bouche Posted November 9, 2007 Report Share Posted November 9, 2007 We've been making more pizza at home these days since realizing how perfect the pita pizza is. I picked up some fresh pita from the Lebanese Bakery on Somerset today along with their inhouse falafel, but after work, the craving for luciano's pepperoni and medium provolone kicked in so we've dressed up our pitas and they're in the oven as I type.fresh whole wheat pita (large)pizza sauce (unico)mushroomsgreen peppersred onionhot italian sausagethe best italian pepperonimedium provoloneWe've found that layering is very important. We've been putting sauce->sausage(cooked)->peppers->mushroom->onion->cheese->pepperoniThe pepperoni on top is essential as it basically fries and gets a little crispy. Are there any other layering suggestions. Link to comment Share on other sites More sharing options...
bradm Posted November 10, 2007 Report Share Posted November 10, 2007 Do you just section the pita into wedges, or do you open it up first (so that topping goes on what was the inside of the pocket)? The few times I've done pizza toppings on a pita, I found they didn't really adhere well to the outside of the pita/pocket (probably because it, already having been cooked, already had a crust to it).Aloha,Brad Link to comment Share on other sites More sharing options...
Ol'Hickster Posted November 10, 2007 Report Share Posted November 10, 2007 Acctually I have those alot at home and I find if you throw all the topings and sauces then throw them in the oven till crispy it works perfect!!! Maybe Brad your Pitas are the un-toppable kind Link to comment Share on other sites More sharing options...
AD Posted November 10, 2007 Report Share Posted November 10, 2007 Sean Taylor has some pretty militant layering opinions (all of which I agree with 100%). Link to comment Share on other sites More sharing options...
Sarahbelle Posted November 10, 2007 Report Share Posted November 10, 2007 ..we use wrap/tortillas... they are really yummy too! Link to comment Share on other sites More sharing options...
bouche Posted November 11, 2007 Author Report Share Posted November 11, 2007 Sean Taylor has some pretty militant layering opinions (all of which I agree with 100%).please don't withhold that info. this is important shit man. Link to comment Share on other sites More sharing options...
Ms Zimmy Posted November 11, 2007 Report Share Posted November 11, 2007 We make lots of h/m pizza too. This is how we layer ourssaucesprinkle of cayennelayer of cheesebaby spinachmushroomsblack oliveslayer of cheeseonionsfresh garlicthat is what we had last night Link to comment Share on other sites More sharing options...
Ol'Hickster Posted November 12, 2007 Report Share Posted November 12, 2007 Im more of a 3 cheese and peperoni guy ! Link to comment Share on other sites More sharing options...
Davey Boy 2.0 Posted November 13, 2007 Report Share Posted November 13, 2007 hey mike- where is the pepperoni at Luciano's? in the back there in amongst the rest of the meats?are there more than one kind? Link to comment Share on other sites More sharing options...
bouche Posted November 13, 2007 Author Report Share Posted November 13, 2007 hey mike- where is the pepperoni at Luciano's? in the back there in amongst the rest of the meats?are there more than one kind?When I first asked for it, I asked for the best pepperoni for pizza. I ask the lady what she used. Now she jsut knows what I want. Link to comment Share on other sites More sharing options...
Hux Posted November 13, 2007 Report Share Posted November 13, 2007 I have always used olive oil instead of sauce. Fuck the sauce. Link to comment Share on other sites More sharing options...
Alexis Posted December 21, 2007 Report Share Posted December 21, 2007 the white pizza. there's a place in hamilton that has a wood burning pizza oven that does a sweet blanco, gots to be a very thin crust tho, perfect for a wrap actually. they use a rosemary olive oil...you should try making some. Link to comment Share on other sites More sharing options...
Jaimoe Posted December 22, 2007 Report Share Posted December 22, 2007 I made a nice pita pizza tonight: salami with some hot banana peppers and brick cheese in place of mozzarella and crushed black pepper. You can use any of the brand canned pizza sauces. Heat in a toaster oven on toast. Use a pan. Link to comment Share on other sites More sharing options...
bouche Posted December 23, 2007 Author Report Share Posted December 23, 2007 I made a nice pita pizza tonight: salami with some hot banana peppers and brick cheese in place of mozzarella and crushed black pepper. You can use any of the brand canned pizza sauces. Heat in a toaster oven on toast. Use a pan.I used to believe that until we found THE sauce to use. I don't have the brand on hand as it isn't something you would get from any grocery. We get our pizza supplies from an Italian shop and they have some imported canned goods. Next time I get the sauce I will take a photo and post it so you can find it. Believe me, it will change your pizza experience. Link to comment Share on other sites More sharing options...
Blane Posted December 25, 2007 Report Share Posted December 25, 2007 i shun all the pizza sauces and use sundried tomato pesto. Especially good with chunks of feta or other salty cheeses. I try to make them compact and powerful. Link to comment Share on other sites More sharing options...
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