what do you put on a white pizza?

what is that sauce?

I want it to be really good

thanks

heyjoe wrote:
> On Fri, 15 Jul 2011 04:20:41 +0000 (UTC), tert in seattle wrote:
>
>> what do you put on a white pizza?
>>
>> what is that sauce?
>
> A mornay sauce, made with white cheddar.

sounds good!

any top preferred toppings?

In article >,
tert in seattle > wrote:

> any top preferred toppings?

cruciferous vegetables, asparagus, pickled artichoke hearts
roasted chicken
shellfish or scallops
maybe pepper flakes
no meat used on a traditional pizza.
no tomatoes
no oregano

Frankly, no idea, but this sounds good to me. My DW doesn't like white
pizza or I'd try some combo of these. I stand to be corrected by those
fortunate enough to make one. I've seen some of these ingredients on
commercial pizza menus in my area.

leo

tert in seattle > wrote:

>heyjoe wrote:
>> On Fri, 15 Jul 2011 04:20:41 +0000 (UTC), tert in seattle wrote:
>>
>>> what do you put on a white pizza?
>>>
>>> what is that sauce?
>>
>> A mornay sauce, made with white cheddar.
>
>sounds good!
>
>any top preferred toppings?

Not to disagree with Leo-- but my favorite is *paper thin* slices of
tomato and some grated garlic.

Jim
[and while I like Joe's mornay sauce idea-- ricotta with a bit of
garlic spread on an oiled crust is quicker. Give it a spritz of Grana
Padano for some zing.]

"Jim Elbrecht" > ha scritto nel messaggio
> tert in seattle > wrote:
>
>>heyjoe wrote:

>>>> what do you put on a white pizza?
>>>>
>>>> what is that sauce?
>>any top preferred toppings?
>
> Not to disagree with Leo-- but my favorite is *paper thin* slices of
> tomato and some grated garlic.
>
> Jim
> [and while I like Joe's mornay sauce idea-- ricotta with a bit of
> garlic spread on an oiled crust is quicker. Give it a spritz of Grana
> Padano for some zing.]

Tomato? White tomato? I can't go that ricotta thing either.

On Jul 15, 12:20*am, tert in seattle > wrote:
> what do you put on a white pizza?
>
> what is that sauce?
>
> I want it to be really good
>
> thanks

My favorite white pizza is crust lightly coated with garlic and olive
oil, pesto, mozzarella, parmesan, and ricotta.

I've also seen white pizza with alfredo sauce on it, and sometimes
chicken, but that's not what I call a white pizza.

Denise in NH

"ViLco" > ha scritto nel messaggio> Giusi wrote:
>
>>>> My husband had asked
>>>> if they had Stromboli
>> ?
>
>>> What's Stromboli? he name makes me think to the Vesuvio pizza, where
>>> a half of the pizza is covered almost like a calzone.
>
>> It's a calzone.
>
> Ween one reads "Stromboli and Calzone" it should be obvious that stromboli
> is something else than a calzone

Maybe to the OP, but at the restaurant called "Stromboli" the stromboli is a
calzone.

On 7/15/2011 8:06 AM, Jim Elbrecht wrote:

> In NY, I *think* the distinction is - Calzone, folded; Stromboli,
> rolled. [it is in my little part of the world, but I'm a few hours
> from the pizza mecca of NYC]

My stromboli is rolled out dough, covered with layers of meeats,
cheese, peppers, then folded into thirds, sealed and baked (egg
wash to make it look pretty). I don't think of it being a rolled
pizza at all even though I often use pizza dough.

nancy

"Ranée at Arabian Knits" > wrote in message
...
> In article >, "ViLco" >
> wrote:
>
>> Rolled?!?!?! They prepare apizza and then roll it up? This must cross
>> the
>> ocean ASAP!
>
> I regularly make a stromboli of Italian sausage, onions, garlic,
> spinach, sometimes with peppers, mozzarella and parmesan cheese. I
> serve a marinara type sauce on the side to dip. I cook the sausage and
> onion (peppers if I'm using them) in olive oil, add the garlic, some
> thyme and oregano, spinach, and cook until the sausage is cooked through
> and the spinach is wilted. I put it in pizza dough, sprinkle with the
> cheese, roll it up and bake. I make two really big ones and serve them
> sliced with the sauce either passed or drizzled on top.

