Mrs tags
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Feat not. Official description is vesuvio yellow cherry tomatoes.It looks good but I am almost afraid to give it a "like" in case that turns out to be canteloupe melon balls on hers...
I feel a bit wary of this thread since rhubarbsaucegate.
I like the idea of rhubarb on pizzas - an ideal combo would be to add sweetcorn to make the perfect pizza.I wanted to try something different but had to go for the rhubarb and goats cheese again. It was better than last time
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That's taking trolling too far, but in fairness it did kill the thread for a bit.
I am about to have a Goodfella's Wenceslas special. I may have reached rock bottom.
Mrs Tag would be against entering a pizzeria if it sold a pizza with sweetcorn on it.I like the idea of rhubarb on pizzas - an ideal combo would be to add sweetcorn to make the perfect pizza.
I have not had sweetcorn on a pizza in years. Just saying.This is where I am caught hopelessly between I will defend to the death your right to eat pizza with sweetcorn and rhubarb on it and Oh fuck why do I live in a world where people eat pizza with sweetcorn and rhubarb on it?
Topped with a whole creamy burrata. Bloody lovely. View attachment 315861
The pizzas look great but I’ve got to agree about the rocket dump thing some restaurants are doing these days.I personally prefer the look of the other one, I'm not a fan of the addition of cold greenery (especially masses of rocket, if that is what it is) with the exception of a few fresh basil or oregano leaves. Take that off and put it in a side salad where it belongs and I am sure I would be happy
10 min pizza dough. Can it be true?
10 min pizza dough. Can it be true?
Had a pizza at forno 500 Forno 500° Italian restaurant & Pizzeria in Dublin | wood fired pizza Dublin the other day, fucking lush the best I've had since I had a pizza in the best pizza place in Valletta in '11. The base would have been tasty enough to scoff on its own and leave a good reviewMy feeling is that, with all of these "easy" recipes that go around, you generally find out quite quickly the price to be paid for "easy". There's a reason bread dough has been being made pretty much the same way for thousands of years.
Really needed a picture.Had a pizza at forno 500 Forno 500° Italian restaurant & Pizzeria in Dublin | wood fired pizza Dublin the other day, fucking lush the best I've had since I had a pizza in the best pizza place in Valletta in '11. The base would have been tasty enough to scoff on its own and leave a good review
Keeping the pizza flag flying. Fortunately, I did not pay for this. MineView attachment 312836
Hers
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