Banana Brain
Sous Chef
- Joined
- Apr 28, 2006
- Messages
- 647
I'm making it all from scratch and using a recipe from my Italian cookbook. I'm using EVOO in place of sauce, four white onions thinly sliced and spread all over (completly covering the dough like shredded cheese normally would) and there will be large chunks of cheese wide-spread. The recipe called for mozzerella, but I found a bag of Kraft Italian-themed crumbles featuring chunks of part-skim glare: ) mozerrella, provolone, ramano, and asiago cheese chunks. For more variety. I'm then topping that with whole black olives and some fresh parsly I just picked up from the store. Sound good?