PIZZA
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Holidays and Entertaining
PIZZA
Share your holiday tips
What kind of pizza is your favorite?  We have two favorites---black olive and  peppers and onions.  What's yours?
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Cat:3473a929-a609-4b85-8818-bf915c7505deForum:e59fe383-2a9e-4e99-9d95-b12fa9c358d5
Cat:3473a929-a609-4b85-8818-bf915c7505deForum:e59fe383-2a9e-4e99-9d95-b12fa9c358d5Discussion:6d08837b-cc23-4eca-a9c4-4930575ed520
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Re: PIZZA

posted at 8/27/2011 9:31 AM EDT
Posts: 3406
First: 10/6/2010
Last: 4/15/2014
In Response to Re: PIZZA:
In Response to Re: PIZZA : Well i still live here and was born here...LOL Nikki where were YOU born
Posted by Retaj O


I was born in Connecticut to parents that had moved there from Chicago.  After my parents died my sister and I were taken in by friends of our parents so we moved to the Chicago area.  I think the Chicago Style Pizza is in my blood. 

Re: PIZZA

posted at 8/27/2011 10:41 AM EDT
Posts: 2164
First: 8/8/2008
Last: 4/18/2014
I like thin crust with sauage and onions my hubby wants mushroons and black olives

Re: PIZZA

posted at 8/27/2011 12:48 PM EDT
Posts: 488
First: 7/31/2011
Last: 8/22/2013
Oh Nikki 
I am sorry your parents died

Re: PIZZA

posted at 8/27/2011 2:21 PM EDT
Posts: 1457
First: 10/19/2009
Last: 2/11/2012
In Response to Re: PIZZA:
In Response to Re: PIZZA : I was born in Connecticut to parents that had moved there from Chicago.  After my parents died my sister and I were taken in by friends of our parents so we moved to the Chicago area.  I think the Chicago Style Pizza is in my blood. 
Posted by nikki p


Oh Nikki...

I made it twice now, TOH has a reipe for Chicago Style Deep Dish Pizza and boy is it good!  I certainly can understand your love for the Chicago Style Pizza!

Re: PIZZA

posted at 8/28/2011 1:52 AM EDT
Posts: 1417
First: 10/26/2009
Last: 3/15/2014
Italian sausage and mushroom with fresh tomatoes on thick crust.

Re: PIZZA

posted at 8/28/2011 5:04 AM EDT
Posts: 939
First: 5/3/2009
Last: 10/4/2012
I rarely eat pizza, but I make it about 3 times a month for hubby with onions, bell pepper, pepperoni (when I have tomatoes from the garden, I add thin slices of tomatoes) & double cheese.

Re: PIZZA

posted at 8/28/2011 6:26 AM EDT
Posts: 1101
First: 8/8/2008
Last: 11/28/2013
Pizza according to my Irish husband is the staff of life! We like plain cheese, sometimes onions and mushrooms and sausage, peppers...

Re: PIZZA

posted at 8/28/2011 7:14 AM EDT
Posts: 2515
First: 6/4/2010
Last: 4/17/2014
my favorit pizza is sausage and peper ronia and green peppers and lots of cheese.

Re: PIZZA

posted at 8/28/2011 11:45 AM EDT
Posts: 3406
First: 10/6/2010
Last: 4/15/2014
Pizza...a balanced diet:
Grain..great way to add a whole grain for picky eaters
Dairy..a little or a lot
Veggies... lots to pick from.
Meat..if you want it.
what more could one ask of a single dish?

Told ya I could justify almost any dish!

Re: PIZZA

posted at 8/28/2011 2:26 PM EDT
Posts: 725
First: 12/31/2009
Last: 3/21/2014
I like a thick crust pizza with mushrooms and extra cheese.

Re: PIZZA

posted at 8/28/2011 2:41 PM EDT
Posts: 959
First: 1/20/2010
Last: 4/13/2014
Homemade is the best. My family likes any kind.

Re: PIZZA

posted at 8/28/2011 3:02 PM EDT
Posts: 7295
First: 6/23/2010
Last: 4/18/2014
Ditto what  Nikki said ..... pizza is good for you!!

