza now
--
"Un pasto senza vino e' come un giorno senza sole"
Anthelme Brillat Savarin

On 2013-03-07, Julian Vrieslander > wrote:

> In restaurants, Pizza Margherita can be just about anything. With meat,
> no meat, added veggies, multiple cheeses, thin or thick crust, etc.

And that's different from a regular pizza, how?

nb

Julie Bove wrote:

> 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.

One or two basil leaves for one pizza margherita
--
"Un pasto senza vino e' come un giorno senza sole"
Anthelme Brillat Savarin

"ViLco" > wrote in message
...
> Julie Bove wrote:
>
>> 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.
>
> One or two basil leaves for one pizza margherita

Aha! That sounds about right. I think they put too much on this frozen
one. Thanks!

On Thu, 7 Mar 2013 02:46:45 -0800, "Julie Bove"
> wrote:

>
> "ViLco" > wrote in message
> ...
> > Julie Bove wrote:
> >
> >> 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.
> >
> > One or two basil leaves for one pizza margherita
>
> Aha! That sounds about right. I think they put too much on this frozen
> one. Thanks!
>
Which is why I dislike pizza margherita so much. It's practically
flavorless. I don't want a lot of meat (none for me), cheese (very
light and very little to no mozzarella - especially that "fresh mozz"
waste of pizza money) or even much tomato sauce (skimpy) - but I do
want to taste garlic & herbs.

--
Food is an important part of a balanced diet.

Julie Bove wrote:
>
> "ViLco" wrote :

> > Julie Bove wrote:
> >> 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.
> >
> > One or two basil leaves for one pizza margherita
>
> Aha! That sounds about right. I think they put too much on this frozen
> one. Thanks!

Can never be enough basil for me

For lunch I had whole wheat toast pizza with gouda cheese, pepperoni and
pickled jalapenos. I think gouda would be fine on top of lasagna too.

On Sat, 9 Mar 2013 13:18:47 -0500, (Colt T) wrote:

> I think gouda would be fine on top of lasagna too.

Gouda is fine in lasagna. I don't care for smoked gouda in it, but
regular is fine.

--
Food is an important part of a balanced diet.

"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

"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.

Strong enough to cover the taste of the "cheese."

On Thu, 7 Mar 2013 10:04:11 -0800, "Paul M. Cook" >
wrote:

>
> Strong enough to cover the taste of the "cheese."
>
>
Why bother putting it on if all you want to do is cover it up?

--
Food is an important part of a balanced diet.

On Thursday, March 7, 2013 3:01:31 PM UTC-5, sf wrote:
> On Thu, 7 Mar 2013 10:04:11 -0800, "Paul M. Cook" >
>
> wrote:
>
>
>
> >
>
> > Strong enough to cover the taste of the "cheese."
>
> >
>
> >
>
> Why bother putting it on if all you want to do is cover it up?
>
>
>
> --
>
> Food is an important part of a balanced diet.

Have you read much Paul's writings?

> wrote in message
...
> On Thursday, March 7, 2013 3:01:31 PM UTC-5, sf wrote:
>> On Thu, 7 Mar 2013 10:04:11 -0800, "Paul M. Cook" >
>>
>> wrote:
>>
>>
>>
>> >
>>
>> > Strong enough to cover the taste of the "cheese."
>>
>> >
>>
>> >
>>
>> Why bother putting it on if all you want to do is cover it up?
>>
>>
>>
>> --
>>
>> Food is an important part of a balanced diet.
>
> Have you read much Paul's writings?


At least her pizza won't be frozen in the center.

On Thursday, March 7, 2013 5:25:45 PM UTC-5, Paul M. Cook wrote:
> > wrote in message
>
> ...
>
> > On Thursday, March 7, 2013 3:01:31 PM UTC-5, sf wrote:
>
> >> On Thu, 7 Mar 2013 10:04:11 -0800, "Paul M. Cook" >
>
> >>
>
> >> wrote:
>
> >>
>
> >>
>
> >>
>
> >> >
>
> >>
>
> >> > Strong enough to cover the taste of the "cheese."
>
> >>
>
> >> >
>
> >>
>
> >> >
>
> >>
>
> >> Why bother putting it on if all you want to do is cover it up?
>
> >>
>
> >>
>
> >>
>
> >> --
>
> >>
>
> >> Food is an important part of a balanced diet.
>
> >
>
> > Have you read much Paul's writings?
>
>
>
>
>
> At least her pizza won't be frozen in the center.

