Posts Tagged With: pepperoni

Ramen Crust Pizza

Posted on August 7, 2024 by pauldelancey

Fusion Entree

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RAMEN CRUST PIZZA

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INGREDIENTS
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2 packages (6 ounces) ramen noodles
1 egg
¼ cup Parmesan cheese, shredded
¾ teaspoon pizza seasoning
2½ tablespoons olive or vegetable oil
no-stick spray
¾ cup pizza or pasta sauce
¾ cup mozzarella cheese, shredded
12 pepperoni slices
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SPECIAL UTENSILS
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10″ no-stick skillet
pizza pan or baking sheet
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Serves 4. Takes 45 minutes.
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PREPARATION
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Preheat oven to 425 degrees. Add enough water to cover noodles to large pot. Bring to boil using high heat. Add ramen noodles Continue boiling for 2 minutes or until noodles become flexible, but not completely soft. Drain.
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Add egg, Parmesan cheese, and pizza seasoning to large mixing bowl. Mix with whisk or fork until well blended. Add ramen noodles. Mix with fork until noodles are completely coated.
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Add olive oil to skillet. Heat olive oil at medium heat until a bit of Parmesan cheese starts to dance in the oil. Add ramen noodles. Parmesan cheese mixture. Use spatula to press down on mixture until it completely covers the skillet. Reduce heat to low and simmer for 2 minutes or until mixture turns into a pizza crust that is golden brown on the bottom. Remove ramen crust from heat.
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Spray pizza pan with no-stick spray. Place ramen crust on pizza pan. Use spatula to spread pizza sauce over ramen crust. Sprinkle mozzarella cheese onto pizza sauce. Top with pepperoni slices. Bake for 20 minutes at 425 degrees or until cheese melts and starts to brown.
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TIDBITS
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1) Long ago, voyages from Europe to Japan took so long that any bread went moldy. Spaghetti endured, though. So, vessels carried spaghetti. But this pasta lasted only to Japan. Unfortunately, Japan only made ramen. So, crews ate ramen all the way back. Meals remained bland until a cook, Guiseppe Verdi, invented Ramen Crust Pizza. Making 1,296 identical meals, however, inspired Cook Verdi to compose The Four Seasons and other stuff instead. This is how we know him.
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– Paul De Lancey, The Comic Chef, Ph.D.

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

Categories: cuisine, history, international | Tags: , , , , , , , , , , , , , , | Leave a comment

Pizza Bread

Posted on January 18, 2024 by pauldelancey

Fusion Entree

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PIZZA BREAD

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INGREDIENTS­
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½ bell pepper
1 small onion
8 slices bread
1 teaspoon oregano or pizza seasoning
24 slices pepperoni
1 cup grated mozzarella cheese
½ cup pasta sauce (8 times at 1 tablespoon)
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SPECIAL UTENSILS
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mandoline (optional)
parchment paper
9″ * 12″ baking tray
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Serves 4 or makes 8 pizza breads. Takes 20 minutes.
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PREPARATION
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Preheat oven to 400 degrees. Seed bell pepper. Use mandoline on bell pepper to make ¼”-thick rings. Dice onion. Spread 1 tablespoon pasta sauce over each bread slice. Sprinkle oregano equally over bread slices. Place 1 bell-pepper ring on each bread slice. Place 3 pepperoni slices on each bread. Sprinkle onion equally over bread slices. Sprinkle mozzarella over  over onion toppings.
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Cover baking tray with parchment paper. Bake at 400 degrees for 10 minutes or until cheese melts and turns golden.
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TIDBITS
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1) I served “Pizza Bread” to the natives tonight. It was “great.”
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2) On July 11, 1939 President Roosevelt served hot dogs to King George VI of Great Britain.  One version of the menu read, “Hot Dogs (if weather permits).” This fairly formal picnic proved to be front page news. The New York Times ran the headline, “KING TRIES HOT DOG AND ASKS FOR MORE.”
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3) Sad to say, I expect no such headline for my Pizza Bread, although one native ate three pizza breads. King George ate only two hot dogs. Three is greater than two. I win.
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4) What must I do to get the same celebrity status that Roosevelt gained by his hot-dog meal? Simple, I hereby formally invite King Charles III for tacos at my humble manor. Any date he desires. There, that ought out to do it. I’ll keep you posted.
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– Paul De Lancey, The Comic Chef, Ph.D.

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My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

Categories: cuisine, history, international | Tags: , , , , , , , , , , , , , | Leave a comment

Favorite Pizza Toppings Around the World

Posted on September 24, 2023 by pauldelancey

Craving a different sort of pizza? See what the world has to offer.