DH will love that!

On Fri, 15 Jul 2011 13:29:38 +0200, "ViLco" > wrote:

> tert in seattle wrote:
>
> > what do you put on a white pizza?
> >
> > what is that sauce?
> >
> > I want it to be really good
>
> White pizza? There's only two that I usually order, one is with pancetta,
> stracchino and thinly sliced white onion. (Think of pancetta as an aged
> unsmoked bacon) The other is "four cheeses", which are mozzarella,
> gorgonzola, asiago and (when I'm lucky) raclette or gruiere, otherwise it
> could be emmenthal which I don' like on a pizza..

5 cheeses, total? So, white pizza in Italy doesn't have a sauce -
just a sprinkling of cheeses. That sounds better to me.

--

Today's mighty oak is just yesterday's nut that held its ground.

On Fri, 15 Jul 2011 13:41:15 +0200, "Giusi" >
wrote:

>
> "ViLco" > ha scritto nel messaggio
> > Julie Bove wrote:
> >
> >
> >> My husband had asked
> >> if they had Stromboli
> ?
> >
> > What's Stromboli? he name makes me think to the Vesuvio pizza, where a
> > half of the pizza is covered almost like a calzone.
> >
> It's a calzone.
>
I thought it is supposed to be rolled, not folded.

--

Today's mighty oak is just yesterday's nut that held its ground.

On Fri, 15 Jul 2011 08:27:01 -0700, Ranée at Arabian Knits
> wrote:

> In article >, "ViLco" >
> wrote:
>
> > Rolled?!?!?! They prepare apizza and then roll it up? This must cross the
> > ocean ASAP!
>
> I regularly make a stromboli of Italian sausage, onions, garlic,
> spinach, sometimes with peppers, mozzarella and parmesan cheese. I
> serve a marinara type sauce on the side to dip. I cook the sausage and
> onion (peppers if I'm using them) in olive oil, add the garlic, some
> thyme and oregano, spinach, and cook until the sausage is cooked through
> and the spinach is wilted. I put it in pizza dough, sprinkle with the
> cheese, roll it up and bake. I make two really big ones and serve them
> sliced with the sauce either passed or drizzled on top.
>
That filling appeals to me, how long and at what temperature do you
bake it? Every time I try to imagine making stromboli, it's still
doughy in the middle when I cut into it.

--

Today's mighty oak is just yesterday's nut that held its ground.

On Fri, 15 Jul 2011 11:43:35 -0400, Nancy Young <email@replyto> wrote:

> On 7/15/2011 8:06 AM, Jim Elbrecht wrote:
>
> > In NY, I *think* the distinction is - Calzone, folded; Stromboli,
> > rolled. [it is in my little part of the world, but I'm a few hours
> > from the pizza mecca of NYC]
>
> My stromboli is rolled out dough, covered with layers of meeats,
> cheese, peppers, then folded into thirds, sealed and baked (egg
> wash to make it look pretty). I don't think of it being a rolled
> pizza at all even though I often use pizza dough.
>
If you don't use pizza dough, what dough do you use?


--

Today's mighty oak is just yesterday's nut that held its ground.

