pizza « Tag

Posted on 10 June 2012 by tomatocasual.com

Sarah Parker\’s Tomato-Pesto Pizza

By David Harbilas

Years ago I had a terrible job that had the benefit of a very flexible schedule and a minimum of supervision, which meant we could cook anything we liked for ourselves.

One of my co-workers, Sarah Parker, who I have since lost touch with, used to make this pizza, which is not for the diet conscious.

The topping is essentially a cream sauce made with tomatoes, pesto and parmesan cheese, and when baked on the crust it browns and melts into a gooey mess.

This is probably the least healthy pizza I’ve ever eaten, yet it is incredibly delicious and reminds me of an old friend.

Serves 4

1 pizza crust, about 16”
1 cup heavy cream
¼ cup pesto Read the rest of this entry »

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Posted on 06 June 2012 by tomatocasual.com

Lamacun — Turkish Pizza

By David Harbilas

Pizza seems to be so synonymous with our misunderstanding of Italian cuisine that to even think that it has a Turkish version is a surprise, to say the least.

Yet when we think of pizza–a crust topped with tomato sauce, cheese and any number of other toppings–we hardly think of something that might resemble a tart.

Lamacun (pronounced LA-ma-joon) is a very thin crust “pizza” topped with a mixture of ground meat, tomatoes, peppers and onions.

The mixture, which is incredibly easy to make, relies on a balance of sweet and spicy flavors, and tomatoes provide just the right amount of sugar.

Turks eat this topped with slices of tomato, a squeeze of lemon juice, and a few leaves of mixed greens or sliced scallions. But it is equally good on its own. Serve it in small sizes, as an hors d’oeuvre, or in a larger version for a full meal.

Serves 4

1 pizza crust, about 16” in diameter, rolled out as thin as possible
½ pound ground beef
2 tomatoes Read the rest of this entry »

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Posted on 29 June 2008 by tomatocasual.com

Italians Didn\’t Always Like Tomatoes – Part 2

By Michael Nolan

Picking up where we left off last time, we were talking about Vincenzo Corrado’s efforts with regard to tomatoes.

He recommended stuffing them with garlic, anchovy, parsley, oregano, salt and pepper, then sprinkling with bread crumbs and oil and baking them in the oven.

Sounds good, doesn’t it? Okay, maybe not the anchovies…

The world’s first pizzeria would open in Naples in 1830, and two generations of pizza cooks (pizzaioli) would claim to have made pizza for Kings Ferdinand I and II which is likely, as Ferdinand I also Read the rest of this entry »

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Posted on 08 November 2007 by tomatocasual.com

Is A Pizza Really a Pizza Without Tomato?

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Is A Pizza Really a Pizza Without Tomato?

By Michelle Fabio

Pizza is one of the world’s most favorite foods and most favorite ways to enjoy tomatoes, but before we get to the question at hand, do you where pizza comes from?

If you guessed Naples, Italy, go grab yourself a slice of the good stuff.

If you want to be traditional about it, you’ll go for what is called a “Pizza Margherita” in Italy, so-named because in 1800, a baker named Raffaele Esposito was presented with the daunting task of serving King Umberto and Queen Margherita.
Read the rest of this entry »

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