Author Topic: Burriza (or Gyrizza)?  (Read 277 times)

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Offline Johnny the Gent

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Burriza (or Gyrizza)?
« on: April 26, 2014, 08:25:06 PM »
Thin NY dough (7 day cold fermentation) spread out over oiled and semolina dusted baking sheet, topped with tomato sauce, w.milk mozz and chunks of chicken (making use of leftover deboned chicken wings). Out of the oven topped with crisp lettuce, tomato, brazilian chilli peppers (pimenta dedo de moça) and a russian type sauce (one part pureed horseradish, one part ketchup, two parts mayo, splash of hot sauce).

Funky. Wacky. But tasty.
Il miglior fabbro