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Post by htmb on Sept 4, 2014 20:27:21 GMT
Lagatta, that all sounds delicious!
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Post by lagatta on Sept 5, 2014 2:29:04 GMT
I had some of the chard pizza (there are many similar savoury pies, calzoni, etc with chard and other dark greens) and it was very good indeed. But there is too much cheese in the photo in the recipe I submitted. I did add some of both cheeses, but it should be mostly vegetable matter.
I cooked a mixture of what was left of the chard, including the stems, cut in small pieces on the biais (Chinese style), a punnet of mushrooms, some mild onion and a garlic clove. I think I'll make that into some kind of closed calzone, empanada or little savoury pie, but I have to add some other things to keep it from being too liquid (though I reduced the liquid).
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Post by bixaorellana on Sept 5, 2014 15:02:39 GMT
LaGatta, your pizzas sound delicious, imaginative, and even sprightly -- a word that I never thought I'd use in connection with pizza.
And Lizzy, zucchini pizza sounds like an idea whose time has come.
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Post by lagatta on Sept 7, 2014 0:58:43 GMT
zucchini pizza or rather focaccia has been around for a very long time. (No tomato). There are many sprightly pizzas and savoury tarts based on dark-green vegetables from Italy and in the Italian diaspora - even in meat-mad Argentina. I suppose some of these were for Lent. Lent is even more stringent in Greece and Orthodox communities. Here is a blog on Greek food and nutrition, by a Greek-American food writer and dietician now living in Greece: www.olivetomato.com/The classic "Mediterranean diet" does not involve eating kebabs every night, though sadly the sea is polluted and overfished and there simply isn't the stock of healthy fish there was thousands of years ago. |
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Post by lagatta on Sept 19, 2014 17:38:01 GMT
I made two more pizzas: identical, in so far as they can be. The main innovation this time was that I added a small amount of rye flour to the dough. Perhaps a fifth of the flour...
The pizzas are very simple. No tomato. Base brushed with olive oil, then mozzarella (fior de latte), black olives, red onions and garlic, and I added some za'atar mix. I pre-made them, which I suppose is not ideal, but which is not really a problem with that type of simple flatbread with no tomato sauce.
Remember, these are not large pizzas; I only have a countertop convection oven. But they are plenty for one or two people with a salad or some other kind of vegetable dish.
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Post by Deleted on Sept 20, 2014 19:39:08 GMT
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Post by lagatta on Sept 20, 2014 20:21:25 GMT
Well, I love that. Mmm, anchovies!
I stuck my two pizzas in the fridge; perhaps I should freeze them, I don't know.
I managed to get two slots in the free pizza workshops at my local neighbourhood (Petite-Italie) "pizza week". I'm a bit sceptical - what can we learn in an hour or two? Do the other participants even know how to knead bread dough? Oh well, both of these places are within ten minutes' walk of my flat...
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Post by Deleted on Oct 2, 2014 11:41:29 GMT
According to a recent MSN poll Americans consume 100 acres of pizza per day!!!
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Post by Deleted on Oct 2, 2014 15:06:26 GMT
Is that all? That doesn't seem that much, considering the millins and millions of people who live there, and how cheap a food it is. I'm suprised.
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Post by Deleted on Oct 4, 2014 7:03:07 GMT
This product has just infected France.
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Post by Deleted on Oct 4, 2014 11:06:44 GMT
That should go into the Food Abomination thread. UGH!!!
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Post by lagatta on Oct 4, 2014 11:51:37 GMT
Oh dear, I was up early this morning as I had to iron out something with my bank card (at an hour few people would be calling) and I stupidly looked at that.
I'm trying to imagine how carbonized those little "beef patties" would be.
We know full well that that little cow lived out her days in a green meadow outside some quaint village.
As the late Amy Winehouse sang, NO, NO, NO!
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Post by Deleted on Oct 6, 2014 1:54:14 GMT
Tonight we're having a pizza margherita made with our own tomatoes and basil, with the added delight of shaggy parasol mushrooms I picked on the hill today. |
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Post by lagatta on Dec 1, 2021 16:16:07 GMT
It's true that pizza, especially outside Italy, is often topped with or incorporates stuff that goes far beyond a bit of tomato or tomato sauce.
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Post by kerouac2 on Dec 1, 2021 16:26:08 GMT
Turkish pizza often does not use tomatoes.  |
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Post by casimira on Dec 1, 2021 16:37:07 GMT
I can't identify what the topping is on there is but it doesn't look very appetizing to me at all.
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Post by mickthecactus on Dec 1, 2021 17:02:26 GMT
Is that lahmacun?
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Post by casimira on Dec 1, 2021 17:16:22 GMT
I looked up what the ingredients are in lahmacun and it does include tomatoes
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Post by onlyMark on Dec 1, 2021 18:01:18 GMT
Manousheh/Manakish/Lahmacun/Lahmajun/Lahm bi'ajin/Sfiha.............. whatever it is, I'll eat it.
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Post by mickthecactus on Dec 1, 2021 18:07:40 GMT
It’s delicious!!
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Post by onlyMark on Dec 1, 2021 18:18:12 GMT
Just to clarify though, K2's photo is I believe of lahmacun, which normally has tomatoes within, and this particular one was made at the Pizza Grill Istanbul, 66 rue du Faubourg Saint Denis, Paris for a Trip Advisor reviewer called Ari D in January 2016, posted in April the same year on TA.
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Post by kerouac2 on Dec 1, 2021 18:22:05 GMT
You can see tomato traces in the photo, just very little. There are a number of Turkish pizza places on my street (which I must admit is a continuation of the Faubourg Saint Denis) and what they display is not very "red." That is left for the places of Italian inspiration.
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Post by casimira on Dec 1, 2021 22:51:14 GMT
Pizza without any cheese is not pizza in my book.
What are those toppings in the photo K2?
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Post by bixaorellana on Dec 2, 2021 1:11:54 GMT
I maintain that pizza belongs in the category of >food< rather than flatbread, because it's always prepared with something on top. For instance, pita is a flatbread because it can have stuff added to it, but it is prepared plain. Edited to add that there is a nine page thread devoted to pizza. Nowhere in the thread is it referred to as "flatbread with stuff on top". anyportinastorm.proboards.com/thread/2728/pizza-thread |
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Post by fumobici on Dec 2, 2021 9:27:10 GMT
Pizza without any cheese is not pizza in my book. What are those toppings in the photo K2? It is in Italy, it’s called a Marinara and it’s usually the very first pizza at the top of the menu. I’ve never ordered one. |
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Post by kerouac2 on Dec 2, 2021 16:01:16 GMT
What are those toppings in the photo K2? I would say it is minced meat, onions and spices. (Good spices.) All of the Turkish pizza that I have ever eaten has basically had those ingredients. They smell wonderful, but I admit that the photo I found looks pretty shitty.
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Post by casimira on Dec 2, 2021 16:08:32 GMT
Agree about the photo. It has a grayish looking pallor to it that doesn't look very appetizing.
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Post by bixaorellana on Dec 3, 2021 4:46:32 GMT
Pizza comments from the Flatbread thread have been moved to this thread.
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