|
|
12-01-2017, 11:23 PM | #2 | |
MVP
Join Date: Aug 2017
|
Quote:
|
|
Posts: 13,669
|
12-01-2017, 11:45 PM | #3 |
You Sweetie!
Join Date: Sep 2005
|
|
Posts: 71,691
|
12-01-2017, 11:45 PM | #4 |
You Sweetie!
Join Date: Sep 2005
|
|
Posts: 71,691
|
12-01-2017, 11:57 PM | #5 |
MVP
Join Date: Aug 2017
|
|
Posts: 13,669
|
12-02-2017, 12:00 AM | #6 |
You Sweetie!
Join Date: Sep 2005
|
|
Posts: 71,691
|
12-02-2017, 05:14 AM | #7 |
Cast Iron Jedi
Join Date: Nov 2004
|
|
Posts: 35,253
|
12-02-2017, 08:55 AM | #8 |
MVP
Join Date: Jan 2013
|
If you don't like a classic margherita, there is simply no hope for you. Fresh sweet basil on pizza is fantastic.
|
Posts: 12,733
|
12-02-2017, 09:12 AM | #9 |
Cast Iron Jedi
Join Date: Nov 2004
|
I'm doing a spin on a classic margherita today on the Kettle Pizza. Fresh tomato sauce (that I just made - DOP tomatoes drained, garlic, oregano, oil, S&P; not cooked). In place of the fresh basil, I'm using some pesto, dot with diced up sun-dried tomatoes, and some good mozzarella. After it's cooked, a little drizzle of some aged balsamic. Also doing a classic pepperoni.
|
Posts: 35,253
|
12-02-2017, 10:52 AM | #10 | |
MVP
Join Date: Jan 2013
|
Quote:
|
|
Posts: 12,733
|
12-02-2017, 11:04 AM | #11 |
MVP
Join Date: Aug 2017
|
|
Posts: 13,669
|
12-02-2017, 11:32 AM | #12 | ||
Cast Iron Jedi
Join Date: Nov 2004
|
-- Is a Marco's Pizza food thread overdue, here?
Quote:
Quote:
Not my first rodeo. This works. You drain the tomatoes, so that helps with the wateriness. And the high heat from the Kettle Pizza will reduce and thicken the sauce. It’s a method I learned about from ATK and it works. |
||
Posts: 35,253
|
12-02-2017, 09:21 AM | #13 |
MVP
Join Date: Aug 2017
|
|
Posts: 13,669
|
03-11-2018, 08:43 AM | #14 | |
left blank intentionally
Join Date: Oct 2012
Location: Belize Nuts
|
Quote:
It's amazing. |
|
Posts: 32,166
|
|
|