George wrote:
> On 7/15/2011 12:20 AM, tert in seattle wrote:
>> what do you put on a white pizza?
>>
>> what is that sauce?
>>
>> I want it to be really good
>>
>> thanks
>>
>>
> I am on the right coast and never heard of sauce on white pizza so I
> guess your white pizza is different than our white pizza?
>
> A white pizza here is topped with olive oil, rosemary, a little garlic
> and good shredded cheese (typically mozzarella and provolone).
>
> Here is an example:
>
> http://www.foodnetwork.com/recipes/e...ipe/index.html
>
>
> http://preview.tinyurl.com/693uvwq

I haven't had a white pizza since I left Chicago ... I want to make a
pizza for someone who doesn't eat garlic and my red pizza sauce is
loaded with the stuff, so I thought I'd try a white pizza. The
mornay works for my purposes but I will make a traditional white
pizza for myself!

thanks everyone

On Fri, 15 Jul 2011 17:24:14 +0200, "Giusi" >
wrote:

>
> "ViLco" > ha scritto nel messaggio> Giusi wrote:
> >
> >>>> My husband had asked
> >>>> if they had Stromboli
> >> ?
> >
> >>> What's Stromboli? he name makes me think to the Vesuvio pizza, where
> >>> a half of the pizza is covered almost like a calzone.
> >
> >> It's a calzone.
> >
> > Ween one reads "Stromboli and Calzone" it should be obvious that stromboli
> > is something else than a calzone
>
> Maybe to the OP, but at the restaurant called "Stromboli" the stromboli is a
> calzone.
>
The first time I heard of stromboli was in a movie and the one they
featured was rolled.

--

Today's mighty oak is just yesterday's nut that held its ground.

On Fri, 15 Jul 2011 09:43:17 -0400, wrote:

> On Fri, 15 Jul 2011 04:20:41 +0000 (UTC), tert in seattle >
> wrote:
>
> >what do you put on a white pizza?
> >
> >what is that sauce?
>
> Traditional white pizza has no sauce at all. Just cheeses, garlic, and herbs.
>
Thank you. Herbs like basil.... and what else?

--

Today's mighty oak is just yesterday's nut that held its ground.

"Ranée at Arabian Knits" > wrote in message
...
> In article >,
> "Ophelia" > wrote:
>
>> "Ranée at Arabian Knits" > wrote in message
>> ...
>> > In article >, "ViLco" >
>> > wrote:
>> >
>> >> Rolled?!?!?! They prepare apizza and then roll it up? This must cross
>> >> the
>> >> ocean ASAP!
>> >
>> > I regularly make a stromboli of Italian sausage, onions, garlic,
>> > spinach, sometimes with peppers, mozzarella and parmesan cheese. I
>> > serve a marinara type sauce on the side to dip. I cook the sausage and
>> > onion (peppers if I'm using them) in olive oil, add the garlic, some
>> > thyme and oregano, spinach, and cook until the sausage is cooked
>> > through
>> > and the spinach is wilted. I put it in pizza dough, sprinkle with the
>> > cheese, roll it up and bake. I make two really big ones and serve them
>> > sliced with the sauce either passed or drizzled on top.
>>
>> DH will love that!
>
> Good! It is a favorite dinner here. I usually serve some salad
> and/or fruit with it.

Any and all advice will be very welcome I take it this is just regular
pizza dogh? I have saved your comment above!

On Fri, 15 Jul 2011 16:30:12 +0200, "ViLco" > wrote:

> Is there something similar to "gnocchetto" or "stria"? It's a recent trend,
> say 10 years, in pizzerias here in Italy, it is usually used as an appetizer
> and some places offer it, bringing it to the table as one enters so one can
> eat it while thinking what to order. The same dough of a pizza but with no
> sauces nor cheese: just some olive oil, rosemary and salt.

Sounds more like a thin focaccia.

--

Today's mighty oak is just yesterday's nut that held its ground.

On Fri, 15 Jul 2011 07:41:01 -0700 (PDT), ImStillMags
> wrote:

> If you like the garlic white sauce they use on Round Table pizzas,
> I'll tell you their secret...
>
> Chopped, smashed fresh garlic, tons of it, mixed in to ranch
> dressing. Spread thinly on the pizza.

That's it; nothing else on top?
>
> The combination is actually really good.

My son brought over ranch dressing to use on pizza once and I was
aghast. I know he doesn't do chain pizzas so wherever he got the idea
from must have done a good job with it.

