Different but good?
June 13th 2009 00:53
Last night, having a pizza crust left over from the other night, I decided to make a pizza the way I wanted to instead of one that fit the way other people wanted it.
I took the crust, brushed it liberally with olive oil, added freshed chopped garlic, then started building. I have several spice mixes that are Italian in type, one is Sicilain, it contains red pepper flakes, rosemary, oregano and basil, the other one I used was a Parmasan mix, which also had roseary and oregano but also had Parmasan cheese, a touch of garlic salt, sage, and some black pepper, both were liberally sprinkled on the crust.
After seasoning the crust, I started adding ingredients. First some thinly sliced onion, then some sliced tomato, and on top of that a lot of Ricotta cheese, that I added by the teaspoon full, and spread evenly over the pizza, then I added fresh Parmasan cheese, and, of course, Mozerlla cheese.
I put this in an 425 degree oven and baked for 25 minutes or until the ricotta was melted and the mozerella was brown. The crust was very crispy and the whole thing was tasty.
Now, some changes I'd make. I'd add more tomato, since I didn't have but a small one, it needed more, I would have cut down on the garlic and sauted it first, to help take out some of the sharpness, the same with the onion. I also would have added just a touch more oregano, and if I had it I would have added fresh basil. I think those changes would have made a pretty good dish, superior. I'll let you know next time I make it.
Sorry but no image is available due to some errors from Orble.
I took the crust, brushed it liberally with olive oil, added freshed chopped garlic, then started building. I have several spice mixes that are Italian in type, one is Sicilain, it contains red pepper flakes, rosemary, oregano and basil, the other one I used was a Parmasan mix, which also had roseary and oregano but also had Parmasan cheese, a touch of garlic salt, sage, and some black pepper, both were liberally sprinkled on the crust.
After seasoning the crust, I started adding ingredients. First some thinly sliced onion, then some sliced tomato, and on top of that a lot of Ricotta cheese, that I added by the teaspoon full, and spread evenly over the pizza, then I added fresh Parmasan cheese, and, of course, Mozerlla cheese.
I put this in an 425 degree oven and baked for 25 minutes or until the ricotta was melted and the mozerella was brown. The crust was very crispy and the whole thing was tasty.
Now, some changes I'd make. I'd add more tomato, since I didn't have but a small one, it needed more, I would have cut down on the garlic and sauted it first, to help take out some of the sharpness, the same with the onion. I also would have added just a touch more oregano, and if I had it I would have added fresh basil. I think those changes would have made a pretty good dish, superior. I'll let you know next time I make it.
Sorry but no image is available due to some errors from Orble.
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