Seafood? Mexican? Traditional? Recipes?.
My favorite is a toss up between seafood and Mexican.krafty - 5-29-2011 at 12:34 PM
toss up-haha
we like Hawaiian and sausage and mushroomwoody with a view - 5-29-2011 at 12:45 PM
hawaiian or just about anything that is hot and cheesy!Cypress - 5-29-2011 at 01:31 PM
Yea, drop a few shrimp,clams, etc. and all the cheeze handy on some good pizza dough. You won't be sorry.Lauriboats - 5-29-2011 at 03:32 PM
I pretty much like it all, the more stuff on a pizza the better. Scotty in Mulege started making a great pizza this year, so I don't miss not having
great pizza in Baja anymore.htnfool - 5-29-2011 at 05:19 PM
Gotta 2nd you on that one Lauri.
Scotty really does 'throw' a good pizza. I am a kinda pizza snob and his gets about a 7 and since it's in baja, his rating goes all the way up
to 9.5. Damn, I miss that right now...
On a local level, Flying pie here in Idaho makes a pizza called a 'Zambini'. Made on a sourdough crust with pesto sauce, comes with sausage,
onions, tomatoes, super hot jalapenos and a ton of garlic. Holy chit is that good, but you better have a fresh roll of Charmane in bathroom for
laterwoody with a view - 5-29-2011 at 05:42 PM
hi-larious, if not magical sounding (the pie!)......BajaGringo - 5-29-2011 at 06:02 PM
The suprema from Tazz Pizza here in San Quintin. 2X1 on Wednesdays...bajabound2005 - 5-29-2011 at 06:30 PM
try old mission brewery in punta banda (near la bufadora). artisan brewery and wood fire pizza. they'll make the pizza any way you want. awesomely
good!beachbum1A - 5-30-2011 at 06:43 AM
Almost any pizza is good IF you remember to keep the pineapple off.DENNIS - 5-30-2011 at 06:54 AM
Quote:
Originally posted by beachbum1A
Almost any pizza is good IF you remember to keep the pineapple off.
And the Anchovies. They belong on fish hooks.....along with Sushi/Sashimi.....whatever that vile stuff is.bajabound2005 - 5-30-2011 at 07:21 AM
OMG, Dennis and I agree on something!
Quote:
Originally posted by DENNIS
Quote:
Originally posted by beachbum1A
Almost any pizza is good IF you remember to keep the pineapple off.
And the Anchovies. They belong on fish hooks.....along with Sushi/Sashimi.....whatever that vile stuff is.
DENNIS - 5-30-2011 at 07:27 AM
Quote:
Originally posted by bajabound2005
OMG, Dennis and I agree on something!
The Dawn of a New Era. Marc - 5-30-2011 at 08:08 AM
I HATE PIZZA!Bajajorge - 5-30-2011 at 08:16 AM
Double cheese with Pepperoni and Sausage, some green pepper and onions.
Real NY pizzas are cheese only on a thin tossed crust with olive oil and oregano. I think California started the garbage can pizzas. You know,
everything but the kitchen sink on top of an untossed saltine pizza crust.
Now let the arguing begin.Bajajorge - 5-30-2011 at 08:18 AM
Quote:
Originally posted by Marc
I HATE PIZZA!
That's Unamerican.BajaGringo - 5-30-2011 at 08:21 AM
Quote:
Originally posted by DENNIS
Quote:
Originally posted by beachbum1A
Almost any pizza is good IF you remember to keep the pineapple off.
And the Anchovies. They belong on fish hooks.....along with Sushi/Sashimi.....whatever that vile stuff is.
Absolutely.J.P. - 5-30-2011 at 08:23 AM
Misson Pizza is gooddddddddd, had breakfast there yesterday and the food and the food was good but darn that big building was colddddddddd.Hook - 5-30-2011 at 09:47 AM
So, what type of cheese is Scotty using? Is it mozarella or chihuahua or oaxacan?
We've taken to just doctoring up the frozen Red Baron pizzas over here cause most pizza outfits are using some form of national cheese that turns
translucent and slightly stiff when cooked. Blech!!! The RB pizzas arent as thin as we'd like but at least it's real mozarella cheese. We add our own
basil and sun-dried tomatos from our jardin. Been also using young broccoli leaves, chard, eggplant, heirloom toms on them. Aceitunas negras and
championes, too, of course.
Best local additive we've found.......the delicious chorizo seco from Spain or Mexico. YUM!!!
However, there IS a limit to the # of ingredients, IMO. No more than ONE meat and no more than THREE ingredients, not counting tomato sauce, cheese
and herbs. Just too many competing flavors, otherwise.
Never understood the appeal of a meat-lovers pizza with three or more meats. More like grease-lovers pizza with what the cheese exudes as well.
Here's one my nephews taught us.............pepperoni and jalapenos (with seeds) and a side of ranch dressing to dip bites in. Hot and cool at the
same time.
Anybody else got some good, homemade combinations?
[Edited on 5-30-2011 by Hook]comitan - 5-30-2011 at 10:06 AM
The last one I ate!!!motoged - 5-30-2011 at 10:14 AM
Quote:
Originally posted by Hook
Anybody else got some good, homemade combinations?
[Edited on 5-30-2011 by Hook]
No tomato sauce....pesto (basil) instead, TONS of fresh garlic, camarones, artichoke hearts, and sliced Roma tomatoes ....thin crust....on the
barbeque Cypress - 5-30-2011 at 10:27 AM
motoged and morgaine7, Yep, no tomato sauce on a seafood pizza! Don't put tomato sauce on a Mexican pizza either.Loretana - 5-30-2011 at 12:31 PM
I had the extreme pleasure of sharing this Pizza Margherita at Lombardi's in NYC with my friend actor TC Corwin on May 6th.
I may be a NY Italian Pizza snob, but this very simple pizza with marinara sauce, mozzarella di bufala, scattered fresh basil and virgin olive oil is
my idea of the best of the best.
A green italian salad and a tumbler of Montepulciano to wash it down........Heaven!!
I think California started the garbage can pizzas. 
You know,
everything but the kitchen sink on top of an untossed saltine pizza crust. 
