Anyone have a favorite pizza that is not listed in the menu? I would use a garlic crunch crust, put the usual red sauce but mixed with barbecue sauce, sprinkle crushed red peppers on the sauce, cheese, mushrooms, beef, cheddar cheese, and oregno. After pizza comes out of the oven, brush the sides with deep dish zesty mix (instead of Whirl), sprinkle the sides with parmesian crunchies, and top it with parmesian cheese.
How about a taco pizza? Thin crust with red sauce, cheese, and beef. After pizza comes out of oven, top it with cheddar cheese, lettuce, tomatoes, and a few packs of the Taco Bell sauce.
-- Have a nice day, Andy (who is proudly exercising the first amendment right of free speech that I hope ALL of China will have someday)
In article <01bc182b$452452c0$163bedcc@default>, apj...@prodigy.net spouted out:
> How about a taco pizza? > Thin crust with red sauce, cheese, and beef. After pizza comes out of oven, > top it with cheddar cheese, lettuce, tomatoes, and a few packs of the Taco > Bell sauce.
We do something similar for about a week around Cinco De Mayo, but we sell it. It's just like this, sans the Taco Bell sauce, and we put refried beans in place of the red sauce.
Andy P. Jung (apj...@prodigy.net) wrote: : Anyone have a favorite pizza that is not listed in the menu? : I would use a garlic crunch crust, put the usual red sauce but mixed with : barbecue sauce, sprinkle crushed red peppers on the sauce, cheese, : mushrooms, beef, cheddar cheese, and oregno. After pizza comes out of the : oven, brush the sides with deep dish zesty mix (instead of Whirl), sprinkle : the sides with parmesian crunchies, and top it with parmesian cheese.
: How about a taco pizza? : Thin crust with red sauce, cheese, and beef. After pizza comes out of oven, : top it with cheddar cheese, lettuce, tomatoes, and a few packs of the Taco : Bell sauce.
We have something like that on the menu called a "taco pizza". It starts as a regular beef pizza with some cheddar. Sprinkle some taco seasoning on top before putting it in the oven. When it's done, sprinkle pulverized tortilla chips over it, then add lettuce, tomato, and pepperochini.
I haven't a clue what this one is called. Use ranch dressing instead of normal pizza sauce. Put on about half the usual abount of cheese. Add some cheddar too. Ham, bacon bits, sliced pepperochinis, then pepperochini juice drizzled over the top.
I've been meaning to try making a pot pie sort of thing with a pan.
Try a breakfast pizza when you have to open on Saturday or Sunday. Large dough, six eggs, cheese, bacon, ham, green peppers, and.........pineapple. It's great.
Or try substituting Heinz 57 sauce for pizza sauce on a pizza, that's great too, it's better on a deep-dish.
: Try a breakfast pizza when you have to open on Saturday or Sunday. : Large dough, six eggs, cheese, bacon, ham, green peppers, : and.........pineapple. It's great.
: Or try substituting Heinz 57 sauce for pizza sauce on a pizza, that's : great too, it's better on a deep-dish.
: Steve
Someone brought in a "fruit pizzza" from who knows where about a month ago. Anyone know what this is?
: Anyone have a favorite pizza that is not listed in the menu?
Two creations of mine, when I worked at Pizza Hut:
breadsticks: Pizza Huts sticks are made of pan dough. They are floated in a buttload of soybean oil, cooked so they soak up the oil, then coated with synthetic butter coating, and sprinkled with "breadstick topping", which seems to be a mixture of nitrates, garlic, spices, parm cheese, and other things.
i would make a low-fat breadstick. I took a medium handtossed dough, cut it into slices, then stretched the slices about 1 inch thick and 4-5 inches long. I would put a twist in them and cook them. <i placed them on a large thing pan, lightly coated with food release>. When the sticks were done cooking, they increased in size about 2-3 times. I took the dry sticks and sprayed them with out garlic spray, which was used for coating the edge of the crust on stuffed-crust pizzas. I now know that this is essentially the way Papa Johns makes their breadsticks. At the time, i was attempting to make breadsticks that more closely resembled Little Ceasers. <the king of breadsticks>
For pizza: I used handtossed dough, I used stuffed-crust suace, which is a thicker and slightly spicer versian of regular sauce. I then made a vegi-lover without black olives, and WITHOUT CHEESE! If I used cheese, I added only a tiny amount. I then sprayed the top of the pizza with garlic spray, and I sprinkled "Paul Prodome Pizza Spice" <bought at local grocery store> on top of the pizza. I then cooked the pizzza. When it came out of the oven, i again sprayed with garlic spray. This too was an extremly low fat food.
