Whats on your PIZZA???
- Thread starter sattie
- Start date
The Tourist
Banned
IPIZZA. My favorite topping is pepperoni and jalapenos. What is on your pizza???
I'm a carnivore. I didn't fight my way to the top of the food chain to eat a salad.
I like both sausage and pepperoni on a pizza, with lots of cheeze.
Of course, I am watching my weight, so I have them cut the pie into six pieces instead of eight.
Locutus
New member
I
Where were you when I was wife-hunting??
I love pepperoni and jalapenos!
(and a few anchovies with jalapenos, isn't bad either!
)
sattie
Resident Rocker Lady
Where were you when I was wife-hunting??
LOL... sorry buddy.... sometimes I wonder how I ended up with the man I married!!!
I pretty much add heat to just about anything I eat. If it is not fresh sliced jalapenose or cayennes, it's cayenne pepper or hot sauce.
To me, jalapeno and pepperoni is the perfect combo... occasionally I will add sausage or mushrooms, even bacon. But then I always find that simple is better!
I do like the 'alternative' pizzas... I tried a pizza that had goat cheese, basil, garlic, and few other things I could not remember. That was pretty dang good. Then the resturaunt closed
. Had garlic breath too.... 
Locutus
New member
I love fresh roasted jalepenos. I roast up a bunch and eat them like popcorn. 
Cayenne is very good for cooking, but I can't eat the fresh peppers whole
Here's another thing to try. Granulated garlic. Since I discovered granulated, my jar of garlic powder hasn't been out of the pantry.
And it's great on pizza, scrambled eggs, and most italian dishes, especially meatball sandwiches with marinara sauce. (Of course, I like to also add a wee bit of Tabasco to the marinara sauce! )
Cayenne is very good for cooking, but I can't eat the fresh peppers whole
Here's another thing to try. Granulated garlic. Since I discovered granulated, my jar of garlic powder hasn't been out of the pantry.
And it's great on pizza, scrambled eggs, and most italian dishes, especially meatball sandwiches with marinara sauce. (Of course, I like to also add a wee bit of Tabasco to the marinara sauce!
)
The Tourist
Banned
She was learning to wave "bye bye" in pre-school, Old Top...
smoke king
Banned
Double cheese and anchovies-period. Usually means more leftovers for me!!
Locutus
New member
sattie
Resident Rocker Lady
Really??? I tried anchovies for the first time about 2 years ago. My manager at the time came into town and took us out to lunch and that is what he orderd. It caught me off guard at first because I could not believe how salty it was... but it had one of those flavors that after a few hours, you crave it. I would eat it again if someone else ordered it, but I have not been brave enough to do it!
Locutus... geeze... 38 years???? Congrats!!!
Deadly Sushi
Formerly The Giant Mojito
Well I have to say the pizza has SOOOOO many calories that I feel really guilty putting meat on it. I really dont like pepperoni but i LOVE sausage!!
Anyhow I generally go for onions, mushrooms and black olives.
OR..... basil, freshly sliced tomatos and garlic!!!
Anyhow I generally go for onions, mushrooms and black olives.
OR..... basil, freshly sliced tomatos and garlic!!!
Funny I have never meet a mushroom I didn't love except on pizza for some reason they never seem to taste right. Ground beef is another I don't care for on pizza, even if they call it a meat ball. As for Jalapeños I have never tried them, guess they would be OK but I prefer crushed red pepper on mine.
Deelady
New member
Muffuletta Pizza
Heres a great recipe from an old friend of mine....big hit!
Muffuletta Pizza
Ingredients:
1/2 cup celery, finely chopped
1/3 cup pimento-stuffed green olives, chopped
1/4 cup black olives, chopped
1/4 cup pepperoncini, chopped
1/4 cup cocktail onions, chopped
1 clove garlic, minced
1 Roma tomato, chopped
3 Tbsp. extra virgin olive oil
2 tsp. dry Italian salad dressing mix
2 oz. Prosciutto or thin-sliced deli ham
2 oz. Genoa or hard salami, thin sliced
4 oz. shredded provolone
2 oz. shredded mozzarella
1 13" uncooked dough crust
Preparation:
Mix first 9 ingredients for marinated olive salad and chill overnight. (Prepared olive salad may be substituted.) Top dough crust in order with provolone, ham and salami, half of olive salad, and mozzarella. (Amounts of toppings may be more or less depending on your preferences.) Bake in preheated 500° F oven on pizza stone for 8-10 minutes or until crust is golden brown and cheese is melted. Remove from oven and cool on a wire rack for 2-3 minutes before cutting into wedges and serving.
"The muffuletta"
First, some muffuletta background - the Italians, who immigrated to New Orleans after the French, Spanish, and African Americans and settled in the French Quarter, are credited with creating the muffuletta. It originated at the Central Grocery in 1906, which is still in business selling the sandwich at 923 Decatur St. in the Quarter. Another version is that Tony Maceo, a native of Palermo, Sicily, who came to New Orleans, and created the muffuletta around 1901, also supplied Central Grocery with 6 to 8 muffulettas a day.