Clearly not. Only an imbecile would believe that could happen when none of the ingredients involved were ever frozen.

"sf" > wrote in message
...
> On Thu, 7 Mar 2013 10:04:11 -0800, "Paul M. Cook" >
> wrote:
>
>>
>> Strong enough to cover the taste of the "cheese."
>>
>>
> Why bother putting it on if all you want to do is cover it up?

Ask her, I'm not using vegan cheese.

"Paul M. Cook" > wrote in message
...
>
> "sf" > wrote in message
> ...
>> On Thu, 7 Mar 2013 10:04:11 -0800, "Paul M. Cook" >
>> wrote:
>>
>>>
>>> Strong enough to cover the taste of the "cheese."
>>>
>>>
>> Why bother putting it on if all you want to do is cover it up?
>
> Ask her, I'm not using vegan cheese.


When I use this cheese, I use only enough to give the illusion of cheese. I
don't really mind it in mac and cheese. I don't make this but purchase it
from Whole Foods. Not very often though. It is expensive and there's not a
lot of protein in it. I also use it on nachos but I pile those high with
beans and other veggies.

On Thursday, March 7, 2013 5:53:57 PM UTC-5, Julie Bove wrote:
> "Paul M. Cook" wrote in message
>
> ...
>
> >
>
> > "sf" wrote in message
>
> > ...
>
> >> On Thu, 7 Mar 2013 10:04:11 -0800, "Paul M. Cook"
>
> >> wrote:
>
> >>
>
> >>>
>
> >>> Strong enough to cover the taste of the "cheese."
>
> >>>
>
> >>>
>
> >> Why bother putting it on if all you want to do is cover it up?
>
> >
>
> > Ask her, I'm not using vegan cheese.
>
>
>
>
>
> When I use this cheese, I use only enough to give the illusion of cheese. I
>
> don't really mind it in mac and cheese. I don't make this but purchase it
>
> from Whole Foods. Not very often though. It is expensive and there's not a
>
> lot of protein in it. I also use it on nachos but I pile those high with
>
> beans and other veggies.

Okay, I gotta tap out here. Even a half-wit like Paul looks like a genius when he's replying to you.

Why not try something better? I think other recipes are too restricting when it comes to what you can and can not eat.

I have gained so much knowledge in cooking the right meals for weight loss plans from this particular cookbook.

http://cooklikeacaveman.com/paleo-cookbook-review/

Sqwertz wrote:
>
> On Wed, 6 Mar 2013 17:01:37 -0800, Julie Bove wrote:
>
> > 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
> > ..... In fact in most cases I prefer to just go without cheese than to
> > use this.
>
> It's a good thing you specifically sought out those pizzas with the
> cheese you don't like. Life would be pretty boring for you if there
> were no walls to bang your head against.

For that, she has you.

"Sqwertz" > wrote in message
...
> On Wed, 6 Mar 2013 17:01:37 -0800, Julie Bove wrote:
>
>> 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
>> ..... In fact in most cases I prefer to just go without cheese than to
>> use this.
>
> It's a good thing you specifically sought out those pizzas with the
> cheese you don't like. Life would be pretty boring for you if there
> were no walls to bang your head against.

It's pretty much the only cheese I can eat. I don't do soy. There are nut
cheese out there that I could eat but none are available where I live, not
that I know of anyway. And I'm not willing to pay the price for shipping on
them. Plus I don't know how they would do on pizza.

On 3/6/2013 8:55 PM, Sqwertz wrote:
> On Wed, 6 Mar 2013 17:01:37 -0800, Julie Bove wrote:
>
>> 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
>> ..... In fact in most cases I prefer to just go without cheese than to
>> use this.
>
> It's a good thing you specifically sought out those pizzas with the
> cheese you don't like. Life would be pretty boring for you if there
> were no walls to bang your head against.
>
> -sw
>
My favorite frozen pizza to doctor up with toppings is CPK thin crust
four cheese. I didn't get why they call it four cheese because the box
only lists three, but looking at the description on the web site, I
guess there are two different mozzarellas.

From the site: Fontina, smoked gouda and mozzarellas On the box
mozzarella is singular. I add pepperoni, Parmesan cheese, sometimes
ground sausage or beef, onions, roasted garlic.

http://www.cpkfrozen.com/ctc-four-cheese.html