Author Topic: non-traditional recipes  (Read 1387 times)

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Offline Iceman

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  • Location: Chicagoland
  • I Love Pizza!
non-traditional recipes
« on: December 27, 2005, 02:20:43 AM »
Here's another question from the newbie. Has anyone ever tried the improv-style pizzas from publications such as Food & Wine? I call them "improv-style" because I don't really think they fit directly anywhere that I've read here (I could of course be wrong). Anyway, they looked kinda cool to me. They are, at the least, tasty, from my experience.

Pizza with Marinated Tomatoes and Capicola
Spinach and Olive Pizza
Andouille Pizza with Onion Confit and Fontina Cheese
Eggplant, Pesto, and Goat-Cheese Pizza
Herb and Onion Pizzettes
Mushroom, Zucchini, and Swiss-Cheese Pizza
Pizza with Swiss Chard and Bacon
Chickpea Flour Pizza with Tomato and Parmesan
Stuffed Pizza Pie with Escarole
Alsatian Pizza
Spinach and Pepper-Jack Pizza
Summer Pizza
Clam Pizza with Salad Topping
Swiss-Chard and Sun-Dried-Tomato Calzone
Three-Cheese Pizza with Caramelized Onions and Pimientos

I've made and enjoyed eating all of these. I'll be happy to post up the recipes if anyone likes. Happy days everyone.
It is better to eat pizza with friends than to eat sprouts alone.

Offline Caz at Margheritas

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Re: non-traditional recipes
« Reply #1 on: December 27, 2005, 05:39:32 AM »
Hi :)

I guess they fall within the "California" section?

Except Stuffed pizza with Escarole is a very old recipe known as sfinciuni or consum depending on the shape and region they come from.

We love to make these salad pizzas as the hot pizza crust is a perfect compliment to fresh leaves and small amounts of strong flavours. One favourite on our menu is a "Ben Dover". A pizza crust brushed with pesto a sprinkle of mozzarella and folded before cooking in the wood oven, then filled with rocket leaves, baby spinach, roasted capsicum and eggplant, feta and a little more pesto before serving.