On Sat, 7 Feb 2009 18:20:03 +0100, "Pandora" >
wrote:

>
>"Boron Elgar" > ha scritto nel messaggio
.. .
>> On Sat, 7 Feb 2009 11:13:35 +0100, "Pandora" >

>>>Pandora: pomodoro, olive, uova sode, capperi, funghi, prosciutto crudo,
>>>salamino piccante.
>>
>> Mmmm...the first time I had pizza with an egg on it was on Capri!
>
>Ohhhh!| I love also with sunny side up egg. We call "Pizza alla Bismark"

Like schnitzel a la Holstein.
>

>>
>> This evening I will be making pizza, too. The dough is in the
>> refrigerator fermenting (sourdough based).
>
>With sourdough it comes a very good pizza if you cook it on stone.

I have a large stone that I use for baking bread. It works well for
pizza.

> I have no
>more sourdough, unfortunately.

It is very easy to begin your own starter. Just mix a couple of spoons
of water and "regular" flour (flour that you'd use for "regular"
bread), let it sit for 12hours, throw away 3/4 of it and add more
flour and water. Keep up this routine for about 7 to 10 days and
you'll have a fine sourdough starter, I promise.
>>
>> The toppings will be from leftovers-
>>
>> Meat sauce (think Bolognese!), fresh mozzarella, red onions and
>> Crimini mushrooms.
>
>Ohhh! I have never tried ragù un the pizza. I think it is very good!!!!

It turned out nicely. As you say, I, too, never would have thought of
it, but it made for a very hearty topping.
>>
>> Roasted cherry tomatoes, fresh mozzarella, Tuscan olive oil, fresh
>> basil and oregano, Gaeta olives, shallots and anchovies.
>
>GOOOD! You make me hungry.
>Have a good pizza dinner.

Thank you, Pandora. The pizzas turned out very well.

Boron