--

Today's mighty oak is just yesterday's nut that held its ground.

On 7/15/2011 12:20 AM, tert in seattle wrote:
> what do you put on a white pizza?
>
> what is that sauce?
>
> I want it to be really good
>
> thanks

Well, this isn't really what is generally meant by "white
pizza" but it is *white*. I use homemade ranch dressing
instead of tomato sauce. Then I put cheddar cheese on it.
The toppings are put *on top* of the cheese (which is why
they are called "toppings". (Sorry I just hate pizza places
that put the cheese on last! Aside from it being just plain
wrong it makes it difficult to find things I don't like and
pick them off! Long complicated story.) I usually put
several things on it like small chunks of baked potato, bell
peppers, sometimes diced fresh tomatoes, sometimes some kind
or meat (bacon, sausage, chicken, pork). I also sometimes
sprinkle it with hot red chile flakes and/or freshly ground
black pepper. (I do that before I add the cheese and toppings.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

On 7/15/2011 10:23 AM, George wrote:
> On 7/15/2011 12:20 AM, tert in seattle wrote:
>> what do you put on a white pizza?
>>
>> what is that sauce?
>>
>> I want it to be really good
>>
>> thanks
>>
>>
> I am on the right coast and never heard of sauce on white pizza so I
> guess your white pizza is different than our white pizza?
>
> A white pizza here is topped with olive oil, rosemary, a little garlic
> and good shredded cheese (typically mozzarella and provolone).

Yes, this is what I think of as white pizza!

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

ViLco wrote:
> Julie Bove wrote:
>
>> Hmmm... I was told by a pizza guy in Lynnwood some years ago that
>> there was no sauce on white pizza. Just the crust and cheese. The
>> guy was from NY or NJ. Can't remember which.
>
> Exactly as here in Italy. I agree with that guy
>
>> My husband had asked
>> if they had Stromboli and he laughed and said my husband must be from
>> the East Coast. At that point in time, Stromboli and Calzone were
>> unheard of here. I don't know that I have seen any Stromboli lately
>> but I think Pizza Hut does Calzone now. Anyway... Maybe the
>> sauceless kind is the NY kind?
>
> What's Stromboli? he name makes me think to the Vesuvio pizza, where
> a half of the pizza is covered almost like a calzone.

It's pizza dough with a filling but it is not folded in half like a Calzone.
It starts as a rectangle and both ends are folded over. I am not sure about
the fillings but I think they are more like pizza fillings and not ricotta
like Calzone.

ViLco wrote:
> Jim Elbrecht wrote:
>
>> In NY, I *think* the distinction is - Calzone, folded; Stromboli,
>> rolled. [it is in my little part of the world, but I'm a few hours
>> from the pizza mecca of NYC]
>
> Rolled?!?!?! They prepare apizza and then roll it up? This must
> cross the ocean ASAP!

Like a burrito.

ViLco wrote:
> Giusi wrote:
>
>>>> My husband had asked
>>>> if they had Stromboli
>> ?
>
>>> What's Stromboli? he name makes me think to the Vesuvio pizza, where
>>> a half of the pizza is covered almost like a calzone.
>
>> It's a calzone.
>
> Ween one reads "Stromboli and Calzone" it should be obvious that
> stromboli is something else than a calzone

It is different.

sf wrote:
> On Fri, 15 Jul 2011 13:41:15 +0200, "Giusi" >
> wrote:
>
>>
>> "ViLco" > ha scritto nel messaggio
>>> Julie Bove wrote:
>>>
>>>
>>>> My husband had asked
>>>> if they had Stromboli
>> ?
>>>
>>> What's Stromboli? he name makes me think to the Vesuvio pizza,
>>> where a half of the pizza is covered almost like a calzone.
>>>
>> It's a calzone.
>>
> I thought it is supposed to be rolled, not folded.

