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A couple Pizzas |
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Vlap
Cook's Assistant Joined: 02 April 2010 Location: Florida Status: Offline Points: 25 |
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Posted: 03 June 2010 at 09:12 |
A classic Margheritta
Just playing here. Sauce is a paste of garlic, dried herbs, salt and oil. Shrimp are marinated in pesto. Dough is smeared with sauce and dotted with pesto. Shrimp on top then mozzarella. Topped the finished pizza with Mache tossed with oil, lemon and salt. |
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Boy, not sure which one I'd bite into first....both look awesome! Great shots of one of my favourite foods, Vee. Would you mind sharing the recipe and technique for making the sauce for the shrimp pizza? Wondering if one needs a food processor etcetera. Thanks for sharing such nice pizza's!
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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very nice pizzas! i love the margherita!
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Vlap
Cook's Assistant Joined: 02 April 2010 Location: Florida Status: Offline Points: 25 |
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Nothing difficult at all. Some garlic cloves, Salt, Dried Italian Herbs, and oil. Pureed till it was a smooth loose paste. Adjust the garlic to your taste. Very strong uncooked but after sitting in a 500 degree oven the garlic mellowed and was a fantastic compliment to the shrimp. You could do this in a mortar and pestle. Just keep crushing till the garlic is a paste. The salt would help break down the garlic. |
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Vlap
Cook's Assistant Joined: 02 April 2010 Location: Florida Status: Offline Points: 25 |
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Here is a shot of the pizza before the salad was added.
Traveling a little further back in time... You can see the garlic paste covering the pizza with the pesto marinated shrimp on top. The Margherita was happy in the hot oven. |
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kiwi
Chef's Apprentice Joined: 16 February 2010 Status: Offline Points: 402 |
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I figure this could become a good "here I made some pizza - look at them" thread so I'll add mine from last night. Pizza in NZ is generally a lot heavier on toppings than is normal in the US. Here are three I made.
Firstly, some prep work: salsa al pomodoro and chicken / onion / apricot sauce / oregano First up was my apricot chicken. sparing tomato paste base, followed by the apricot chicken mix from the pan, then a layer of nice melting cheese, two types of capsicums, red onion, lashing of some more apricot sauce, brie on top. This is a crowd favourite. Had a classic Margheritta, using the salsa made earlier Square Finally, salsa, basil, cheese, peperoni, red onion, capsicums, parmesan on top. And I've forgotten to mention the key ingredient - heaps of black pepper on all of them! |
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kai time!
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Vlap
Cook's Assistant Joined: 02 April 2010 Location: Florida Status: Offline Points: 25 |
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Excellent!!!!!!!!!!!!!!!!
Making some Jucy Lucy's tonight. Will post later if the rum doesn't knock me out before then. |
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kiwi
Chef's Apprentice Joined: 16 February 2010 Status: Offline Points: 402 |
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I look forward to it but have absolutely no idea what a jucy lucy is
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kai time!
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Vlap
Cook's Assistant Joined: 02 April 2010 Location: Florida Status: Offline Points: 25 |
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Its all over the web. An original from the 5-9 club and Matt's bar. Cheese stuffed burger... YUM!
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What great pizza additions to the thread....loved the one with brie on it, I could almost taste the flavors!
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kiwi
Chef's Apprentice Joined: 16 February 2010 Status: Offline Points: 402 |
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It's a kiwi favourite that. Not sure if it's just a local thing? I was figuring that everyone makes pizza from time to time, would be great to see this thread grow!
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kai time!
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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kiwi - a great idea for a running pizza thread and some beautiful pizzas!
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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Has anybody been making any pizza lately?
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Wow .. These pizzas surely look fabulous .. The last time I prepared a home made Italian flat bread called Ligurian Focaccia which I make during weekends if time permitting was when I had returned from my trip to Italy .. Just could not resist using the unbleached sustainable amazing Italian Flour and herbs I brought back .. It accompanied a Lasagne I had prepared for a friendĀ“s birthday 2 weeks ago .. |
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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Melissa Mead
Master Chef Joined: 17 July 2010 Location: Albany, NY, USA Status: Offline Points: 1174 |
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I've been tempted to make "pizza muffins" again. I grease a muffin tin, line the holes with pizza dough, stuff them with my favorite toppings, tuck in the extra dough over the top until it makes a nice little ball, and bake them.
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Vlap
Cook's Assistant Joined: 02 April 2010 Location: Florida Status: Offline Points: 25 |
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I have not made any pizza in a while. Need to get back on it. I do miss homemade pizza.
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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Good to see you again, Vlap! Hope that all is well and that we see a little more of you!
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