"Wayne Boatwright" > wrote in message
3.184...
> On Tue 20 May 2008 08:53:31p, Paul M. Cook told us...
>
>>
>> "Wayne Boatwright" > wrote in message
>> 3.184...
>>> On Tue 20 May 2008 08:26:05p, Paul M. Cook told us...
>>>
>>>>
>>>> "Wayne Boatwright" > wrote in message
>>>> 3.184...
>>>>> On Tue 20 May 2008 07:55:43p, Andy told us...
>>>>>
>>>>>> Paul M. Cook said...
>>>>>>
>>>>>>>
>>>>>>> "Andy" <q> wrote in message news:Xns9AA4E5F97559Ecotd@
>>>>>>> 216.196.97.136...
>>>>>>>> Paul M. Cook said...
>>>>>>>>
>>>>>>>>>
>>>>>>>>> "Andy" <q> wrote in message
>>>>>>>>> ...
>>>>>>>>>> Name your favorite pizza!
>>>>>>>>>>
>>>>>>>>>> Pepperoni and sausage, showered in crushed red pepper flakes,
>>>>>>>>>> garlic and oregano.
>>>>>>>>>>
>>>>>>>>>> Yours?
>>>>>>>>>>
>>>>>>>>>
>>>>>>>>> Shrimp on a bed of parmesan cheese sauce, chopped garlic,
>>>>>>>>> sprinkled with parmesan, romano, little sea salt and parsely then
>>>>>>>>> a drizzle of olive oil.
>>>>>>>>>
>>>>>>>>> Paul
>>>>>>>>
>>>>>>>>
>>>>>>>> Paul,
>>>>>>>>
>>>>>>>> Are you a CIA gourmet or something? (Fry Spy)
>>>>>>>
>>>>>>> Nah, I just love shrimp. My second favorite pizza is bacon and
>>>>>>> egg. Had it years ago in LA and I make it fairly regularly now.
>>>>>>> Totally awesome.
>>>>>>>
>>>>>>> Paul
>>>>>>
>>>>>>
>>>>>> Paul,
>>>>>>
>>>>>> Are we talking bay shrimp or bigger shrimp pizza?
>>>>>>
>>>>>> I can't grasp a bacon and egg pizza. Omelette, yeah I can do that.
>>>>>>
>>>>>> I'd certainly try a bacon and egg pizza if you made it!
>>>>>>
>>>>>> Best,
>>>>>>
>>>>>> Andy
>>>>>>
>>>>>
>>>>> I love bacon on pizza, but you can keep the egg!
>>>>
>>>>
>>>> Dude, try it. It's awesome and it's like a whole breakfast with an
>>>> edible plate.
>>>>
>>>> Paul
>>>
>>> I'm trying to assume that this does not involve pizza sauce. I just
>>> can't do eggs and tomato, except for the occasional fresh tomato slice.
>>> How do you make it?
>>>
>>
>> No sauce. You want a coarse grate for the cheese, I use the food
>> processor. You need something to hold the eggs together while they cook
>> so the cheese should be like gravel sized bits. Then you spread that
>> out on the dough, make your pockets to hold the raw egg, top with the
>> crumbled bacon, a liberal sprinkle of parmesan and romano, some salt and
>> into the hot oven. The eggs come out fairly medium so you have a crispy
>> yet somewhat soft crust, the gooey cheese, the creamy eggs and the
>> bacon. I use about 4 eggs for a pound of dough. They tend to spread
>> out a bit so you get good coverage.
>>
>> Paul
>
> Okay, Paul, I could eat that, and will probably try it. I just couldn't
> call it pizza. :-)

Post your results. I'm thinking when my gut is happy again I'll whip up a
shrimp pizza complete with photo essay. Maybe I'll go crazy and use a
little pesto on it.

Paul