It's done like a burrito.

sf wrote:
> On Fri, 15 Jul 2011 07:41:01 -0700 (PDT), ImStillMags
> > wrote:
>
>> If you like the garlic white sauce they use on Round Table pizzas,
>> I'll tell you their secret...
>>
>> Chopped, smashed fresh garlic, tons of it, mixed in to ranch
>> dressing. Spread thinly on the pizza.
>
> That's it; nothing else on top?
>>
>> The combination is actually really good.
>
> My son brought over ranch dressing to use on pizza once and I was
> aghast. I know he doesn't do chain pizzas so wherever he got the idea
> from must have done a good job with it.

Garlic Jim's offers ranch as a sauce. Once when I ordered online not only
did I order it but I ordered extra of it! I was horrified at what I saw. I
couldn't eat it because I can't have eggs. Daughter ate it and loved it.

On Fri, 15 Jul 2011 11:52:41 -0700, Ranée at Arabian Knits
> wrote:

> In article >,
> sf > wrote:

> > >
> > That filling appeals to me, how long and at what temperature do you
> > bake it? Every time I try to imagine making stromboli, it's still
> > doughy in the middle when I cut into it.
>
> I think 400 - 425 for about 15 - 20 minutes. I can't remember, but
> it's in that range.
>
Approximately how thick is it before you bake it? I was imagining 3
inches, but to cook all the way through in 20 minutes, it must be
thinner. TIA

--

Today's mighty oak is just yesterday's nut that held its ground.

"Ranée at Arabian Knits" > wrote in message
...
> In article >,
> "Ophelia" > wrote:
>
>> Any and all advice will be very welcome I take it this is just
>> regular
>> pizza dogh? I have saved your comment above!
>
> Whatever pizza dough you like. I make one with semolina and olive
> oil in it. Sometimes, I even add garlic and herbs to it. Not often,
> though.

Interesting!

"Ranée at Arabian Knits" > wrote in message
...
> In article >,
> sf > wrote:
>
>> On Fri, 15 Jul 2011 11:52:41 -0700, Ranée at Arabian Knits
>> > wrote:
>>
>> > In article >,
>> > sf > wrote:
>>
>> > > >
>> > > That filling appeals to me, how long and at what temperature do you
>> > > bake it? Every time I try to imagine making stromboli, it's still
>> > > doughy in the middle when I cut into it.
>> >
>> > I think 400 - 425 for about 15 - 20 minutes. I can't remember, but
>> > it's in that range.
>> >
>> Approximately how thick is it before you bake it? I was imagining 3
>> inches, but to cook all the way through in 20 minutes, it must be
>> thinner. TIA
>
> I roll the dough out fairly thinly, maybe 1/2" thick?, and spread the
> toppings over that then roll. Everything is cooked or edible raw when
> it goes in the oven except the dough. I bake it on a preheated stone,
> so it's not in a closed in pan. It doesn't take a long time to be
> cooked.
>

I cook on a bakestone. How long do you give it?

Denise in NH wrote:
>
> My favorite white pizza is crust lightly coated with garlic and olive
> oil, pesto, mozzarella, parmesan, and ricotta.

The last place I went to that had white pizza didn't include the pesto.
I've had pesto on otherwise regular pizza. Excellent. So it should go
well on white pizza.

> I've also seen white pizza with alfredo sauce on it, and sometimes
> chicken, but that's not what I call a white pizza.

That's what I've made for myself at home as white pizza. It's fine.

On Fri, 15 Jul 2011 12:10:17 -0700, Ranée at Arabian Knits
> wrote:

> In article >,
> sf > wrote:
>
> > On Fri, 15 Jul 2011 11:52:41 -0700, Ranée at Arabian Knits
> > > wrote:
> >
> > > In article >,
> > > sf > wrote:
> >
> > > > >
> > > > That filling appeals to me, how long and at what temperature do you
> > > > bake it? Every time I try to imagine making stromboli, it's still
> > > > doughy in the middle when I cut into it.
> > >
> > > I think 400 - 425 for about 15 - 20 minutes. I can't remember, but
> > > it's in that range.
> > >
> > Approximately how thick is it before you bake it? I was imagining 3
> > inches, but to cook all the way through in 20 minutes, it must be
> > thinner. TIA
>
> I roll the dough out fairly thinly, maybe 1/2" thick?, and spread the
> toppings over that then roll. Everything is cooked or edible raw when
> it goes in the oven except the dough. I bake it on a preheated stone,
> so it's not in a closed in pan. It doesn't take a long time to be
> cooked.
>
I think I'll try it. Once it's rolled, is it about 3 inches thick?

