Whether it's fast-food pizza or homemade pizza, what's your favorite
topping?

Mine's (cheese & tomato) with pepperoni, salami, spicy beef, jalapeños,
red onion and garlic butter.

On Aug 13, 2:38*pm, Corey Richardson >
wrote:
> Whether it's fast-food pizza or homemade pizza, what's your favorite
> topping?
>
> Mine's (cheese & tomato) with pepperoni, salami, spicy beef, jalapeños,
> red onion and garlic butter.


I love Sicilian style pizza. I make my own garden variety red sauce
cooked down until thick and sweet (this just doesn't work with any
prepared, jarred sauce). I peel, halve and slice a medium yellow onion
lengthwise into quarter inch strips, saute them in olive oil until the
pieces are sweet and translucent after removing the woody top that
will keep the onion slices from separating in the heat. I make and let
rise a regular pizza dough, put it in a standard size oiled
rectangular tray (the onioney olive oil left after sauteing the onion
works works wonderfully for this) and press it out to the edges of the
pan, sort of lattice some of the sauce across the onions (the sauce
shouldn't be too overwhelming), I add pepperoni, black olives, fresh
grated parm, asiago or romano, red pepper flakes and a little parsley
for color and bake it for 45 minutes or so at 350.

On Aug 13, 3:39*pm, Christopher Helms > wrote:
> On Aug 13, 2:38*pm, Corey Richardson >
> wrote:
>
> > Whether it's fast-food pizza or homemade pizza, what's your favorite
> > topping?
>
> > Mine's (cheese & tomato) with pepperoni, salami, spicy beef, jalapeños,
> > red onion and garlic butter.
>
> I love Sicilian style pizza. I make my own garden variety red sauce
> cooked down until thick and sweet (this just doesn't work with any
> prepared, jarred sauce). I peel, halve and slice a medium yellow onion
> lengthwise into quarter inch strips, saute them in olive oil until the
> pieces are sweet and translucent after removing the woody top that
> will keep the onion slices from separating in the heat. I make and let
> rise a regular pizza dough, put it in a standard size oiled
> rectangular tray (the onioney olive oil left after sauteing the onion
> works works wonderfully for this) and press it out to the edges of the
> pan, sort of lattice some of the sauce across the onions (the sauce
> shouldn't be too overwhelming), I add pepperoni, black olives, fresh
> grated parm, asiago or romano, red pepper flakes and a little parsley
> for color and bake it for 45 minutes or so at 350.


I went to all that trouble because the whole pizza is my favorite and
the toppings don't really work without the rest of it.

Corey Richardson wrote:
>
> Whether it's fast-food pizza or homemade pizza, what's your favorite
> topping?

Pesto and cheese. I used to work near a pizza place
that offered that by the slice, and I'd go there for
lunch frequently. That was 40 pounds ago.

Corey Richardson > wrote in
:

> Whether it's fast-food pizza or homemade pizza, what's your favorite
> topping?
>
> Mine's (cheese & tomato) with pepperoni, salami, spicy beef,
jalapeños,
> red onion and garlic butter.
>
>
>

sausage, with onion, mushroom, green pepper, and hot peppers.

A local joint makes a "felafel pizza" that has tehina instead of tomato
sauce, and crumbled bits of felafel. I order it with onions, spinach and
hot peppers. It is good!

On Wed, 13 Aug 2008 14:56:33 -0700, Mark Thorson >
wrote:

>Corey Richardson wrote:
>>
>> Whether it's fast-food pizza or homemade pizza, what's your favorite
>> topping?
>
>Pesto and cheese. I used to work near a pizza place
>that offered that by the slice, and I'd go there for
>lunch frequently. That was 40 pounds ago.

That's good stuff, but my absolute favorite is ground chicken,
mushrooms and of course a generous amount of garlic. It sits on a
thin layer of tomato sauce and is topped by a minimum of cheese. Thin
crusted, of course.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

"Corey Richardson" > wrote in message
...
> Whether it's fast-food pizza or homemade pizza, what's your favorite
> topping?
>
> Mine's (cheese & tomato) with pepperoni, salami, spicy beef, jalapeños,
> red onion and garlic butter.

EXTRA CHEESE!!! I think I'll get one TOMOROW. I also like pepperoni,
Sausage, and Black Olive's. And when I'm in the mood for veggie's, I'll add
green pepper's and onions. (NO MUSHROOMS!!!)

But extra cheese, pepperoni are the only to non-negotionables when I order
pizza with my brother's. Their usually pretty cool about that, we only
argue when it comes to the extra crap they want.

