|
|
12-02-2017, 08:55 AM | #1 |
MVP
Join Date: Jan 2013
Casino cash: $1476454
|
If you don't like a classic margherita, there is simply no hope for you. Fresh sweet basil on pizza is fantastic.
|
Posts: 12,719
|
12-02-2017, 09:12 AM | #2 |
Cast Iron Jedi
Join Date: Nov 2004
Casino cash: $9999900
VARSITY
|
I'm doing a spin on a classic margherita today on the Kettle Pizza. Fresh tomato sauce (that I just made - DOP tomatoes drained, garlic, oregano, oil, S&P; not cooked). In place of the fresh basil, I'm using some pesto, dot with diced up sun-dried tomatoes, and some good mozzarella. After it's cooked, a little drizzle of some aged balsamic. Also doing a classic pepperoni.
|
Posts: 35,253
|
12-02-2017, 10:52 AM | #3 | |
MVP
Join Date: Jan 2013
Casino cash: $1476454
|
Quote:
|
|
Posts: 12,719
|
12-02-2017, 11:04 AM | #4 |
MVP
Join Date: Aug 2017
Casino cash: $10000400
|
I'm thinking the sauce is going to get watery unless it's cooked.
__________________
|
Posts: 13,669
|
12-02-2017, 11:32 AM | #5 | ||
Cast Iron Jedi
Join Date: Nov 2004
Casino cash: $9999900
VARSITY
|
-- Is a Marco's Pizza food thread overdue, here?
Quote:
Quote:
Not my first rodeo. This works. You drain the tomatoes, so that helps with the wateriness. And the high heat from the Kettle Pizza will reduce and thicken the sauce. It’s a method I learned about from ATK and it works. |
||
Posts: 35,253
|
12-02-2017, 09:21 AM | #6 |
MVP
Join Date: Aug 2017
Casino cash: $10000400
|
There's no hope for CR. Too much Taco John's, Taco Bell, and Totino's cardboard w/ wax cheese to appreciate good food.
__________________
|
Posts: 13,669
|
|
|