You said you put a sauce on it. Would that be a tomato or pesto
(basil) sauce? Is sauce necessary?

--

Today's mighty oak is just yesterday's nut that held its ground.

"ViLco" > wrote in message ...
> tert in seattle wrote:
>
>> what do you put on a white pizza?
>>
>> what is that sauce?
>>
>> I want it to be really good
>
> White pizza? There's only two that I usually order, one is with pancetta,
> stracchino and thinly sliced white onion. (Think of pancetta as an aged
> unsmoked bacon) The other is "four cheeses", which are mozzarella,
> gorgonzola, asiago and (when I'm lucky) raclette or gruiere, otherwise it
> could be emmenthal which I don' like on a pizza..
> --
> ViLco
> Let the liquor do the thinking
>
>
Around here (Connecticut) a white pizze is made with fresh clams, olive oil,
garlic and grated Romano, sometimes with a little fresh oregano sprinkled on
top. The original and best is from he

http://www.roadfood.com/Reviews/Writ...=318&RefID=318

On Jul 15, 6:35*am, "ViLco" > wrote:
>
>
> What's Stromboli? he name makes me think to the Vesuvio pizza, where a half
> of the pizza is covered almost like a calzone.

And then, when you least expect it, the Vesuvio pizza explodes and
covers everything around it in molten sauce and cheese.

> --
> ViLco

--Bryan

On Jul 15, 3:31*pm, Bryan > wrote:
> On Jul 15, 6:35*am, "ViLco" > wrote:
>
>
>
> > What's Stromboli? he name makes me think to the Vesuvio pizza, where a half
> > of the pizza is covered almost like a calzone.
>
> And then, when you least expect it, the Vesuvio pizza explodes and
> covers everything around it in molten sauce and cheese.
>
> > --
> > ViLco
>
> --Bryan

And takes out your centerpiece which you call Pompeii! ;-)

John Kuthe...

On 7/15/2011 3:44 PM, Keith wrote:
> > wrote in message ...
>> tert in seattle wrote:
>>
>>> what do you put on a white pizza?
>>>
>>> what is that sauce?
>>>
>>> I want it to be really good
>>
>> White pizza? There's only two that I usually order, one is with pancetta,
>> stracchino and thinly sliced white onion. (Think of pancetta as an aged
>> unsmoked bacon) The other is "four cheeses", which are mozzarella,
>> gorgonzola, asiago and (when I'm lucky) raclette or gruiere, otherwise it
>> could be emmenthal which I don' like on a pizza..
>> --
>> ViLco
>> Let the liquor do the thinking
>>
>>
> Around here (Connecticut) a white pizze is made with fresh clams, olive oil,
> garlic and grated Romano, sometimes with a little fresh oregano sprinkled on
> top. The original and best is from he
>
> http://www.roadfood.com/Reviews/Writ...=318&RefID=318
>
>
Been there a number of times. Thats my kind of pizza, good crust charred
in spots and minimalist toppings.

First time was after I visited a company in Waterbury. I went to New
Haven looking for that kind of place and found it by accident.

On 7/15/2011 10:30 AM, ViLco wrote:
> George wrote:
>
>>> lately but I think Pizza Hut does Calzone now. Anyway... Maybe the
>>> sauceless kind is the NY kind?
>
>> Thats the only kind I know. Good crust topped with cheese with some
>> rosemary and a little garlic and finished with olive oil.
>
> Is there something similar to "gnocchetto" or "stria"? It's a recent trend,
> say 10 years, in pizzerias here in Italy, it is usually used as an appetizer
> and some places offer it, bringing it to the table as one enters so one can
> eat it while thinking what to order. The same dough of a pizza but with no
> sauces nor cheese: just some olive oil, rosemary and salt.

