Text 10850, 77 rader
Skriven 2014-03-14 20:27:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: shrimp scampi pizza
===========================
-=> Quoting Dale Shipp to Jim Weller <=-

 DS> We tend to be pretty standard in our choices of meat toppings for
 DS> pizza. Pepperoni is at the top of the list, closely followed by spicy
 DS> Italian sausage.  Not a fan of bacon on pizza -- either American or
 DS> Canadian.

I like them all: pepperoni, salomi, sausages of all kinds, bacon,
back bacon, ham etc. even pastrami. But I want a vegetable topping
at the same time: mushrooms, hot or sweet peppers being the
favourites. I'm OK with anchovies, barely OK with shrimp, hamburger
meat, olives or fresh tomato slices, not OK with Cheddar cheese or
pineapple. I'm also OK with some of the novelty pizzas that drives
Dave S. crazy like, Greek, chili con carne and refried beans with
pepper jack cheese or Thai chicken and PLOs (pizza like objects such
has pizza toppings on an English muffin.

I also want lots of spicy, herbed tomato sauce and just a bit of
cheese which is hard to get in western Canada even upon request but
common enough in eastern Canada IF it's a mom and pop shop, not a
chain and especially if the founder was Italian and the current
owner Lebanese and an ex-employee.

Ironically the best pizza in my town, now that George the Greek has
retired, is "Bruno's" (he's really Vietnamese) formerly "Luigi's"
(and he was Chinese). 

---------- Recipe via Meal-Master (tm) v8.06
 
      Title: Artichoke-Pepper Pizza with Feta Cheese
 Categories: Vegetarian, Pizza, Cheese, Low-fat
      Yield: 6 Servings
 
      1 ts Olive oil
      1 sm Red bell pepper; cut into
           Strips
      1 sm Orange bell pepper; cut
           Into strips
      2    Cloves garlic; minced and
           Divided
    1/4 c  Reduced-fat mayonnaise
    1/4 ts Crushed red pepper
    1/8 ts Black pepper
      9 oz Frozen artichoke hearts;
           thawed
      1 lb Italian cheese-flavored
           Pizza crust
      2 oz Crumbled feta cheese
    1/2 ts Dried thyme
 
  Heat oil in a medium nonstick skillet over medium-high heat. Add
  bell pepper strips; saute 3 minutes. Add half of minced garlic;
  saute 1 minute. Remove from heat; set aside.
  
  Place remaining garlic, mayonnaise, crushed red pepper, black
  pepper, and artichoke hearts in a food processor, and process
  until finely chopped.
  
  Place pizza crust on a baking sheet. Spread artichoke mixture over
  pizza crust, leaving a 1/2-inch border; top with bell pepper
  mixture. Sprinkle with feta cheese and thyme. Bake at 450 degrees
  for 14 minutes or until crust is crisp (cheese will not melt).

  Recipe By: Cooking Light, June 1995
  
  From: Igor
 
-----

YK Jim


... I want to learn more about baloney

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