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The exotic pie is tuna --- swirl olive oil on the dough disk, spread a
dollop or two of pesto on that and then crumble tuna onto that (solid
white Italian packed in olive oil). No cheese or just a drizzle of it
-- either shredded or sliced whole milk mozzarella.
My philosophy is to never have more than 2 ingredients in addition
to a tomato sauce, and if there is tomato and cheese, 1 extra
ingredient only. If it's bianca- 3 ingredients maximum, including
My favorite is caramelized spring onions with Greek feta + oregano.
I like so many different kinds. They play along various themes -- meaty, vegetarian, seafood, summer garden... and on and on. It's such a versatile food.
For me the trick is to choose complementary ingredients, and not to load the pie down too much. That is, I use any number of different ingredients, but the total load on the pizza is fairly low. It cooks better, looks better, and tastes better.
I usually use plain tomato sauce (not a seasoned sauce), dried oregano from our garden, and brick-type mozzarella, plus a few slices of fresh mozzarella on top.
1. Four-Seasons -- capers, red, green, and orange or yellow peppers, mushrooms, and some very thin prosciutto slices on top, placed during the last few seconds of cooking.
2. Cajun Seafood -- shrimp, tuna, and muscles, peppers, a little basil, and sprinkle with cajun seasoning.
3. Montana -- I prepare a meat topping from ground pork, beef, and lamb, plus salt, pepper, garlic, and a little allspice and cinnamon. The trick is to grind it very fine and cook it slow, so it stays tender. I break this up (after cooking) onto the pie, add onions, garlic, and mushrooms.
my #3 son asked what pizza will we make first when we are done with the oven...I told him that it should be something special...I thought I would let my kids decide as opposed to my stomach. We'll see!!!!!
It would be great to hear, from all of you, what your first pizza was.
Great pizza, a cold beer,a great cigar and great friends...my idea of a great time
My favorite is a White pizza starting with a sprinkle of grated garlic, then a drizzle of EVO then spicy Italian sausage, diced onion, thin sliced roma tomatos to cover 30% and topped with stalks of Cilantro in a wagon spoke.
all of this on as thin a crust as you can get away with.
I can see how the wine-margherita thing could disrupt even a well-oiled production team. How did you do the clams? In the shell or out? Precooked? And what's evoo?
What do you think of a pure Frutti di Mare pizza -- clams, mussels, shrimp and Calamari? My favorite. It's like having pizza and a seafood dinner at the same time. Even the pizza tastes like the clams and mussels.