Pizza Q&A.

[murphyscreek]

Another pizza
Thank you murphyscreek I used your Philly Cheese Steak recipe. I did not have any provolone So I used mozzarella. Very tasty. A great pizza topping.
View attachment 40804
The steak was still pink and very tender.

That looks awesome.

 

[ElizabethB]

ElizabethB - I relinquish the crown of Pizza King that you bestowed upon me. I am now Prince Pizza. All hail the Pizza Queen, ElizabethB! Long live the Queen!

Don't even think about relinquishing your crown. You are my inspiration. G also thanks you. I have another 12" open pizza dough in the freezer. I haven't decided what to do with it yet. I may do another beet root/creamed beet green pizza. That combination with the goat cheese was beyond divine.

 

[ElizabethB]

I've never seen Beetroot on a pizza, ever, or even remotely thought of it. And I thought pineapple was strange?? Btw I love Beetroot, we grow and bottle it here. !!

Russ

The only reason I considered such a thing is because we had loads of beets with wonderful, tender greens in the garden. Unfortunately the beets are done for this year. If I do it again I will have to buy beets and there will not be enough greens to cream. I will have to do a mix of beet greens and spinach. I think that would work.
The only way I would consider using pineapple on a pizza would be for a desert pizza.

 

[rascal]

The only reason I considered such a thing is because we had loads of beets with wonderful, tender greens in the garden. Unfortunately the beets are done for this year. If I do it again I will have to buy beets and there will not be enough greens to cream. I will have to do a mix of beet greens and spinach. I think that would work.
The only way I would consider using pineapple on a pizza would be for a desert pizza.

You muricans are weird, kind of, but we still love ya,lmao.

Russ

 

[ElizabethB]

You muricans are weird, kind of, but we still love ya,lmao.

Russ

 

[Milkduds]

I make a lot of pizza crusts but I have never made one this perfectly round.

Shaped

• TastyReuben
• 30 Mar 2020

Salami-Pesto-Cheese

• TastyReuben
• 30 Mar 2020

The Bottom

• TastyReuben
• 30 Mar 2020

 

[medtran49]

The only reason I considered such a thing is because we had loads of beets with wonderful, tender greens in the garden. Unfortunately the beets are done for this year. If I do it again I will have to buy beets and there will not be enough greens to cream. I will have to do a mix of beet greens and spinach. I think that would work.
The only way I would consider using pineapple on a pizza would be for a desert pizza.

Swiss chard would probably more closely resemble beet greens.

I like spinach sauteed with garlic and a pinch of red pepper flakes (drained well) plus sauteed mushrooms with smoked FRESH mozzarella. If you use commercially smoked moz you have to use just a little and use fresh moz for the rest, as the commercial smoked cheese is extremely strong.

I'm sure we'll be having a crawdad pizza with some of the frozen ones. It's one of Craig's faves. I was dubious about trying it because of the ingredients, you'll see, but was very pleasantly surprised.

 

[TastyReuben]

Don't even think about relinquishing your crown. You are my inspiration. G also thanks you. I have another 12" open pizza dough in the freezer. I haven't decided what to do with it yet. I may do another beet root/creamed beet green pizza. That combination with the goat cheese was beyond divine.

Dessert pizzas are fun, but my favorite non-standard pie is a breakfast pizza - a mix of mozz and creamy cottage cheese, bacon, and eggs cracked on top.

The only way I would consider using pineapple on a pizza would be for a desert pizza.

As much as I'm opposed to "Hawaiian pizza," pineapple on a dessert pizza is an acceptable use.

The Royal Pizza Court has spoken!

I make a lot of pizza crusts but I have never made one this perfectly round.

Thanks. I usually make dough the night before and let it slow-rise in the fridge, in a ziploc bag. When I do that, it goes from a ball to a disk. Then I take that out, still in the bag, and let it sit on the counter for a couple of hours, to come to room temp. It'll just continue to spread, but keeping that near-perfect disk shape.

All I have to do at that point is carefully remove it from the bag and just push it out into a circle. Takes all of 60 seconds. It also helps that I do that with oil on my hands, not flour.

Sometimes, though, my pizzas look like Greenland.

 

[Burt Blank]

My wife is the pizza queen. She only makes them when her nieces arrive from Serbia. Convid is a bastard.