…and I learned today that there’s a term for that type of untossed salad…a composed salad.
Yeah, I have only heard of Margharita pizzas in the traditional manner. I hadn't heard of gouda and other herbs being added. It's not a Margharita pizza anymore!
Looks like a contender!
If you want to write it up, I can ask TastyReuben to consider it. We're not that strict on the timetable/deadline.
They’re sold this way ( with mozz and another cheese) as ' Margharita ' at every American chain restaurant here. It's probably because the name is familiar to Europeans. What are they called in the US then?
I've never seen it anywhere before called a Margherita if it had any other kinds of cheese. I've seen all kinds of pizzas with different ingredients called all kinds of different names though. There's one chain here that has a Mediterranean pizza I like with spinach, kalamata olives, feta, mozzarella, and more that I like a lot. We've got white pizzas, etc. Usually mozzarella and provolone are the only cheeses used on pizzas (and parmesan but that's usually added by customers after it's served). What American chains are doing that over there and I wonder why?
I think it could be because European food rules forbid the bagged shredded kind of mozzarella because mozzarella has a protected origin status. As far as I know that is. I've never seen it sold here.
Yeh I've only seen Margharita pizzas using fresh mozz. The typical chain pizza restaurants here don't generally have them on the menu, it's more the sit-down authentic Italian places that carry them. I'd bet there are quite a few Americans who have no idea what they are and probably would find them too plain. Probably pepperoni pizza is the most commonly ordered pizza in the USA.
Exactly that's how it is here tooHere any old pizza that just cheese and tomato is considered a margarita.
If it has more than one type of cheese on it then it’s generally claimed loudly in the description as if that makes it superior in some way
