Isn't it just, basically, baked tomatoes, and so forth?
It's sounded like a piece of piss when I've bounced off recipes.
Pizza toppings suggestions
- Thread starter mrs quoad
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It's sounded like a piece of piss when I've bounced off recipes.
TruXta
tired
It's not difficult at all, it's just that to make it worthwhile IMO you'd have to make loads. Good-looking recipe here http://www.cottagesmallholder.com/the-slow-cooker-chef-easy-passata-recipe-4915
Doesn't take much doing - drain a tin of tomatoes and wand blend with up to half the juice. Add herbs & crushed/finely chopped garlic to taste.
TruXta
tired
We'll be making enough for 3 oven-sized pizzas
TruXta
tired
We'll be making enough for 3 oven-sized pizzas
That's not so much tho, unless your oven is huge. Anyway, if you do let us know how it turned out.
Close enough for what it's forThis is not passata. This is blended tomato.
For the real thing, I'd need to put the moulilegumes together. Or face the delights of washing up a clogged up sieve. Most of the time just can't be bothered.
I like to slice up tomatoes and onions really thinly, coat them in olive oil with a healthy dollop of pesto and oregano mixed in, then lay all of that on the tomato base, and put on loads of capers and olives and anchovies. If that's all on a proper thin and crispy base, I'd not even bother with any cheese.
Obviously, you could leave out the anchovies if you're going veggie on it. In which case some mozzarella would be a good addition. If you can get vegetarian mozzarella, which I don't know.
For me, a meaty pizza has to have salami and pepperoni on it. Not too fussed about ham or chicken or mince or any other sort of meat.
(Har! I wrote "mice" for mince first )
Obviously, you could leave out the anchovies if you're going veggie on it. In which case some mozzarella would be a good addition. If you can get vegetarian mozzarella, which I don't know.
For me, a meaty pizza has to have salami and pepperoni on it. Not too fussed about ham or chicken or mince or any other sort of meat.
(Har! I wrote "mice" for mince first
)
TruXta
tired
I like to slice up tomatoes and onions really thinly, coat them in olive oil with a healthy dollop of pesto and oregano mixed in, then lay all of that on the tomato base, and put on loads of capers and olives and anchovies. If that's all on a proper thin and crispy base, I'd not even bother with any cheese.
Obviously, you could leave out the anchovies if you're going veggie on it. In which case some mozzarella would be a good addition. If you can get vegetarian mozzarella, which I don't know.
For me, a meaty pizza has to have salami and pepperoni on it. Not too fussed about ham or chicken or mince or any other sort of meat.
(Har! I wrote "mice" for mince first
You might like a pissaladiere then.
I have heard of that word adn knew it was some sort of savoury tarty thing, but never been interested enough to look into what was in them.
Your post has made me have a Google and I can safely say that I most certainly would. Might actually give one a go this weekend. I see Queen Delia's got a recipe and she's never let me down yet
Cheers, TruXta.
i'm generally of the opinion that you should have a limited number of toppings (three, four at most - not counting tomato sauce or cheese) and that these should be applied to the base fairly sparsely. also, cook any veg you use before assembly.
i would consider:
parma ham, garlic mushrooms, olives
anchovies, capers, olives
chargrilled pepper, caramelised onions with balsamic vinegar, olives.
maybe have different varieties of olives on each pizza. olives are essential though.
i would consider:
parma ham, garlic mushrooms, olives
anchovies, capers, olives
chargrilled pepper, caramelised onions with balsamic vinegar, olives.
maybe have different varieties of olives on each pizza. olives are essential though.
TruXta
tired
Nah. Some you might, like mushrooms or spinach for example, or potatoes if you're doing a weird one. But onions, garlic, toms, olives, capers, peppers, sweetcorn* or pineapple*? Not necessary at all IME.
* These warrant capital punishment.
just saying what works for me. olives & capers don't count as veg anyway.
TruXta
tired
Yes, and I disagreed. I didn't call you Hitler did I? Olives and capers are veg. They're just not raw.
wtfftw
melting like a toastie
That is my ideal array of toppings.
EastEnder
Brixton Barnacle
That is 80% correct.
are they fuckers you mentalist.
mr steev
magic thought wizard
Wrong I'm afraid
The only veg I'd precook (other than the garlic in the passata) would be aubergine, spinach or asparagus. Spinach is really the only one I use often though
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