Just when I start thinking that Italian food was getting closer to authentic Italian ...well .... they did surprise me !
The Pizza Lasagna idea is really scary ...I did not taste it .. I am too scared :confused:
I am personally going the opposite way and I am trying to add as few add ons as possible to my pizza (see : )
http://www.lifeinitaly.com/food/pizza.asp

Ciao

I think the best pizza is one that has a light delicious crust, not too much tomato paste and not too much cheese.... and some basil on it.
Sometimes I like rucola on it too. ..or, sometimes prosciutto...or,olives or ...

But I would NEVER eat that Lasagna-Pizza.

Am I the only one who LOVES a pizza with meat piled all over it? I went to South Carolina and visited a chain called "Mellow Mushroom".

Very hippie look to the place, but they have an amazing meat pizza. Very light on tomato sauce I might add, but it basically has every meat under the sun.

Absolutely delicious, I wonder where the nearest one is now...they do have much lighter pizza and foods! Its a very good place, anyone nearby it, check it out.

I myself wouldnt even eat a pizza with paste on it.....how about that old but new classic, the Pizza Alfredo" that'll do it if your dying of hunger pains....this way when you really die, it would be that much easier..

Comically I was viewing the "Pizza Hut" restuarant homepage, and one of their ads said, " Mama Mia" it made me want to tell them... because for an Italian Resturant they cannot even spell Italian words correctly....just made me laugh a little,
j

Sorry--I couldn't resist!

Thai Pizza

1 (12 inch) pre-baked pizza crust
1 (7 ounce) jar peanut sauce
1/4 cup peanut butter
8 ounces cooked skinless, boneless chicken breast halves, cut into strips
1 cup shredded Italian cheese blend
1 bunch green onions, chopped
1/2 cup fresh bean sprouts
1/2 cup shredded carrot
1 tablespoon chopped roasted peanuts

(Parmesan Ice-Cream - Traditional recipe)(From where we ask))
Time: 45 minutes plus cooling time


300 g (10 1/2 oz) grated Parmesan cheese
500 ml (16 fl oz - 2 cups) single cream
Freshly ground black pepper
Salt

Medium difficulty

I wonder if they are meaning us to eat this with the pasta?

---------------------------------------------------------------------------------------------
(Cocoa Tagliatelle with Light Cream & Walnuts - Our recipe)
Time: preparation: 10 minutes
........cooking: 20 minutes


250 g (8 1/2 oz) cocoa tagliatelle
250 ml (8 fl oz - 1C) light (single) cream
85 g (3 oz) walnuts, shelled and chopped
4 tablespoons extra virgin olive oil
4 tablespoons dried chives
Salt

... oh... I'm still reeling from the thought of peanuts on pizza..... :eek:

Jacqueline:

First time I hear of that, but have you ever tried a mexican pizza?

It has a layer of beans with cheese on top and jalapeno peppers
its gooooood!!!!

try it
Sandra

Sandra
I have no doubt that mexican pizza is gooood.
However the point I am trying to make is different: Italians try to cook a pizza with Very few ingredients - I make my pizza with basic ingredient - Good ingredients : like Mozzarella made out of water buffalos from Campania - With the time I am appreciating more and more this simple but high quality heathy ingrediets.... and believe me even if the first time you will go to Italy you will not like the pizza with time you will enjoy that more. I have in my motorcycle group 2 people who have been to Italy ( one for a long period while in the US Army ) and both would like to come here for pizza. I have invited one, I have to invite the other.
I recently read a pizza recipe in America that called for Garlic Butter and powder garlic ... plese keep it away from me ...
.
Ciao
Paolo

Yes, Paolo, I agree with you there about the simplest pizzas being the best.

I like the Pizza Margherita the most. Just tomato, basil, mozzarella and olive oil, but it tastes like a slice of heaven.:p

It was named after Queen Margherita who was so interested in the popular dish of Pizza that she had the famous "pizzaiolo" Raffaele Esposito invited to court. Pizza Margherita was suggested to reflect the colors of the Italian Sabauda flag, and became part of Royal cuisine in 1889.

Too much of anything can be bad, and I for one am not a fan of pizzas with piles of topping.

Paolo:

Last week I went to lunch with a friend to an Italian restaurant and tried their specialty pizza

mozzarella and fetta cheese with fresh slices of tomato and fresh oregano

I have to say it was very good,
Sandra

I agree with Paolo! Simple things are the best. I love italian food because it is simple and chic at the same ;-)
Buon appetito

Hi everyone, I am new to Life in Italy. I've just been reading this thread on Pizza..I myself have been experimenting with making authentic pizza at home and a dough made with:

4 parts "0" flour, (800g)
1 part fine Semolina Flour, (200g)
a few Tbsp olive oil,(100ml)
fresh yeast (25g), water (500ml), large pinch salt

this has been the most successful so far.. especially when rolled THIN and placed on a hot pan lightly sprinkled with a little semola to add an extra crunch.

A favorite of mine has been the margharita with buffalo mozzarella and some fresh sliced cherry chillis and lots of basil, also a white pizza with Italian sausage, red onion, rosemary and parmesan...really delicious!

i admit, i do love a classic, true italian pizza with just a few toppings on fresh breaded dough, but sometimes i get the cravings for a heavy american style pizza too!

does that make me a bad person :(

i am going to use paolo's pizza recipe tonight as well, i didn't realize it was a pretty quick prep and cook time to it! cant wait!

heres the recipe too: pizza Rughetta Mozzarella Gorgonzola (http://my.lifeinitaly.com/food/showproduct.php/product/232/cat/31/limit/recent)