On Sunday, August 18, 2019 at 12:04:40 PM UTC-4, Sheldon wrote:
> On Sun, 18 Aug 2019 09:20:44 -0600, 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
>
> I've tried that with Romas but I'd strongly suggest removing the
> skin... canned diced works well but I prefer whole canned tomatoes
> hand squished, makes for a better presentation than diced.

What's wrong with the presentation? The pieces of tomato sit on
top of the pizza with the other toppings.

Cindy Hamilton