ERD50
Give me a museum and I'll fill it. (Picasso) Give me a forum ...
Yes, many different styles are good. I've got a fondness for Chicago Deep-dish (Lou Malnati's - the 'Big Lou' - dough, cheese, tomato, and spinach, and LOTS of garlic). Recently, we got carry out for out of town guests, and they were a little freaked out that we were getting only two pizzas for a group. Until I said, here, hold this while I get my car keys, and they couldn't believe how heavy a single pizza was. Next visit, they experienced 'Italian Beef', with hot giardineira. I didn't realize that people outside of Chicago were not familiar with hot giardineira.
Timely thread, though I love deep dish, it is winter 'comfort food' for us. I made a 'white pizza' on the grill tonight. Trader Joe's dough, lots of garlic infused olive oil - cook the dough on the grill a bit, then add goat cheese and fresh mozzarella, cooked shrimp and asparagus, spinach and basil, sprinkle with Parmesan. That was good. Tomato, cucumber and fennel salad on the side with a little olive oil and lemon juice for dressing. Sauvignon Blanc for DW, a home-brewed Kölsch (or two... or three) for myself.
-ERD50
Timely thread, though I love deep dish, it is winter 'comfort food' for us. I made a 'white pizza' on the grill tonight. Trader Joe's dough, lots of garlic infused olive oil - cook the dough on the grill a bit, then add goat cheese and fresh mozzarella, cooked shrimp and asparagus, spinach and basil, sprinkle with Parmesan. That was good. Tomato, cucumber and fennel salad on the side with a little olive oil and lemon juice for dressing. Sauvignon Blanc for DW, a home-brewed Kölsch (or two... or three) for myself.
-ERD50