Text 9790, 95 rader
Skriven 2008-06-29 22:09:00 av JOAN MACDIARMID (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: Re: pizza
=================
 Hi, Jim,

 JW> It was truly a pizza, but with non-traditional cheese and toppings.

 JM> I didn't remember if you had done yours on a regular
 JM> pizza base or some bready base.

 JW> Pizza base. Even I wouldn't call it a pizza if it was on bread. [g]

 Now Michael has suggested yours would be a focaccia, and
 his example recipe suggests that would work. So a pizza
 would then be a mere subset of focaccia. But I lean
 to your side, as your description would be accepted by
 the masses as describing *what you did*.  Few of us use
 focaccia in daily language, but no North American in
 civilized society doesn't know the GENERAL description
 of what a pizza is.

 JM> Of course, one purveyor of frozen goodies (Red Baron)
 JM> offers what they call a "French Bread Pizza", a loaf of
 JM> French bread cut in top and bottom halves and topped
 JM> with the traditional sauces and toppings and cheese.

 JW> That's more like a bruschetta sort of thing.

 JM> And Ragu "Pizza Quick" sauce recommends making
 JM> mini-pizzas with split English Muffins.

 JW> I don't know what to call those but they are still tasty.

 Also a bruschetta as English Muffins are also breads,
 though I think they are quickbreads.

 JM> Ha! I've also seen descriptions of "Mexican Pizzas"
 JM> based on large flour tortillas!

 JW> They are neither Mexican nor pizza but very tasty indeed. A good
 JW> example of fusion cooking that works.

 I think I saw them on menus, but I don't think I have tried one.

 JM> Well, of course, Cornish pasties should have Corn
 JM> in them! (GDR)
 JW>
 JW> AAARRRRGH!!!

 Thank you! I don't often get an opening like that.

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Presto White Pizza
 Categories: Fast, Main dish
      Yield: 5 Servings

      8 oz Sliced fresh mushrooms
      1    Onion, in rings, optional
    1/2 c  Dijon mustard
    1/4 c  Reduced-fat sour cream
      2 T  White wine or water
      2    Partially baked pizza crusts
           -such as Boboli
     10 oz Canned white-meat chicken
      2 c  Shredded part-skim mozzarel-
           -la cheese
      6 oz Thin-sliced deli ham

    (Cook's note: if you like onion on your pizza and have an extra
  couple of minutes, slice a large onion into rings and microwave with
  the mushrooms.)
    The oven should be already heated to 450 degrees F.
    Place the mushrooms in a 2-qt microwave-safe dish that has a lid.
  Cover and microwave 2 to 3 minutes on high until slightly wilted.
    Place each pizza crust on an ungreased baking sheet. Mix the
  mustard, sour cream and wine together and spread the mixture evenly
  over both crusts. (A rubber spatula or back of a spoon works well.)
    Open the chicken and drain well. Crumble the chicken evenly over
  both crusts. Sprinkle the cheese over the chicken. Slice the ham into
  bite-size pieces and spread them evenly over both pizzas.
    Remove the mushrooms from the microwave and drain any excess
  moisture. Distribute them evenly over both crusts. Bake until the
  pizzas begin to brown at the edges, 10 to 12 minutes. Serve at once.

  Approximate values per serving (Using Nutritionist IV software): 415
  calories (31 % from fat); 14 g fat (5.6 g saturated); 69 mg
  cholesterol; 33 g protein; 36 g carbohydrates; 3 g dietary fiber;
  1,639 mg sodium.

  By Beverly Mills and Alicia Ross, "Desperation Dinners", special to
  the Buffalo News. Typed for you by Joan MacDiarmid.

MMMMM
 Joan
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