SC - White Pizza

[Jeanne Stapleton]

- --- Bluwlf17 at cs.com wrote:
> I was an oven cook at an Itallian restraunt for 3
> years.  In that time i've 
> come up with some wonderful recipes, but the main
> thing that I learned was, 
> "less is more".  3 or 4 toppins that compliment one
> another does more for me 
> than "the works".  And tomato sauce is not the only
> way to base a pizza.
> 
> Antonio de Navarre
> 
Antonio,

I could not agree with you more!  I *loathe* garbage
pizza, all slopped up with everything in the place.
I prefer 3 toppings max; and I'm strange, I guess, in
that I like thin crust; I don't like all the bread of
"thick crust", I don't like the doughiness.

Anyway, if you've always eaten "garbage pizza" and 
paid more thinking that more is better, my suggestion
is that you start by ordering a plain cheese pizza
from your favorite pizzeria and sample it and savor
the cheese and sauce combo they use.  Then build up
one ingredient at a time.

(One of my peculiarities is that if someone wants
green peppers on a pizza, it's just as well to get
one green pepper pizza, and put the other ingredients
on others, because the taste of green pepper is so
overpowering to anything else that comes along.)

Berengaria
Fan of Simple Pizza

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