Re: PIZZA

posted at 8/29/2011 3:01 AM EDT
Posts: 1627
First: 8/9/2008
Last: 6/11/2013

All this talk about pizza made me hungry for it. Hubby picked up a pizza on his
way home from work on Sat.  This one had a thin crust, pepperoni, cheese,
onions, and green peppers.  It was yummy!! 

Re: PIZZA

posted at 8/29/2011 8:01 AM EDT
Posts: 3406
First: 10/6/2010
Last: 4/15/2014
In Response to Re: PIZZA:
In Response to Re: PIZZA : Oh Nikki... I made it twice now, TOH has a reipe for Chicago Style Deep Dish Pizza and boy is it good!  I certainly can understand your love for the Chicago Style Pizza!
Posted by Susan K


Would you share the TOH pizza recipe with me?  I have wanted to make one and just have not found the recipe that "speaks" to me.

Re: PIZZA

posted at 8/29/2011 9:04 PM EDT
Posts: 1457
First: 10/19/2009
Last: 2/11/2012
In Response to Re: PIZZA:
In Response to Re: PIZZA : Would you share the TOH pizza recipe with me?  I have wanted to make one and just have not found the recipe that "speaks" to me.
Posted by nikki p


Nikki...

Be happy to!  I will try to post it Wed. or Thurs. depending on how I am feeling from surgery!  I don't think you will be disappointed!

Re: PIZZA

posted at 8/30/2011 3:57 AM EDT
Posts: 4948
First: 6/4/2010
Last: 4/30/2013
In Response to Re: PIZZA:
In Response to Re: PIZZA : Nikki... Be happy to!  I will try to post it Wed. or Thurs. depending on how I am feeling from surgery!  I don't think you will be disappointed!
Posted by Susan K


Hi Susan I would like to see that recipe Too! We had pizza last night and it tasted so good.I have to agree with Nikki,pizza covers all the basic food groups.Everything is good in moderation.Last night was light sauce with extra cheese,black olives and mushrooms.

Re: PIZZA

posted at 8/30/2011 12:14 PM EDT
Posts: 488
First: 7/31/2011
Last: 8/22/2013
Go chicago pizzza also yummy 
mmmmmmmmmmmmmm

Re: PIZZA

posted at 8/31/2011 12:36 PM EDT
Posts: 1457
First: 10/19/2009
Last: 2/11/2012
This recipe was a Grand Prize Winner and she mentioned that she went to college in Chicago and fell in love with Chicago's famous deep dish pizza.  I have made this twice and it is a favorite!

CHICAGO-STYLE PAN PIZZA

1 LOAF (1 POUND) FROZEN BREAD DOUGH, THAWED
1 POUND BULK ITALIAN SAUSAGE
2 CUPS (18 OUNCES) SHREDDED PART-SKIM MOZZ. CHEESE
1/2 POUND SLICE FRESH MUSHROOMS
1 SMALL ONION, CHOPPED
2 TSP. OLIVE OIL
1 CAN (28 OUNCES) DICED TOMATOES, DRAINED
3/4 TSP. DRIED OREGANO
1/2 TSP. SALT
1/2 TSP. FENNEL SEED, CRUSHED
1/4 TSP. GARLIC POWDER
1/2 CUP GRATED PARM. CHEESE

1.  PRESS THE DOUGH ONTO THE BOTTOM AND UP THE SIDES OF A GREASED 13-IN. X 9-IN. BAKING DISH.  IN A LARGE SKILLET, COOK SAUSAGE OVER MED. HEAT UNTIL NO LONGER PINK; DRAIN.  SPRINKLE OVER DOUGH.  TOP WITH MOZZ. CHEESE.

2.  IN A LARGE SKILLET, SAUTÉ ONION AND MUSHROOMS IN OIL UNTIL ONION IS TENDER.  STIR IN THE TOMATOES, OREGANO, SALT, FENNEL SEED AND GARLIC POWDER.

