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pizza toppings

LizJeff Beardsley <ljbeardsley@yahoo.com>
Mon, 11 Mar 2002 13:50:17 -0800 (PST)
v102.n011.27
This is for Jeannette from Texas:  One of my favorite pizzas is Gorgonzola, 
fresh fig (quartered) and prosciutto (or not).  If fresh figs are not 
available, I've also used dried figs, quartered and 'plumped' in port.  You 
have to watch the pizza carefully, though, the figs can burn.  When making 
'plain' cheese pizza, I've found that Fontinella cheese mixed with regular 
mozzarella (not fresh) makes a good cheese blend. Clam pizza is great with 
oregano, olive oil and prosciutto (in this case it really makes a 
difference).  These are my favorites, but,have fun, try what you 
like!  It's especially fun to experiment with different grating cheeses 
(Manchego, aged goat Gouda, etc.).