Variations of reguluar high-fat pizza, include: barbeque with bacon. <try it, its good> barbeque with jalapeno cheese pizza with Chef Boyardee Raviolis pizza pockets, etc
For those taht are making triple decker crusts at pizza hut. Save the "holes" from your crust, and make tiny snacking pizzas out of them.
>Damn. I was afraid of that. Agent acted up on me last night, and it >looked like the messages weren't posting. Now I have five or six >copies of this in here...
I wondered why you did that!! Thoguht maybe you decided your message was so important that you had to post it 8 times! :) Of course it is!! :)
"Don't give in to your hate. . .it leads to The Dark Side!" --Obi-Wan Kenobi, "Empire Strikes Back"
> Try a breakfast pizza when you have to open on Saturday or Sunday. > Large dough, six eggs, cheese, bacon, ham, green peppers, > and.........pineapple. It's great.
> Or try substituting Heinz 57 sauce for pizza sauce on a pizza, that's > great too, it's better on a deep-dish.
: >I now know that this is essentially the way Papa Johns makes their : >breadsticks. : : Yes, except we don't put anything on them. Just cook 'em raw. . .they : suck.
Take that garlic "dipping" sauce and lightly brush it on your breadsticks before and after cooking them. It will improve their flavor ten fold.
Also spinkle a mixture of parm cheese and some garlic on the sticks after they are cooked. Try that. Also... heat up that breadstick sauce. Cold sauce is a no-no.
<domin...@pacbell.net> wrote: >Why can't you try this on a week day?
>Steve Prange wrote:
>> Try a breakfast pizza when you have to open on Saturday or Sunday. >> Large dough, six eggs, cheese, bacon, ham, green peppers, >> and.........pineapple. It's great.
>> Or try substituting Heinz 57 sauce for pizza sauce on a pizza, that's >> great too, it's better on a deep-dish.
r...@sky.net (Robb) wrote: >: >I now know that this is essentially the way Papa Johns makes their >: >breadsticks. >: >: Yes, except we don't put anything on them. Just cook 'em raw. . .they >: suck. >Take that garlic "dipping" sauce and lightly brush it on your breadsticks >before and after cooking them. It will improve their flavor ten fold. >Also spinkle a mixture of parm cheese and some garlic on the sticks after >they are cooked. Try that. >Also... heat up that breadstick sauce. Cold sauce is a no-no.
Actually, Robb, we have been doing that (as an employee snack) for a while. One of our drivers, though, uses Extra Large dough instead of Large because it gives it that doughy, uncooked taste. Yuck!!!
"Don't give in to your hate. . .it leads to The Dark Side!" --Obi-Wan Kenobi, "Empire Strikes Back"
On Thu, 13 Feb 1997 19:29:46 GMT, cudd...@mindspring.com (Brenda S.
Caldwell) wrote: >>Damn. I was afraid of that. Agent acted up on me last night, and it >>looked like the messages weren't posting. Now I have five or six >>copies of this in here...
>I wondered why you did that!! Thoguht maybe you decided your message >was so important that you had to post it 8 times! :) Of course it >is!! :)
>"Don't give in to your hate. . .it leads to The Dark Side!" > --Obi-Wan Kenobi, "Empire Strikes Back"
I feel like I just showed up at the right house on the wrong street...
: >i would make a low-fat breadstick. I took a medium handtossed dough, cut : >it into slices, then stretched the slices about 1 inch thick and 4-5 : >inches long. I would put a twist in them and cook them. : ><i placed them on a large thing pan, lightly coated with food release>. : : A large "thing" pan? Sounds ominous. And you talk about me! :) : : Robbonics strikes again.
THIN PAN! :)
"Cause I got the 411 in the 187 and my momma aint home..." -Ebonics
On 13 Feb 1997 08:04:45 GMT, r...@sky.net (Robb) wrote:
>i would make a low-fat breadstick. I took a medium handtossed dough, cut >it into slices, then stretched the slices about 1 inch thick and 4-5 >inches long. I would put a twist in them and cook them. ><i placed them on a large thing pan, lightly coated with food release>.
A large "thing" pan? Sounds ominous. And you talk about me! :)
Sometimes when we ran out of bigfoots, and got an order, we would take the large pan dough, and spread it out on the Bigfoot pan. O didn't know at other Pizza Huts, but at the one I had worked at, the pork sausage would go bad, and I was the only one who ever noticed. One thing I used to do a lot was instead of using the sauce that you are supposed to use on the pizza, I would use the breadstick sauce, I liked it better.
Brenda S. Caldwell <cudd...@mindspring.com> wrote in article <5dvqdk$...@camel4.mindspring.com>...
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