Pretty much. Usual white pizza I am familiar with is made by adding
cheese to what you described.

Here is a typical version. A local place here which is famous for good
pizza makes it like this. They either do a white pizza or one with
broccoli as in the pictu

http://hedonia.seantimberlake.com/he...ite-pizza.html

On 7/15/2011 1:01 PM, sf wrote:
> On Fri, 15 Jul 2011 09:43:17 -0400, wrote:
>
>> On Fri, 15 Jul 2011 04:20:41 +0000 (UTC), tert in >
>> wrote:
>>
>>> what do you put on a white pizza?
>>>
>>> what is that sauce?
>>
>> Traditional white pizza has no sauce at all. Just cheeses, garlic, and herbs.
>>
> Thank you. Herbs like basil.... and what else?
>

Typically you find rosemary and pepper. I have never had basil served on
white pizza. White pizza is a minimalist thing a lot like pizza
margarita where a good crust plays a major part.

On Fri, 15 Jul 2011 09:55:00 -0700, sf > wrote:

>On Fri, 15 Jul 2011 08:27:01 -0700, Ranée at Arabian Knits
> wrote:
>
>> In article >, "ViLco" >
>> wrote:
>>
>> > Rolled?!?!?! They prepare apizza and then roll it up? This must cross the
>> > ocean ASAP!
>>
>> I regularly make a stromboli of Italian sausage, onions, garlic,
>> spinach, sometimes with peppers, mozzarella and parmesan cheese. I
>> serve a marinara type sauce on the side to dip. I cook the sausage and
>> onion (peppers if I'm using them) in olive oil, add the garlic, some
>> thyme and oregano, spinach, and cook until the sausage is cooked through
>> and the spinach is wilted. I put it in pizza dough, sprinkle with the
>> cheese, roll it up and bake. I make two really big ones and serve them
>> sliced with the sauce either passed or drizzled on top.
>>
>That filling appeals to me, how long and at what temperature do you
>bake it? Every time I try to imagine making stromboli, it's still
>doughy in the middle when I cut into it.

This is a pretty good starter--
http://www.foodnetwork.com/recipes/e...ipe/index.html

I check most breads with an instant read thermometer to avoid those
soft centers. 195Fis usually a good number.

Jim

On 07/15/2011 07:30 AM, ViLco wrote:
> George wrote:
>
>>> lately but I think Pizza Hut does Calzone now. Anyway... Maybe the
>>> sauceless kind is the NY kind?
>
>> Thats the only kind I know. Good crust topped with cheese with some
>> rosemary and a little garlic and finished with olive oil.
>
> Is there something similar to "gnocchetto" or "stria"? It's a recent trend,
> say 10 years, in pizzerias here in Italy, it is usually used as an appetizer
> and some places offer it, bringing it to the table as one enters so one can
> eat it while thinking what to order. The same dough of a pizza but with no
> sauces nor cheese: just some olive oil, rosemary and salt.

Some (downscale) pizza places here do that, and call them breadsticks.
I've eaten in only a handful of pizzerias, so I can't say if they're
doing it.

Serene

--
http://www.momfoodproject.com

On Fri, 15 Jul 2011 17:56:39 -0700, Ranée at Arabian Knits
> wrote:

> In article >,
> sf > wrote:
>
> > >
> > I think I'll try it. Once it's rolled, is it about 3 inches thick?
>
> I think that's right.
>
> > You said you put a sauce on it. Would that be a tomato or pesto
> > (basil) sauce? Is sauce necessary?
>
> I use a marinara type sauce. It's not absolutely necessary, as
> this tastes fine without it, but it's nice.
>
Thanks!

--

Today's mighty oak is just yesterday's nut that held its ground.