Now Pizza...

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Let's talk pizza!!

We love making pizza at home. My British/veggie other half makes some interesting suggestions, things I would never have considered or even seen here in Canada.

What do you like on pizza?

red peppers.
I'm a man of simple tastes

I like pepperoni, Canadian bacon, and Alfredo sauce.

Tim

Cheese. Lots of it.

Anything BUT pineapple! f GROSS!

I used to work in a place called Pizza Inn... waaaaaayyyyy back in 1977 (before the child labor laws of course ).
I still love pizza after all that.

Conversely, when I worked in a donut shop around the same time, I got so SICK of donuts that I really didn't want any for a while... of course that's changed now

My daughter loves cheese pizzas... hands down!

I like toppings on mine.

Pesto is a really good topping that's sorta new to me.

Agreed! (well, that and anchovies!! YUCK!)

I like toppings on mine.

Pesto is a really good topping that's sorta new to me.[/quote]

Love Pesto.

We made a pizza last night with red peppers, mushrooms, red onion and chicken (well, mock vegetarian chicken for us) soaked in hot sauce over pesto that I mixed with blue cheese salad dressing and topped with cheese!

mmmmmmmm...

I like chicken and mushrooms on my pizza, as well as a mixture of different cheeses. Also, I sprinkle a lot of Parmesan and oregano on my slice of pizza. However, I'm pretty flexible as far as toppings go. I can pretty much eat any kind, as long as it's not pineapple, anchovies, or olives. When served pizza with those, I discreetly pick them off. Vegetables are fine, as long as they're not mushy.

When i used to eat wheat, i used to love pizza; outside of indian restos was fave eat-out or take-away food.
With mushrooms, but not the soggy tinned kind; dry tasty slivers ;
Olives ;
minimalist but perfect, on a crispy thin crust, made with real italien style dough. Not that "gunge" thing ! !
Maybe a few shavings of smoked ham.

Dream on!!

Last edited by ouinon on 12 Nov 2007, 3:27 pm, edited 1 time in total.

My favorites are pepperoni, bacon, sauage, and extra cheese. Though, if the place makes it right, an anchovy pizza is delicious.

The thing about anchovies is that they taste very good, but the texture is just horrible. It's kinda the same thing for liver.

Spinach, ricotta and cherry tomatoes
Mushrooms are also a good addition... me loves mushrooms!

Cheese or ATW.

A Buddhist goes into a pizza shop and says, "Make me One with Everything."




He pays with a $20 and the clerk pockets the change.

"Hey, where's my change?" say the Buddhist, and the clerk says,

"Change must come from within."

only from pizza hut
deep pan base
>mushrooms
>chicken
>no cheese

I used to eat this by the truckloads: pepperoni with extra cheese and bacon. There was no way you could get me to eat a pizza with any other toppings.

Nowadays, being a very happy and content vegetarian, I'm way more open to trying all sorts. While I do occasionally miss my old favourite, I now go for simple cheese (a mixture of different kinds if I'm in the mood ) topped with veggies like roasted peppers, sun-dried tomatoes, etc.

Sloppy Giuseppe's rule!

I came across a recipe that was posted on a message board and thought I would share. It turned out wonderfully and unlike many Wheat free crusts we have tried, previously.

The dough is much like Chef Boyardee pizza in a box - but my daughter reports that it tastes much better!

Wheat Free Pizza Crust

1 packet yeast (about 1 TBS)
¾ cup milk, room temp.
½ cup potato starch
¾ cup cornstarch
1 tsp. xanthan gum
¼ tsp. baking soda
1 tsp. baking powder
½ tsp. salt
¼ cup shortening

Preheat oven to 375 degrees. In small bowl, mix yeast and milk, stir to dissolve yeast, set aside.

In medium bowl, combine all dry ingredients and shortening, mix well.

To dry ingredients, slowly add milk/yeast mixture. Mix well. Dough will look wet, thick and pasty but it's quite workable if you spray your hands with nonstick spray or keep them damp with water. This is a soft dough.

Roll or pat out dough onto a lightly greased baking tin or pizza pan. For a thick crust, pat out dough to ¼ thickness. For a thin crust, pat out dough to 1/8 thickness. A 12-inch circle will produce a hand tossed thickness - not too thick or thin. Top as desired and bake 15-20 minutes until lightly browned.

note: I bake for 5 minutes, then top and finish baking as I like it crispy.

*copied from 'The Gluten Free Kitchen' by Robyn Ryberg (has alternatives to rice flour cooking, apparently~I found this posted somewhere online, though...)

Yep...pineapple is a "dessert topping"...it has NO business being put anywhere near my pizza...my ice cream yes, pizza no. I'll eat just about anything else on pizza though.

Last edited by Beenthere on 12 Nov 2007, 6:21 pm, edited 1 time in total.