First I’d like to thank you all for your fantastic support over the last year and a half.
You have been great.
From Octrober 15th we’ll be running a
Pizza of the Month .
However, we’d very much like the ideas for these pizzas to come from YOU.
For the most mouth-wateringly delicious creation we see suggested here, we’ll offer the winner, two salads, one large such pizza, and a bottle of our South African House Wine.
This will be a monthly event and we look forward to you telling us what you’d like to see.
We’ll do the choosing but will of course be swayed by drooling icons if a particular pizza is particularly appealing.
Secondly, the type of pizza I’d like to see (even though I’m not in Taiwan yet) is:
Fresh Spinach blended with Provolone & Italian Pecorino Romano cheeses, atop an Olive Oil glaze, covered with sliced Roma Tomatoes and Linguica, then a light dash of chopped Garlic.
What else?
One of the best pizzas I ever had was in a trattoria in rural Italy. It had just salami and a kind of spicy tomato sauce on a thin, crispy pie. Absolutely heavenly! :bravo: - No cheese, no greens or mushrooms, bells or whistles.
Of course: no corn either.
granted i haven’t been to alleycats in months, but if i ever went back there i’d love to try a true white-pie like we used to get in new york…no sauce, like absolutely no sauce. no tomato product underneath any cheese at all. your sauce is great but not on whats supposed to be a white pie.
a nice layer of the base cheese, large round slices of fresh mozerella all baked to golden perfection.
feeling adventurous, you could add fresh slices of tomato on top of the base layer of cheese and sprinkle fresh basil on and then bake the pie.
and don’t forget the mayonaise ornamentation and rainbow colored sprinkles, maybe not.
