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Old 09-13-2010, 03:26 PM   #1
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Pizza Party!

Let's have a Pizza Party!

I'll supply the dough.You all have to make one for for the party!You can use any ingredients you want.

I'll put the first pie in the oven!

Pesto
chopped fresh tomatoes
minced garlic
roemary
small shrimp
pine nuts

Who's next?

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Old 09-13-2010, 03:35 PM   #2
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Tomatoe based pizza sauce, Mushrooms both frsh and fried, fried onions, mozzarlla, fetta, fresh sliced tomatoes, red peppers, black olives.
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Old 09-13-2010, 08:09 PM   #3
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Light coating of buffalo wing sauce
chicken breast cooked in BWS
diced onions
celery and blue cheese dressing on the side
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Old 09-14-2010, 12:00 AM   #4
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Wolfgang Puck just dropped in to say Hi and offer a take on a brunch pizza.

Scrambled eggs
Fontina
Mozzerela
Smoked salmon
Chives
Optional Salmon roe

Served with Chili Garlic oil
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Old 09-14-2010, 05:54 PM   #5
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Quote:
Originally Posted by PrincessFiona60 View Post
Light coating of buffalo wing sauce
chicken breast cooked in BWS
diced onions
celery and blue cheese dressing on the side

Do you ever use "Franks red Hot" wing sauce?
I like the vinegar in it.
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Old 09-14-2010, 06:36 PM   #6
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I'm going old school with this one. I want the thin, cracker type New York crust, topped with a rich tomato sauce flavored primarily with oregano and garlic, with a little sweet basil and black pepper thrown in. Top with sliced pepperoni, the good stuff, , sliced capiacola, sliced mushrooms that have been saute'd in butter with a bit of salt, oven roasted tomato, sliced onion, sliced green pepper, young - buffalo mozzarella cheese, sliced black olives, and a glass of freshly shaken, non-homogenized, whole milk, cold. The pizza has to be cooked in a wood fired brick oven or over charcoal.

Uh, wait, maybe I want the thick crust after all, with extra sauce.

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Old 09-14-2010, 08:44 PM   #7
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This is the best specialty pizza I've ever tasted


Top This: Braised Fennel Pizza (ŕ la Paulie Gee's 'Anise and Anephew' Pie) | Slice Pizza Blog





What You'll Need (for 4 smallish, 12-inch pizzas)

As always, this is less a "recipe" recipe than a mode of inspiration for you. Although the focus here is ostensibly the braised fennel as topping, you owe it to yourself to take a stab at re-creating the full monty. If you are vegetarian, you can omit the guanciale, Paulie says: "The fennel is fairly salty from the broth and still contrasts nicely with the cream. I've had a lot of vegetarians order it that way." omit the guanciale and try using vegetable broth for the braising liquid (see comments below). For our purposes here, I'm going to assume you've got a dough recipe you like or that you can follow the Reinhart recipe linked below.

For the braised fennel topping alone:
• 1 fennel bulb
• A glug of olive oil
• 1 scant cup chicken broth

For 4 ersatz Anise and Anephew pies:
Everything as above, plus ...
• 1 tablespoon butter
• 1 scant cup heavy cream
• 1/2 cup anisette (Paulie uses Leroux)
• 24 ounces fior di latte mozzarella
• 28 to 30 very thin slices of guanciale
• 4 dough portions (Peter Reinhart's Neapolitan dough recipe works well)
Braised Fennel Procedure

The gist is this ... reserve some of the fennel fronds before lopping off the stalks. Remove any of the stringy outer layer with a vegetable peeler, if you'd like. Then cut the bulb lengthwise into 1/4-inch-wide slivers about 1 1/2 inches long. Pour a generous glug of olive oil into a medium-hot fry pan or sauté pan (enough to cover the bottom). Sauté the fennel until it caramelizes a bit and reaches a medium brown, about 7 minutes. Add the chicken stock and cover the pan, braising over medium heat until the fennel is golden brown and tender, about 7 minutes more. Remove from heat, place in a bowl and let cool before using.
For the full-on, no-holds-barred Anise and Anephew how-to, get jiggy wit' the slides above.
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Old 09-14-2010, 08:52 PM   #8
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Beer is in the fridge everyone....help yourself!
I popped a bottle of champagne for Wolfgang to go with his pizza.

All those pizzas look great!Loving the fennel idea!
I also love black olives on a pie!
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Old 09-14-2010, 10:04 PM   #9
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Quote:
Originally Posted by 4meandthem View Post
Do you ever use "Franks red Hot" wing sauce?
I like the vinegar in it.
Yes, it's very good. I also found one called "Texas Pete's" it's really good, too!
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Old 09-14-2010, 10:08 PM   #10
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Quote:
Originally Posted by Goodweed of the North View Post
I'm going old school with this one. I want the thin, cracker type New York crust, topped with a rich tomato sauce flavored primarily with oregano and garlic, with a little sweet basil and black pepper thrown in. Top with sliced pepperoni, the good stuff, , sliced capiacola, sliced mushrooms that have been saute'd in butter with a bit of salt, oven roasted tomato, sliced onion, sliced green pepper, young - buffalo mozzarella cheese, sliced black olives, and a glass of freshly shaken, non-homogenized, whole milk, cold. The pizza has to be cooked in a wood fired brick oven or over charcoal.

Uh, wait, maybe I want the thick crust after all, with extra sauce.

Seeeeeya; Goodweed of the North
Sounds like heaven!
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