Have a favorite recipe that's always a hit with family and friends? Share it with us!
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#1 |
Tomatovillian™
Join Date: Mar 2011
Location: Jersey
Posts: 1,183
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Looking for pizza ideas.
I have a crust/dough recipe. more interested on what you all like on top? have at it
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#2 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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Not gonna get much help from me I just like pepperoni and Italian sausage with lots of cheese, cheese and more cheese.
![]() New York style!!! Fold it up in your hand and let the grease drip. ![]() Worth |
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#3 |
Tomatovillian™
Join Date: Jul 2015
Location: Virginia
Posts: 115
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Oh man. Hard-core pizza lovers here. Seriously miss the thin oily foldable NY pizzas since moving from NY to VA, but we make do. Gifted Mr. Gardeningcook with a large oven pizza stone & a large wooden pizza peel for one past Fathers Day (courtesy of the furred, feathered, & finned "kids"), & this past Fathers Day gave him an electric Breville "pizza maker/oven". Both gifts have been fabulous & have been turning out truly quality pies. The Breville oven is really nice, as it enables us to quickly turn out two 10"-12" individual pies with our toppings of choice in record time.
Have had fun trying different crust/dough recipes & toppings. For toppings, Mr. GC leans towards the fairly traditional - mushrooms, turkey pepperoni, & turkey sausage are his hands-down favorites. For me, anchovies & onions is my top favorite topping. After that I like to explore things like shrimp or sausage & broccoli raab, "Greek" (red onion, feta, Kalamata olives, etc.), Goat cheese & spinach, yadayadayada. We both also like doing seafood pizzas - both white & red - clam, shrimp, surimi (imitation krab), sliced scallops, etc.
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#4 |
Tomatovillian™
Join Date: May 2013
Location: New Mexico
Posts: 2,052
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I got some roasting pans to experiment with roasting tomatoes based on Craig L's "Roasted Tomato Sauce" recipe on page 129 of his book. For pizza sauce I would use Craig's basic recipe but add some oregano and basil, and perhaps some hot peppers. I hope to have time to mess around with this in the next few days.
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#5 |
Tomatovillian™
Join Date: Aug 2010
Location: Crystal Lake IL
Posts: 2,484
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artichoke, mushroom, and onion (with regular cheese and sauce)
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Tracy |
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#6 |
Tomatovillian™
Join Date: Jul 2015
Location: Virginia
Posts: 115
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Ahhh, yes!!! Artichokes for me as well (although not for Mr. GC). The marinated artichokes work particularly well on pizza because the oil-marinating helps to keep them moist during the high temps of pizza cooking.
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My body is a temple. Unfortunately, it's a fixer-upper. |
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#7 |
Tomatoville® Recipe Keeper
Join Date: Jan 2006
Location: Roseburg, Oregon - zone 7
Posts: 2,821
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I made and canned pizza sauce last summer. I think the recipe was in the Ball Blue Book. I love the stuff. I like just about anything from the garden on my pizza...plus olives. The greasy meat no longer agrees with me. ;-)
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Corona~Barb Now an Oregon gal |
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#8 |
Tomatovillian™
Join Date: Nov 2011
Location: MA/NH Border
Posts: 4,919
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When I make pizza, I usually make two large rectangular pies. One is always just sauce, cheese and basil, ant the other is something else.
I also have my own dough recipe, but the topping from this recipe is a favorite and gives me something to use my garden eggplant on -- http://thepioneerwoman.com/cooking/2...avorite-pizza/ Another is pulled pork pizza -- spread the dough with a very thin layer of your favorite BBQ sauce, add some pulled pork that has been lightly tossed with a bit more BBQ sauce, sliced red onions, and shredded cheese (the Swiss/gruyere blend from Trader Joe's work very well). If you want to get even more creative, roast some winter squash with onions and sage and use it for a pizza topping. Last night I was watching Diners, Drive-Ins and Dives and Guy visited an Italian restaurant that made a baked ziti pizza and a chicken Marsala pizza. |
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#9 |
Tomatovillian™
Join Date: Mar 2007
Location: Michigan Zone 4b
Posts: 1,291
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Caramelized onions and figs w/goat cheese, Another yummy combo : Chard, (or spinach) fontina, caramelized onions, mushrooms sautéed with some sage, toss on some crisp prosciutto and drizzle some good olive oil on top.
Ginny |
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#10 |
Tomatovillian™
Join Date: Mar 2011
Location: Jersey
Posts: 1,183
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all great ideas! keep em coming
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#11 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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Is there a pizza without the crust?
![]() I just want the cheese meat sauce and grease. ![]() Worth |
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#12 |
Tomatovillian™
Join Date: Mar 2011
Location: Jersey
Posts: 1,183
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check out the Greek dish Chicken Saganaki. The one I get is an appetizer and basically cheese meat and sauce
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#13 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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#14 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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I hate to root in on your thread but I have a problem.
I dont care for pizzas because ot the crust. I have made great crust with semolina flour and all but. What can I do to make me like it. Oddly enough I like Calzones and Stromboli if the dough is right. I cant explain how I like the dough or crust. I like it airy and crispy I guess is the way to put it. Worth |
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#15 |
Tomatovillian™
Join Date: Mar 2011
Location: Jersey
Posts: 1,183
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I'll be grilling my dough. The texture is awesome, lots of bubbles form. if using a charcoal grill you also get a bit of a smoke flavor.
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