Pizza - Page 2

Mmmm Joan Domino's..when I lived in Dallas I always ordered from them. I've never had the Philly cheesesteak one but it sounds yummy as I love those flavors. Even the Philly cheesesteak Hot Pockets have a decent flavor to them when I am in the mood.

Bacon on a pizza? Yummy. I never had it but I love bacon too. I'll take a Luigi's too. Sounds awesome.

Bee what are pignoli nuts? Never heard of them but all that combo you mentioned sounds good as hell.

Mmmm everytime I come to this post I want pizza more and more. Bee I like the little pizza emoticons-no beer tho--make mine a huge sweet iced tea with fresh lemon. Myself I love beer-- for some reason I don't like the taste of the beer or the food when I eat and drink together.

 

vonissk,

Pine nuts are another name for pignoli nuts. The Italians make a fabulous cookie with them, usually around Christmas time. 
Also, if you like a traditional basil pesto, they are the classic "nut"  ingredient used. They are kind of expensive, so I think of them as a treat.  Nothing quite like them, they are a very soft nut and sweet, especially when toasted. I love them.

check this out: http://www.pinonnuts.org/regions.htm


If you've never had bacon on a pizza, you have a whole new world to discover! I have to go to a different town close by to get the potato and bacon pizza pie. One uses mashed potatoes, and another uses scalloped ones. Ask for a side of sour cream, but be warned-- this is a filling pie, on a thicker crust. When you want comfort food and need to fill the hungry, all in one pie, who could ask for anything better?
  Drink this with Diet Root Beer or Birch Beer since you don't drink the other stuff. 

Oh OK I know pine nuts and yes they are yummy and expensive. Wow that potato and bacon pie sounds delicious...........When I got groceries, I just bought a big thing of sour cream so I am ready. I know it wouldn't be the same but I have the ingredients to make one of those. Hmmmmm, that's a thought.....

I never had a birch beer but I do love root beer so I would be right on. Wish I could come up there and go to some of those yummy places.

We are going to the Nationals 100 yr anniversary and the WUSV show next year in Philly and I am going to eat all the good food I can while I am there!!!!!!!!!!!!! Any of you Philly people know a good pizza place that makes anything like we are talking about?

Thanks Bee for the info and have a great day. I plan to--it's starting out good anyway. No school today because the water pump was leaking on my car. So I have my friend working on it and it will be tomorrow before I get it back...............No biggie I'm not behind and since we do everything out of the book, I will just study my book about the amount of pages I figure we would do.............

vonissk, If you do make it, crumble the bacon and mix it into the mashed potatoes, or if doing scalloped, pre-cook and layer with crumbled bacon. I'd top it with a bit of shredded cheddar, and finish it off out of the oven with chopped fresh chives.  Sour cream served on the side, yes,  very yummy! 

Never had birch beer, either? It is clear but tastes like root beer. Made from the sassafras root. 

I see you like clams?  So do I! And my DH loves the clams casino pie! That would be fresh clams, chopped onion, pepper and crumbled bacon.  He likes it with the hot peppers, but that will just give me heartburn.  If he gets it with regular green peppers, then I'll eat it.  Clam pies must be eaten hot, though.

One of the few pies whose leftovers are not good for breakfast the next day.

Thanks for the tips on how to make it. So my guess is you don't put any sauce on the dough? But I keep cheese--I buy it in blocks and shred it by hand.

WooHoo that clam pie sounds AWESOME. I love fried clams and GOOD clam chowder, I have never had them steamed but I know I would like them. Another thing I am in love with is oysters--I don't care for them raw but oyster stew and fried are really good. I also made an oyster stuffing one year and it was good. Seafood wise, I don't care for shrimp. Lobster I've only had in a dish called thermidor or something like that and I liked it. Crabs I have only had in crab salad and I like the taste of that.

Sassafras I have read about in the westerns and always wanted to taste it. The next BIG town I go to I am going to find a Whole Foods or something comperable and try some. Hey I bet I could order some from Amazon. I saw a bunch of different varaties of soda that I never heard of--brands or kinds.........

Mushrooms, black olives, peperoni, garlic and spinich.....house crust from STAR Pizza on Waugh in down town Houston, TX...........fantastic!

The crust is not too thin, not to thick, and lots of sauce.......my mouth is watering!

That is a good pie, Sitasmom.  We go by a well researched theory on the crust thickness debate.  

The failure of a pizza crust is certain if it can not maintain the toppings. Sogginess in the middle is the worst. Meaning, it should be able to be picked up with one hand, and not lose toppings. Now, that can mean a few things when understanding and ordering a thin crust pizza. 

Firstly, limit your toppings. Those toppings of course, must be top quality. Less is more, because remember, thin crusts let you eat more. When ordering with a group of people, this makes it possible to enjoy lots of variety. Thin crust specialists around here, also make the pies in a large rectangle shape and cut it into smaller rectangles, not wedges.

Size of toppings must be appropriate. For instance, if you like shrimp on a pie, you can use the smaller, whole ones if they are going on a thicker crust, but they need to be chopped for the thinner crusts. It all harks back to the perfection of proportions to make the perfect pie. The subtleties, do count!

So, if you are hankering for a multi-ingredient pie like Sitasmom's favorite, you do need a thicker crust or all the good stuff will just fall down your shirt on the first bite. This type of pie is an excellent choice for breakfast the next day, too.
  

vonissk, you are correct, no red sauce on the potato/bacon pie!  Brush the dough with olive oil before building and drizzle more on top before placing in hot oven, preferably on your pizza baking stone.