There are four main components to a muffuletta: bread, olive salad, meat, and cheese. As the most important component, a traditional olive salad is a mixture of olives and herbs marinated in red wine vinegar and extra virgin olive oil. (There are several versions of olive salad recipes.) The bread is the second most important component and is a round Italian loaf of Sicilian origin. There are three meats usually found on a muffuletta sandwich: ham (Prosciutto or some other smoked ham), salami (Genoa or hard salami), Mortadella (sausage meat from the city of Bologna). The cheeses are mozzarella and provolone. There are many versions of muffuletta sandwiches in New Orleans, and these are the best. Muffuletta Pizza has become one of my favorites. It has the four main components of the muffuletta sandwich with the pizza crust substituted for the Italian loaf. I derived my version of olive salad for pizza by combining and adjusting several different recipes. The muffuletta Pizza can also be a very tasty vegetarian pizza by eliminating the meats.
Heres a great recipe from an old friend of mine....big hit!
Muffuletta Pizza
Ingredients:
1/2 cup celery, finely chopped
1/3 cup pimento-stuffed green olives, chopped
1/4 cup black olives, chopped
1/4 cup pepperoncini, chopped
1/4 cup cocktail onions, chopped
1 clove garlic, minced
1 Roma tomato, chopped
3 Tbsp. extra virgin olive oil
2 tsp. dry Italian salad dressing mix
2 oz. Prosciutto or thin-sliced deli ham
2 oz. Genoa or hard salami, thin sliced
4 oz. shredded provolone
2 oz. shredded mozzarella
1 13" uncooked dough crust
Preparation:
Mix first 9 ingredients for marinated olive salad and chill overnight. (Prepared olive salad may be substituted.) Top dough crust in order with provolone, ham and salami, half of olive salad, and mozzarella. (Amounts of toppings may be more or less depending on your preferences.) Bake in preheated 500° F oven on pizza stone for 8-10 minutes or until crust is golden brown and cheese is melted. Remove from oven and cool on a wire rack for 2-3 minutes before cutting into wedges and serving.
"The muffuletta"
First, some muffuletta background - the Italians, who immigrated to New Orleans after the French, Spanish, and African Americans and settled in the French Quarter, are credited with creating the muffuletta. It originated at the Central Grocery in 1906, which is still in business selling the sandwich at 923 Decatur St. in the Quarter. Another version is that Tony Maceo, a native of Palermo, Sicily, who came to New Orleans, and created the muffuletta around 1901, also supplied Central Grocery with 6 to 8 muffulettas a day.
There are four main components to a muffuletta: bread, olive salad, meat, and cheese. As the most important component, a traditional olive salad is a mixture of olives and herbs marinated in red wine vinegar and extra virgin olive oil. (There are several versions of olive salad recipes.) The bread is the second most important component and is a round Italian loaf of Sicilian origin. There are three meats usually found on a muffuletta sandwich: ham (Prosciutto or some other smoked ham), salami (Genoa or hard salami), Mortadella (sausage meat from the city of Bologna). The cheeses are mozzarella and provolone. There are many versions of muffuletta sandwiches in New Orleans, and these are the best. Muffuletta Pizza has become one of my favorites. It has the four main components of the muffuletta sandwich with the pizza crust substituted for the Italian loaf. I derived my version of olive salad for pizza by combining and adjusting several different recipes. The muffuletta Pizza can also be a very tasty vegetarian pizza by eliminating the meats.
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![Muffapz1[1].jpg](/forums/data/attachments/1/1160-a4d2e65eb580ee65b13a9b0ea1a71e1a.jpg)
One of the guys over in the Knife Forum/ Kitchen section had a write up with his clam pizza getting the only pictures in the article in New York Magazine this month. I assume he either works there or owns the place.
Here is a link to the pizza article http://nymag.com/restaurants/features/50988/
Here is a link to the pizza article http://nymag.com/restaurants/features/50988/
Making me hungry.
That pic looks extra good.
We have a local pizzaria that is awesome. They make what they call NY style pizza. It is a 32 piece pizza. They sell it by the slice ...or a whole pizza runs 28 bucks but boy is it good. My favorite is pepperoni and shaved sausage. I've never seen another place shave their sausage like this place does. But boy is it good. I'll take a pic of it the next time we get one (not real often at those prices ...but ever so often we'll splurge).
That pic looks extra good.
We have a local pizzaria that is awesome. They make what they call NY style pizza. It is a 32 piece pizza. They sell it by the slice ...or a whole pizza runs 28 bucks but boy is it good. My favorite is pepperoni and shaved sausage. I've never seen another place shave their sausage like this place does. But boy is it good. I'll take a pic of it the next time we get one (not real often at those prices ...but ever so often we'll splurge).