Very thin crust made with flour, a tiny bit of corn meal, yeast, a touch of olive oil and water. Cooked on the grill over a wood fire. Favorite toppings are a Margharita; sauteed spinach with a bit of red pepper flakes, dry fried brown mushrooms and smoked moz, with a bare minimum of pizza sauce; and pepperoni and black olives.
There's also a pizza that uses cooked crawfish, sauteed onions, fontina and blue cheese, a sweet sauce made using apricot preserves (I think, been a long time), and I think maybe arugula went on top after cooking. Too lazy to get the cookbook and see exact ingredients. Sounds weird and I was really hesitant about trying it, but it's really good once in a while.
We have one of the PH priazzo recipes if anybody is interested. It was pretty close to what we both remember. Just don't make it very often cause it's not really one of my favs, though I will eat it, and it's a PITA to make. It was the one with a lot of meat toppings in it.
There's also a pizza that uses cooked crawfish, sauteed onions, fontina and blue cheese, a sweet sauce made using apricot preserves (I think, been a long time), and I think maybe arugula went on top after cooking. Too lazy to get the cookbook and see exact ingredients. Sounds weird and I was really hesitant about trying it, but it's really good once in a while.
We have one of the PH priazzo recipes if anybody is interested. It was pretty close to what we both remember. Just don't make it very often cause it's not really one of my favs, though I will eat it, and it's a PITA to make. It was the one with a lot of meat toppings in it.