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  #21  
Old 07-01-2005, 04:34 AM
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Default Seafood pizza -- again!

I had a great seafood pizza in a wood-fired restaurant the other night.

Slices of octopus, squid/calamari and cuttlefish/sepia on a base of simple, fresh tomato sauce, and no cheese. Very fresh, and if you like that sort of thing, very fishy. Great on a hot evening.

A lady at a table behind me had what looked like a dinner salad on a pizza. It was fresh greens and mozzarella piled on what looked like a margherita, then covered with EVOO. It made me think you can do just about anything wiht a pizza.

James
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  #22  
Old 07-03-2005, 06:25 PM
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We do spinach with cheese (actually, they do it, I don't eat that stuff...:-)
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  #23  
Old 07-03-2005, 06:56 PM
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Default the all-nighter

i work at a pizzaria, and though we sell many pizzas with spinach, i don't really think it makes a good pizza.
i do routinely make the strangest combinations you could imagine. the law in oregon requires that as long as alcohol is being sold, you have to have food available. so to start closing early, i try and make something so wierd that people won't rush to buy it. the catch is, my artisan pride won't let me make something that won't actually be tasty if someone is brave enough to try it. i call this pizza the "all nighter." once i made a ceasar salad pizza--romaine, parmesan, croutons and lemons on a caesar dressing base. absolutely disgusting if you ask me, but people loved it.
my other favorite was an egg scrambler (egg, feta, ham, green peppers and cream), scrambled on the stone, then topped upon a garlic/olive oil blend with mozzarella.
last night i made an orange chicken pizza, marinading the chicken for 24 hrs. in a pseudo-asian orange savory sauce, then breading it to be oven roasted. i wouldn't touch the stuff, but it's now infamous.
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  #24  
Old 09-08-2005, 07:47 PM
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Default Favorite Pizzas

I made a lot of BAD pizzas and BAD dough before I found some favorites. I use the NY dough recipe from Reinhart's book...it is pretty durable...especially when I have "helpers" trying to shape the dough (i.e. my father stretches it on the peel and tears it and then tries to patch it without telling me so when it goes in the oven off the peel it does a double somersault onto the deck). Anyway - here are the crowd favorites:

- Thinly sliced pears, brie, brown sugar...brown sugar carmelizes...yummy and popular with the ladies
- Tomato puree, ham, crushed pineapple, mozz, evo, and brown sugar...my wife's favorite
- Buff mozz, evo, thick sliced tomato, and fresh basil leaves and a squirt of balsamic syrup when it's out of the oven
- If I can guilt my mother into making meatballs, those are always a good topping

The big favorite though is the dessert cobbler...after the oven cools a bit from the pizza, I take a pile of peeled/cored granny smith apples (peaches work well too), and toss with 1/4 cup honey + cinnamon sugar mix (6.5tbsp sugar and 1.5 tbsp cinnamon) + 2 tbsp cornstarch + a bit of brown sugar sprinkled across the top...put it in a sturdy pan (cast iron skillet is the best if you have one) and set it in the oven til apples look soft and juices are bubbling...then yank it out and cover it with crumb topping mixture (I use the marzetti mix available at Target). You have to watch it close after this because the topping can cook VERY quickly and burn. After it comes out of the oven I make it even worse by drizzling melted caramel over the top and serving with vanilla ice cream.

If you ever get to Dallas...check out fireside pies...great pizza and the reason we built our oven...i try to copy everything off their menu.
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  #25  
Old 09-09-2005, 01:19 PM
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Default Another good pie

another good pie i had was ricotta, a big pile of arrugula, and evo. i had it at pizzeria bianco in phoenix. i tried to make it at home but it was definitely not as good...ricotta was not creamy enough.
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  #26  
Old 09-09-2005, 01:51 PM
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Default what's evo?

The first 4 pages of a google search return nothing food related.
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  #27  
Old 09-09-2005, 02:13 PM
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I asked that same question a few months ago.

Extra Virgin Olive Oil.

I did the math on how much olive oil the family consumed over a two year period, and it was incredible. I really hope the scientists are right, and olive oil is good for you, or I'm in real trouble.

James
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  #28  
Old 09-09-2005, 02:15 PM
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Default Ricotta pizza

Do you think they use imported Ricotta at Pizzeria Bianca?

James
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  #29  
Old 09-09-2005, 04:07 PM
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Default ricotta pizza

i'm thinking they might make it there themselves...i know he makes his own fresh mozz every morning. i'm guessing it may have been mixed with something like eggs, olive oil or maybe another soft creamy cheese. i don't have too many adventurous soles lining up for strange combos anyway...i have to cook for the masses, not the classes.
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  #30  
Old 09-09-2005, 04:17 PM
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Wow. That's commitment.

Did you see our photos of the buffalo farm and mozz production. Very cool.

http://fornobravo.com/brick_oven_coo...zzarella1.html

In fact, the Agriturismo at the farm has an excellent cooking school and brick oven, about an hour south of Naples. Very highly recommend.

James
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