Last night we invented Hard-to-Spell Pizza. There’s just one rule: you can only use toppings that are hard to spell.
Toppings:
Zucchini
Cauliflower
Broccoli
Cubanelle pepper
Chorizo sausage
Abate Fetel Pear
Kohlrabi (if you’ve never had kohlrabi, you should try it; it’s the duck-billed platypus of the vegetable world)
Five Cheeses:
Mozzarella
Cheddar
Asiago
Brocconcini
Parmesan
It was pretty good. I think we’re onto something. Watch for more of our Concept Pizzas in the coming weeks.
Fetal Pear just doesn’t do it for me…how about red pizza, or yellow pizza. Pizza with toppings starting with S? Is Kohlrabi really good?
Um, Zoom, is it not ‘bocconcini’? Or was that to prove a point?
how about the “100 Mile Pizza” for the environmentally friendly
Of course, I am going to want you to create a naughty or sexy pizza!
I like Woodsy’s theme the best 😉
I thought the duck-billed platypus was the duck-billed platypus of the vegetable world…
I’m a one-cheese at a time woman myself. But I have been instructed by GC to get your pizza crust recipe. It’s apparantly to die for. I hope it doesn’t contain lard. I accidentally ate lard this week at a pot-luck where someone assured me there were no dead animal products in her quiche…”lard is pig fat?” she exclaimed incredulously after she gave me the recipe which contained Tenderflake.
Deb – good ideas, keep ’em coming. Kohlrabi (sp?) is surprisingly good. I like it raw OR cooked.
Grace – good eye!
Bonnie – what’s the 100 mile pizza?
Woodsy – how about a pizza using only phallic symbol veggies?
GC – Okay, that sounds like another weird trip to Loblaws.
Gabriel – the duck-billed platypus is the duck-billed platypus of the animal world!
XUP – okay. 2 cups bread flour, 1 tsp yeast, 1/2 tsp salt, 1 tsp oregano, all into the breadmaker. Followed by 2/3 cup warm water and 2 tsp olive oil. Set it to manual (ie don’t cook it, just prepare the dough). When it’s done, roll it into pizza shape, put it on the pan, and start dressing it in naughty, hard-to-spell ingredients.
the “100 Mile Pizza” would be based on the book “The 100 Mile Diet” where all ingredients would come from a 100 mile radius of home. Therefore fresher ingredients, support of local producers and less stress on the environment because of reduced shipping distances.