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Phyllo Mini Pies: Feta & Cherry Tomatoes

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HistoricFoodie View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 05 February 2013 at 07:02
Awwwww come on Brook. Look in the grocery. They have pita pizza, hoagie pizza, muffin pizza and tortilla pizza. I know it's not correct but.... Well, what exactly makes it a pizza?
 
Sure they do, Mark. And that's precisely the source of my complaint. Each of those creates a pizza-like bread. But that's due to the toppings being similar: tomato sauce, cheese, sausage, pepperoni, etc. But they are not pizza.
 
This tends to be an American thing (although it is showing up in other places) In Italy, for instance, they do not call focaccia "Genovese pizza." Nor do they call sfincione "Sicilian pizza." And schiacciaa is most assuredly not called "Tuscan pizza." Yet, these are all flatbreads, often served with the same sorts of toppings we are familiar with.
 
True pizza, as originated in Naples, is all about the crust; which is to say, the dough. It is a tender, highly extensive dough. Italian flour is inherently softer than American, so we make pizza with all-purpose flour. Or, if we use harder flour, we add olive oil to the mix to tenderize the dough.
 
Pizza is stretched to shape, rather than rolled. This contributes to its mouthfeel, as well as creating an edge. 
 
All of the history presented so far merely supports my contention: That the world is, and has been, filled with meals consisting of a flatbread that serves as a support for other foodstuffs. But none of them were, nor should they be, called pizza.
 
Edited extensively to reflect the fact I can't seem to type worth a damn lately.
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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 05 February 2013 at 10:15

Brook,

On one hand you are correct, and on the other, Marketing Departments have used the terms: PIZZERIA, Pizza Bites, Pizzas, Pizza ---
 
In Italia it´s quite different ... FOCCACCIA IS FOCCACCIA; NOT GENOVESE PIZZA; AND IN MALLORCA; A COCA ( FLAT BREAD WITH NO CHEESE ) IS A COCA, NOT A CHEESE FREE PIZZA !!!
 
PIZZA has become a MARKETING TERM to sell the tourists !!! A TRATTORIA HAS 10 PIZZAS EACH APPROXIMATELY ON THEIR CARTES; HOWEVER, FOCCACCIA IS ALWAYS FOCCACCIA IN ITALY & SPAIN AS WELL ...
 
Margaux.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote MarkR Quote  Post ReplyReply Direct Link To This Post Posted: 05 February 2013 at 14:15
I have toured through most of Europe (working). Sadly not to Spain, Italy or Greece. So I have not seen the origins of the subject. Only subjected to the "marketed" editions of "pizza" in the U.S..
So.....what, correctly, do I call this creation? (when I get the time to make it)
Mark R
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 05 February 2013 at 14:28
while i see brook's point, and certainly agree strongly with his sentiment, i think we're getting a little too hung up on nomenclature here.
 
my suggestion would be to simply call it what it's called and put "pizza" in quotes. this way, the name would give an idea as to how the finished product would look, whilst also making celar that while it's "like" a pizza it isn't "really" a pizza ~
 
problem solved ~ Wink
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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 05 February 2013 at 14:33
In Greece Minature Phyllo Pies !!
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MarkR View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote MarkR Quote  Post ReplyReply Direct Link To This Post Posted: 05 February 2013 at 15:06
Then "Phyllo Pies" it is!!
Mark R
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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 17 February 2013 at 03:28

Mark and Tas,

 
I have prepared from time to time a Greek Feta Mousse with herbs filled in Phyllo ...
 
** THE NEXT TIME I PREPARE IT, I SHALL DO A PICTORIAL ...
 
 
Here is a quick recipe for Feta Mousse:
 
10 ounces Feta Cheese or 300 grams
200 grams or 6 2/3 oz. of Strained Greek Yogurt
3 oz. Mozzarella di bufala or Manouri Greek Cheese
3 oz. Anthotyro cheese or similar
 
Mixed chopped herbs or dry as follows:
fennel fronds or ground fennel seeds
parsley fresh or dry
cilantro fresh or dry
orégano fresh or dry
 
3 Oz. lemon zested and juiced
3 oz. Ouzo Greek Liqueor
White wine vinegar 1 tsp.
evoo 1 1/2 tablesp.
salt and freshly ground black pepper to taste
Pita
 
grate or crumble cheese and combine with the herbs / spices and then, the ouzo, lemon juice and the vinegar ... chill covered overnight ...
 
Stuff into Phyllo and bake or serve at room temperature with hot Pita ... and drizzle Evoo and Orégano ...
 
Yields 6 servings ..
 
Lovely dip spread or filling for Phyllo ...
 
Have great wkend.
Margi.
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