Pizza

[chattius 2,520]

A friend of our second daughter suffers from Gluten allergy. We currently have the kids of my diseased friend for 3+ months. The boy friend of the daughter of my diseased friend suffers from an allergy against tomatos, ...

Late Sunday morning the pizza delivery refused to drive because of black ice...

 

So instead of doing 3 different pizza:

dough was made from leftover potatos

some frozen bear garlic from the fridge mixed into the dough

tomato replaced by selfmade rose hip sirup

oyster mushrooms grow on wet stray in the cellar of the barn

sort of very low fat Salami sausage from wild boar

and all rounded up with the wonderful barbaric selfmade hand cheese

 

A very improvised recipe with stuff which was at home, lot of fun to discuss the mixes and tasted surprisingly good. I called it the Huntsman Pizza, mainly stuff a Huntsman could have collected on the way back home after shooting a boar.

 

I always liked to create my own pizzas and often bought just the dough at a bakery. Which not so known pizza recipes you like?

[SX255 630]

broccoli + cheese

[gogoblender 3,068]

Huntsman Pizza...just the name itself delights me Chattius

I like how your's works together, if I were to come up with a new pizza I had gotten into lately, it would probably be the shrimp with cream garlic sauce... extra on the garlic needed, but absolutely yummy if executed perfectly.

Had it accidentally at a restaurant once, and completely surprised me...the best kind of food experience

 

lol, SX255, really...brocolli...pizza?

 

 

gogo

[chattius 2,520]

Broccoli+Cheese: not that rare as you might think. The Pizza restaurant at my brothers place has it on the menu. With 5 kids I made the experience that Broccoli-Pizza is not wanted by them before they are 6 or older.

 

Evolution made young kids instinctivly avoiding stuff that tastes bitter. They are like 10 times more sensitive than adults to it. And when they made experience with not really ripe vegs - they try to avoid them in future. So I am not really angry if the youngest leave spinach, cabbage and such untouched at the table.

 

Ever tried a Flammkuchen/pizza from Brussel's sprouts which were harvested after the first frost period? Yummy

 

 

Above picture is from a german cooking forum. A Brussel-Sprout and Bacon Pizza recipe in english:

 

http://whiteonricecouple.com/recipes/brussels-sprouts-bacon-pizza/

 

I never know where a Pizza ends and a Flammkuchen starts. Probably the Flammkuchen is thinner and the outside nearly burned. We have a baking house at the village and before bread goes into the oven the temperature is tested with a Flammkuchen, tarte flambee, flame cake. The Alsace is not to far away, a century old travel road for salesman connects there. So even the oldest written recipes from Napoleon area mention it already at our place.

 

http://en.wikipedia.org/wiki/Tarte_flamb%C3%A9e

[claudius 104]

I eat gluten free pizza crusts made with rice flower and perhaps corn meal, not sure. And for a sauce you can use alfredo sauce. Grilled chicken goes well with alfredo. Another sauce is pesto.

 

Some of the gluten free crusts taste a hair short of a good pizza crust and better than frozen pizza.

[gogoblender 3,068]

Broccoli+Cheese: not that rare as you might think. The Pizza restaurant at my brothers place has it on the menu. With 5 kids I made the experience that Broccoli-Pizza is not wanted by them before they are 6 or older.

 

Evolution made young kids instinctivly avoiding stuff that tastes bitter. They are like 10 times more sensitive than adults to it. And when they made experience with not really ripe vegs - they try to avoid them in future. So I am not really angry if the youngest leave spinach, cabbage and such untouched at the table.

 

Ever tried a Flammkuchen/pizza from Brussel's sprouts which were harvested after the first frost period? Yummy

 

 

Above picture is from a german cooking forum. A Brussel-Sprout and Bacon Pizza recipe in english:

 

http://whiteonricecouple.com/recipes/brussels-sprouts-bacon-pizza/

 

I never know where a Pizza ends and a Flammkuchen starts. Probably the Flammkuchen is thinner and the outside nearly burned. We have a baking house at the village and before bread goes into the oven the temperature is tested with a Flammkuchen, tarte flambee, flame cake. The Alsace is not to far away, a century old travel road for salesman connects there. So even the oldest written recipes from Napoleon area mention it already at our place.

 

http://en.wikipedia.org/wiki/Tarte_flamb%C3%A9e

 

Interesting what yer saying about bitterness. My family and I went to a restaurant in New York over New Years, and my uncle ordered Brussel Sprouts which I "got" but got us talking... yeah those sprouts are such an adult acquired taste. Interesting how we only acquire that bitter searching need later on in life, but as kids we can't abide it...

less it's got bacon with it ^^

I eat gluten free pizza crusts made with rice flower and perhaps corn meal, not sure. And for a sauce you can use alfredo sauce. Grilled chicken goes well with alfredo. Another sauce is pesto.

 

Some of the gluten free crusts taste a hair short of a good pizza crust and better than frozen pizza.

Frozen pizza...speaking of which...I'm a HUGE fan of butolli...that what it's called? Super small one, in a box and frozen...apparently it's the number one sold pizza in Italy, and SO good...just a bit expensive...but there are times when it goes down to 3 99 a box, after which I do snap up a few...

pure funghi for me pls

 

 

gogo