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Tue Mar 21, 2006 3:45 pm
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Compassionate Connoisseur
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Tue Mar 21, 2006 5:32 pm
Dobbs Ferry, NY (NYC metro)
FLDG Dishwasher
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Tue Mar 21, 2006 3:45 pm
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Jenise wrote:Here's an odd thought: just realized that this pizza night is two days before St. Patty's. Anyone ever had corned beef on a pizza?
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Tue Mar 21, 2006 3:45 pm
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Frank Deis wrote:But remember a Spinach-Pesto pizza would be GREEN.
When I run through "irish" pizza toppings, I find myself visualizing potato slices, chunks of cabbage. Not pretty.
Actually when I was at Costco I noticed they were selling bags of ravioli -- the ravioli was cut into shamrock shapes and half of them were dyed green, and the bag didn't say "ravioli" but IRISH CHEESE. So someone else is making that Irish - Italian connection.
Known for his fashionable hair
8148
Mon Mar 20, 2006 5:43 pm
Sacramento, CA
FLDG Dishwasher
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Tue Mar 21, 2006 3:45 pm
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Karen/NoCA wrote: As for duplicating the potatoes, could you use different potatoes? I think the baby red bliss wouild be good on the pizza, even cooking them to al dente and getting some brown on them prior to putting on the pizza.
http://www.foodnetwork.com/recipes/corned-beef-and-cabbage-pizza-recipe/reviews/index.html
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Tue Mar 21, 2006 3:45 pm
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Mike Filigenzi wrote:I have a hard time wrapping my brain around a corned beef and cabbage pizza. That's one I think I'd have to try before being convinced it was a good idea.
On the potato front, there are a couple of places here that do Neapolitan style pizza with potatoes. Both use thin slices of potato, and both add bacon or pancetta and a white cheese - fontina, I think. Also some herbs. Makes for a delicious pie.
Jenise wrote:Here's an odd thought: just realized that this pizza night is two days before St. Patty's. Anyone ever had corned beef on a pizza?
FLDG Dishwasher
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Tue Mar 21, 2006 3:45 pm
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Redwinger wrote:I'm pretty much a traditionalist regarding pizza, but the white clam pizza from Frank Pepi's in New Haven,CT almost made me a convert. I have no idea how to make one,but the taste is damn fine.
Here's the wiki link which lists the ingredients. I have no idea of the cost or availability of little necks in the NW.
http://en.wikipedia.org/wiki/New_Haven-style_pizza
Jenise wrote: Do they use canned?
Jenise wrote:Here's an odd thought: just realized that this pizza night is two days before St. Patty's. Anyone ever had corned beef on a pizza?
Known for his fashionable hair
8148
Mon Mar 20, 2006 5:43 pm
Sacramento, CA
Robin Garr wrote:Jenise wrote:Here's an odd thought: just realized that this pizza night is two days before St. Patty's. Anyone ever had corned beef on a pizza?
Here ya go!![]()
http://forums.louisvillehotbytes.com/vi ... f=1&t=9729
Jenise wrote:Neither have a base sauce, so for diversity I need to add a tomato sauce pizza and a pesto sauce pizza..
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Tue Mar 21, 2006 3:45 pm
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Joy Lindholm wrote:Jenise wrote:Here's an odd thought: just realized that this pizza night is two days before St. Patty's. Anyone ever had corned beef on a pizza?
A few years ago, our local Whole Foods ran a Reuben pizza, which was AWESOME! (Being from the home of the Reuben, I will look for any excuse to get one.) Pastrami (close enough to corned beef), sauerkraut, swiss, and thousand island sauce. You could do a riff on that for St. Patty's.
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