On Aug 13, 3:38*pm, Corey Richardson >
wrote:
> Whether it's fast-food pizza or homemade pizza, what's your favorite
> topping?
>
> Mine's (cheese & tomato) with pepperoni, salami, spicy beef, jalapeños,
> red onion and garlic butter.

Chopped broccoli and paper-thin slices of onion. If the crust is
sauced with pesto,
then diced tomatoes as an additional topping. Sliced fresh button
mushrooms if
I happen to have them on hand, which I rarely do.

Cindy Hamilton

Corey Richardson wrote:
> Whether it's fast-food pizza or homemade pizza, what's your favorite
> topping?
>
> Mine's (cheese & tomato) with pepperoni, salami, spicy beef, jalapeños,
> red onion and garlic butter.
>
>

Extra cheese and pepperoni is mandatory but any kind of meat except for
italian (not including pork) sausage (don't like fennel.) No veggies
except for black olives.

Mark Thorson wrote:
> Corey Richardson wrote:
>> Whether it's fast-food pizza or homemade pizza, what's your favorite
>> topping?
>
> Pesto and cheese. I used to work near a pizza place
> that offered that by the slice, and I'd go there for
> lunch frequently. That was 40 pounds ago.

Hmmm - Pizza-A-Go-Go (San Jose State) was one of the first places
I know of that offered pesto and cheese by the slice...

-sw

Cindy Hamilton wrote:
> On Aug 13, 3:38 pm, Corey Richardson >
> wrote:
>> Whether it's fast-food pizza or homemade pizza, what's your favorite
>> topping?
>>
>> Mine's (cheese & tomato) with pepperoni, salami, spicy beef,
>> jalapeños, red onion and garlic butter.
>
> Chopped broccoli and paper-thin slices of onion. If the crust is
> sauced with pesto,
> then diced tomatoes as an additional topping. Sliced fresh button
> mushrooms if
> I happen to have them on hand, which I rarely do.
>
> Cindy Hamilton

I've always wondered what broccoli would be like on pizza. I've never tried
it. Does it char a tad? Do you have to blanch it first?

kili

Sqwertz wrote:
>
> Mark Thorson wrote:
> > Corey Richardson wrote:
> >> Whether it's fast-food pizza or homemade pizza, what's your favorite
> >> topping?
> >
> > Pesto and cheese. I used to work near a pizza place
> > that offered that by the slice, and I'd go there for
> > lunch frequently. That was 40 pounds ago.
>
> Hmmm - Pizza-A-Go-Go (San Jose State) was one of the first places
> I know of that offered pesto and cheese by the slice...

That's it, though I was buying it in Palo Alto.
I didn't know they had other locations.

That was good pizza, even better with a big cup
of beer. And lots of red chili pepper flakes.

Mark Thorson wrote:
> Sqwertz wrote:
>> Mark Thorson wrote:
>>> Corey Richardson wrote:
>>>> Whether it's fast-food pizza or homemade pizza, what's your favorite
>>>> topping?
>>> Pesto and cheese. I used to work near a pizza place
>>> that offered that by the slice, and I'd go there for
>>> lunch frequently. That was 40 pounds ago.
>> Hmmm - Pizza-A-Go-Go (San Jose State) was one of the first places
>> I know of that offered pesto and cheese by the slice...
>
> That's it, though I was buying it in Palo Alto.
> I didn't know they had other locations.
>
> That was good pizza, even better with a big cup
> of beer. And lots of red chili pepper flakes.

My girlfriend worked there for 2 years (San Jose State location,
'93-'95). She'd bring home at least a half a pizza every night.
It got to the point where I was pretty sick of even the pesto
pizza (which *was* good).

I didn't know that had a location in Palo Alto.

-sw

Corey Richardson wrote:

> Whether it's fast-food pizza or homemade pizza, what's your favorite
> topping?
>
> Mine's (cheese & tomato) with pepperoni, salami, spicy beef,
> jalapeños, red onion and garlic butter.

OK. Pizza toppings aside. I'd be more interested in which newsgroup
you're interested in...

OBPizzaToppings: cheese (mozzarella), tomato, garlic, mushrooms, bacon,
ham, pineapple, bell pepper (any color), shrimp (any size), feta
cheese, chicken, olives (black, green, stuffed are good) onion (any
kind)...
--
Cheers
Chatty Cathy - not feeling lonely

Egg tastes better when it's not on your face...

On Aug 13, 12:38*pm, Corey Richardson >
wrote:
> Whether it's fast-food pizza or homemade pizza, what's your favorite
> topping?
>
> Mine's (cheese & tomato) with pepperoni, salami, spicy beef, jalapeños,
> red onion and garlic butter.

