SC - UGreek pizza, was urgent query

[allilyn at juno.com]

White pizza is wonderful.  We get some for parties on the last night at
Pennsic, for those who can't eat the tomato sauce.  

I recently tried using feta cheese on a dish, and it did not melt
satisfactorily, like most pizza cheese.  If you want the feta flavor, try
mixing some crumbled feta into grated mild white cheese, such as
mozzarella.  

Don't forget the slices of black olives for your 'Greek pizza', and a
little anchovy--need not put the whole, furry fish on, just crush it into
paste and add some olive oil, spread very lightly on the crust.

Research Dalby's _The Classical Cookbook_.  Also, his _Siren Feasts_ for
other Greek goodies.  Sounds like a terrific party!
Regards,
Allison,     allilyn at juno.com


On Wed, 3 May 2000 14:53:39 -0400 "Siegfried Heydrich"
<baronsig at peganet.com> writes:
>    Oh . . . My . . . God . . . a polenta pizza?!?!
>    Actually, a white version might not be half bad. Herbed olive oil, 
>goat
>cheese, maybe some spinach or parsley, mushrooms, and some spices . . 
>. That
>might be a real FUN research party - make up a bunch o' dough, and try
>different period toppings in combos. On mine, though, tenne le alichi, 
>per
>favore.
>    Make little 6" mini-pizzas, and run 'Spartacus' on the VCR in the 
>next
>room! Who could resist a research pizza party? And if people get upset 
>over
>obviously modern pizza, make 'em in rectangular pans.
>
>    Sieggy
>
>>
>> Puls is a dish of cooked grain which can be of almost any 
>consistency.
>The
>> dry form, pulentium, is basically polenta.  IIRC, the term "puls" is
>derived
>> from Latin rather than Greek.
>>
>> I might also argue against the hot rocks business unless we are 
>talking
>> about field preparation.  The Greeks had cloche ovens.
>>
>> Bear
>
>
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