3.  SPOON OVER MOZZ. CHEESE.  SPRINKLE WITH PARM. CHEESE.  BAKE AT 350* FOR 25-35 MINUTES OR UNTIL CRUST IS GOLDEN BROWN.  YIELD:6 SLICES

Re: PIZZA

posted at 8/31/2011 1:50 PM EDT
Posts: 4948
First: 6/4/2010
Last: 4/30/2013
In Response to Re: PIZZA:
This recipe was a Grand Prize Winner and she mentioned that she went to college in Chicago and fell in love with Chicago's famous deep dish pizza.  I have made this twice and it is a favorite! CHICAGO-STYLE PAN PIZZA 1 LOAF (1 POUND) FROZEN BREAD DOUGH, THAWED 1 POUND BULK ITALIAN SAUSAGE 2 CUPS (18 OUNCES) SHREDDED PART-SKIM MOZZ. CHEESE 1/2 POUND SLICE FRESH MUSHROOMS 1 SMALL ONION, CHOPPED 2 TSP. OLIVE OIL 1 CAN (28 OUNCES) DICED TOMATOES, DRAINED 3/4 TSP. DRIED OREGANO 1/2 TSP. SALT 1/2 TSP. FENNEL SEED, CRUSHED 1/4 TSP. GARLIC POWDER 1/2 CUP GRATED PARM. CHEESE 1.  PRESS THE DOUGH ONTO THE BOTTOM AND UP THE SIDES OF A GREASED 13-IN. X 9-IN. BAKING DISH.  IN A LARGE SKILLET, COOK SAUSAGE OVER MED. HEAT UNTIL NO LONGER PINK; DRAIN.  SPRINKLE OVER DOUGH.  TOP WITH MOZZ. CHEESE. 2.  IN A LARGE SKILLET, SAUTÉ ONION AND MUSHROOMS IN OIL UNTIL ONION IS TENDER.  STIR IN THE TOMATOES, OREGANO, SALT, FENNEL SEED AND GARLIC POWDER. 3.  SPOON OVER MOZZ. CHEESE.  SPRINKLE WITH PARM. CHEESE.  BAKE AT 350* FOR 25-35 MINUTES OR UNTIL CRUST IS GOLDEN BROWN.  YIELD:6 SLICES
Posted by Susan K


Hi Susan this sounds really good,I'll have to make this for the guys! I know they will love this.

Re: PIZZA

posted at 8/31/2011 2:51 PM EDT
Posts: 3406
First: 10/6/2010
Last: 4/15/2014
In Response to Re: PIZZA:
This recipe was a Grand Prize Winner and she mentioned that she went to college in Chicago and fell in love with Chicago's famous deep dish pizza.  I have made this twice and it is a favorite! CHICAGO-STYLE PAN PIZZA 1 LOAF (1 POUND) FROZEN BREAD DOUGH, THAWED 1 POUND BULK ITALIAN SAUSAGE 2 CUPS (18 OUNCES) SHREDDED PART-SKIM MOZZ. CHEESE 1/2 POUND SLICE FRESH MUSHROOMS 1 SMALL ONION, CHOPPED 2 TSP. OLIVE OIL 1 CAN (28 OUNCES) DICED TOMATOES, DRAINED 3/4 TSP. DRIED OREGANO 1/2 TSP. SALT 1/2 TSP. FENNEL SEED, CRUSHED 1/4 TSP. GARLIC POWDER 1/2 CUP GRATED PARM. CHEESE 1.  PRESS THE DOUGH ONTO THE BOTTOM AND UP THE SIDES OF A GREASED 13-IN. X 9-IN. BAKING DISH.  IN A LARGE SKILLET, COOK SAUSAGE OVER MED. HEAT UNTIL NO LONGER PINK; DRAIN.  SPRINKLE OVER DOUGH.  TOP WITH MOZZ. CHEESE. 2.  IN A LARGE SKILLET, SAUTÉ ONION AND MUSHROOMS IN OIL UNTIL ONION IS TENDER.  STIR IN THE TOMATOES, OREGANO, SALT, FENNEL SEED AND GARLIC POWDER. 3.  SPOON OVER MOZZ. CHEESE.  SPRINKLE WITH PARM. CHEESE.  BAKE AT 350* FOR 25-35 MINUTES OR UNTIL CRUST IS GOLDEN BROWN.  YIELD:6 SLICES
Posted by Susan K


Thank you for posting.
Glad you are feeling up to it.
How are things going?
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