Our favorite pizza place is actually a family-owned Italian restaurant
that serves pizza as well. They make a great eggplant parmesan and
you can get that cut up into bite-sized pieces as one of the pizza
toppings. So, that plus fresh tomatoes plus onions plus sausage is
the way to go. -aem

On Thu, 14 Aug 2008 19:12:10 +0200, ChattyCathy
> wrote:

>Corey Richardson wrote:
>
>> Whether it's fast-food pizza or homemade pizza, what's your favorite
>> topping?
>>
>> Mine's (cheese & tomato) with pepperoni, salami, spicy beef,
>> jalapeños, red onion and garlic butter.
>
>OK. Pizza toppings aside. I'd be more interested in which newsgroup
>you're interested in...

All of them!

>OBPizzaToppings: cheese (mozzarella), tomato, garlic, mushrooms, bacon,
>ham, pineapple, bell pepper (any color), shrimp (any size), feta
>cheese, chicken, olives (black, green, stuffed are good) onion (any
>kind)...

Sounds good, but I'd minus the shrimp - I don't like seafood on a pizza.

On Aug 13, 11:03*pm, Karen > wrote:
> On Aug 13, 1:39*pm, Christopher Helms > wrote:
>
> > I love Sicilian style pizza. I make my own garden variety red sauce
> > cooked down until thick and sweet (this just doesn't work with any
> > prepared, jarred sauce). I peel, halve and slice a medium yellow onion
> > lengthwise into quarter inch strips, saute them in olive oil until the
> > pieces are sweet and translucent after removing the woody top that
> > will keep the onion slices from separating in the heat. I make and let
> > rise a regular pizza dough, put it in a standard size oiled
> > rectangular tray (the onioney olive oil left after sauteing the onion
> > works works wonderfully for this) and press it out to the edges of the
> > pan, sort of lattice some of the sauce across the onions (the sauce
> > shouldn't be too overwhelming), I add pepperoni, black olives, fresh
> > grated parm, asiago or romano, red pepper flakes and a little parsley
> > for color and bake it for 45 minutes or so at 350.
>
> How do you make your sauce? Do you make enough just for a pizza? I
> think the sauce makes or breaks a pizza... also, what is your dough
> recipe?
>
> Karen


I usually end up with a little sauce left over because I don't like
too much sauce, but that's just me. If you like more, add more. It's
really the idea of pre cooking the onions and using them as a topping
that changes the whole thing. This is my sauce but I suspect that any
decent homemade one would work.


The sauce:

29 ounce can of tomato sauce
1/2 cup chopped yellow onion
1 clove of garlic, two if they're small
salt and pepper to taste
1/2 Tablespoon dried basil
1 teaspoon dried oregano
1 bay leaf
1/4th teaspoon allspice
2 Tablespoons grated parm, romano or asiago
Red pepper flakes to taste
a splash of red wine if you have it.
olive oil


Saute the onion in olive oil on medium heat until translucent, adding
garlic about halfway through.
Add everything else, bring to a boil and turn it down to a low simmer
for 45 minutes to an hour, stirring fairly regularly. Just
let it reduce. It gets thicker, sweeter and more flavorful the longer
you cook it, as well as more prone to burning, so keep an eye on it.
It also makes a decent generic pasta sauce if you only cook it for 30
minutes or so.



Crust. It's pretty generic too.

1 3/4 cups of bread flour
1 Tablespoon powdered milk
1 Tablespoon white sugar
1 teaspoon dry yeast
2 teaspoons olive oil
1 teaspoon salt
Enough water to make a smooth dough

Knead it all together into a dough, let it rise once and press it into
the pan. Add the sauteed onions first, then everything else and it's
ready to roll.

On Wed, 13 Aug 2008 20:38:39 +0100, in uk.food+drink.misc, Corey
Richardson wrote:

>Whether it's fast-food pizza or homemade pizza, what's your favorite
>topping?
>
>Mine's (cheese & tomato) with pepperoni, salami, spicy beef, jalapeños,
>red onion and garlic butter.
>

A proper Neapolitan marinara pizza is probably my favorite, made with just
tomato, olive oil, oregano, and garlic.

Of course, after that I like a large variety, from pepperoni to peanut
butter and grape jelly (which I just discovered)/

Doug
--
Doug Weller --
A Director and Moderator of The Hall of Ma'at http://www.hallofmaat.com
Doug's Archaeology Site: http://www.ramtops.co.uk
Amun - co-owner/co-moderator http://groups.yahoo.com/group/Amun/

"Doug Weller" > wrote in message
...
> A proper Neapolitan marinara pizza is probably my favorite, made with just
> tomato, olive oil, oregano, and garlic.
>
> Of course, after that I like a large variety, from pepperoni to peanut
> butter and grape jelly (which I just discovered)/
>

Ewwwwwwww -- but to each their own. )