Author Topic: March 2011 Monthly Challenge: "upside down"  (Read 8364 times)

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buceriasdon

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Re: March 2011 Monthly Challenge: "upside down"
« Reply #25 on: March 09, 2011, 07:53:40 PM »
Norma, I'm liking it. I'm liking it a lot.  Tell more.
Don


Offline norma427

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Re: March 2011 Monthly Challenge: "upside down"
« Reply #26 on: March 09, 2011, 08:21:50 PM »
Norma, I'm liking it. I'm liking it a lot.  Tell more.
Don

Don,

Thanks, this is where I posted what I did. http://www.pizzamaking.com/forum/index.php/topic,13238.0.html If anyone wants me to scan in the recipe, I can, but I used more ingredients than the recipe called for, because I used a bigger deep-dish pan. A deep-dish pan doesn't have to be used.  Any pan with edges can be used.

Norma

Offline November

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Re: March 2011 Monthly Challenge: "upside down"
« Reply #27 on: March 10, 2011, 02:24:06 PM »
The dough, cheese, and bacon are all upside-down.  I just couldn't bring myself to place the spinach and broiled chicken upside-down as it didn't look right.  I tried to spread the sauce on upside-down, but it proved to be excessively polarized.  I decided not to turn my oven upside-down for this one.  Maybe next time.

- red.november

Offline PiedPiper

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Re: March 2011 Monthly Challenge: "upside down"
« Reply #28 on: March 11, 2011, 08:02:08 PM »
Its 'upside down' for me since I never have pizza for breakfast, only lunch or dinner  :-D


buceriasdon

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Re: March 2011 Monthly Challenge: "upside down"
« Reply #29 on: March 14, 2011, 08:52:35 PM »
I wanted to revisit this particular pie and attempt some fine tuning. I picked up some queso fresco, a none aged crumbly cheese that doesn't melt with an acidic taste to counter the sweetness of the cherry tomato. As the pie is quite juicy from the tomatos roasting it must be eaten with a knife and fork, no crispy crust here, but no matter, just an outstanding taste from the cherry tomatos layed with basil and queso fresco. I gave half to my foodie friend Donita and she absolutely loved it. I agree with her. Completly different than any pizza I've ever made.
Don

ps. If anyone who tries this method but doesn't want such a soggy crust do this: Use a throw away aluminum pie pan and poke some holes in the bottom and set on another pan and elevate slightly so the tomato juices drain out while baking. I may try that myself.
« Last Edit: March 14, 2011, 09:13:20 PM by buceriasdon »

buceriasdon

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Re: March 2011 Monthly Challenge: "upside down"
« Reply #30 on: March 22, 2011, 05:17:47 PM »
My no salt dough was ready to go but when I went to the store for cherry tomatoes all they had were a bit larger than I like, but what are you going to do? I forgot to take a picture of the cheese layer also. I used my spice blend on the tomato olive level and was quite pleased with the taste it added. The aluminum pan trick with holes punched in the bottom worked fine, it did bake different than my black enameled pan, though still very juicy. I just happen to have a few green olives I threw in. I didn't miss salt. I'm going to try an olive one next.
Don

Offline SELES

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Re: March 2011 Monthly Challenge: "upside down"
« Reply #31 on: March 26, 2011, 12:00:56 AM »
You're not alone. I'm on the sidelines cheering you on!

Craig

That's right Don. You've got fans here. I'll be trying your cherry tomato pie as soon as I can get my hands on some.

Offline DKM

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Re: March 2011 Monthly Challenge: "upside down"
« Reply #32 on: March 26, 2011, 09:01:01 PM »
It was ugly, but taste good.
I'm on too many of these boards

Offline DKM

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Re: March 2011 Monthly Challenge: "upside down"
« Reply #33 on: March 26, 2011, 09:03:09 PM »
I was hungy so ate a slice before taking more pictures.
I'm on too many of these boards