America: bacon, Canadian bacon, ground beef, bell pepper, extra cheese, mushrooms (ugh. Sorry, I don’t like them), onion, pepperoni, pineapple, sausage, tomatoes
Australia: shrimp, pineapple, barbecue sauce

Brunei: honey, garlic, barbecue, chicken
Brazil: green peas, hard-boiled eggs
Canada: spaghetti
China: thousand island dressing, eel sushi

Costa Rica: coconut, pineapple
France: flambée (bacon, onion, fresh cream)
Germany: egg, asparagus, tuna

India: pickled ginger, lamb, chicken tikka
Italy: pepperoni, prosciutto, sausage, pancetta, tomato, peas, olive
Japan: ketchup, eel, squid, and Mayo Jaga (mayonnaise, potato, bacon)

Korea: sweet potato, shrimp
Netherlands: double meat, double cheese, double onion
Pakistan: curry
Russia: mockba (a combination of sardines, tuna, mackerel, salmon, and onions), red herring

Sweden*: allspice, artichoke, banana, bacon, beets, bell pepper, Bearnaise sauce, cabbage, caper, carrot, chicken, chocolate, crab, curry, duck, eggplant, filet mignon, French fries, fruit cocktail, gorgonzola, guacamole, ham, hard-boiled eggs, honey. kebab meat. leeks, mashed potato, mayonnaise, onion, peanut, pepperoni, pickles, pineapple, raisin, salami, sausage, shallot, shrimp, white sauce, taco spices, tuna, and zucchini.
Venezuela: corn, goat cheese

Enjoy!

* = Sweden really is the cutting edge of pizza toppings.

 

– Paul De Lancey, The Comic Chef, Ph.D.

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

Categories: cuisine, international | Tags: , , , , , , , , , , , , , , | Leave a comment

Sausage and Pepperoni Pizza

Posted on March 12, 2014 by pauldelancey

Italian Entree

SAUSAGE AND PEPPERONI PIZZA

INGREDIENTSSausagePeppPizza-

1 pizza crust
2 cups pasta sauce (see recipe)
8 ounces sausage meat
4 ounces sliced pepperoni
1⅔ cups mozzarella cheese

SPECIAL UTENSIL

16″ pizza pan

PREPARATION

Preheat oven to 400 degrees. Put pizza crust on pizza pan. Spread pasta sauce over entire crust. Make ½” sausage balls. Put sausage balls and pepperoni slice evenly over sauce. Bake pizza in oven at 400 degrees for 10-to-15 minutes or until cheese turns golden brown.

TIDBITS

1) Pizza has a long and rich history. So does the game of rock, paper, scissors.

2) The game started as rock, rock, rock in Vivaldi Gorge in the year 3,200,010 BC.. The game was played with real rocks and always ended in a tie. Caveman Ogg never lost. He even considered going pro, but stopped from a lack of corporate sponsors.

3) Ten years later Ogg accused Lucy from Olduvai Gorge of cheating. The enraged Ogg used the rock to brain his foe. Ogg fictionalized the account of his bloody deed on his cave’s walls. This was the start of the literary crime genre. So some good came out of it.

4) Lucy’s kin attacked Ogg’s family, driving them far away. In 1949 Drs. Leakey started looking for human bones in Vivaldi Gorge. Ten years later, they switched to Olduvai Gorge and found the bones of Lucy next to a tablet inscribed with the cryptic code of W-0, L-0, T-1,723. Oh, a baseball was found as well, but that’s almost certainly an artifact.

5) In 1845, Alexander Cartwright formalized the rules of baseball. Baseball with its clear victor took America and much of the world by storm. Dr. Simon Iota did change the game of rock, rock, rock to rock, paper, scissors, paper in 1867. But the new rules came too late. Baseball would reign supreme. Rock, paper, scissors is hardly played and is never shown on T.V., except maybe on ESPN4 at 4 a.m. on Tuesdays.

– Paul De Lancey, The Comic Chef

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

Categories: Uncategorized | Tags: , , , , , , , , , , , , , , , , , , , , , | Leave a comment

Meatball Pizza

Posted on August 7, 2013 by pauldelancey

Italian Entree

MEATBALL PIZZA

INGREDIENTSMeatballPizza-

1/2 onion
1 red bell pepper
flour
pizza crust (bought or from below recipe)
1 14.5 ounce can diced tomatoes
1/2 cup pasta sauce
1/2 teaspoon garlic
1/2 pound ground beef
2 teaspoons Italian seasoning
1 cup grated mozzarella cheese
no-stick spray

SPECIAL UTENSIL

pizza pan

PREPARATION

Preheat oven to 400 degrees.

Slice onion and bell pepper into thin rings. Cut rings in half. Dust pizza pan with flour and spray with no-stick spray. Put pizza crust on pizza pan. Spread diced tomatoes and its juice evenly over the pizza crust. Spread pasta sauce evenly over the crust.

In small mixing bowl, smoosh garlic and ground beef together. Use hands to form meatballs 1/2″ inch cross. Sprinkle meatballs, Italian seasoning, and mozzarella evenly over pizza. Put pizza in oven and bake at 400 degrees for 10-to-15 minutes or until cheese or crust is golden brown.

TIDBITS

1) Favorite pizza toppings around the world:

America: bacon, ground beef, bell pepper, extra cheese, mushrooms (ugh. Sorry, I don’t like them), onion, pepperoni, sausage, tomatoes
Australia: shrimp, pineapple, barbecue sauce
Brazil: green peas, hard-boil eggs
China: thousand island dressing, eel sushi
Costa Rica: coconut, pineapple
France: flambée (bacon, onion, fresh cream)
Germany: egg, asparagus
India: pickled ginger, lamb, chicken tikka
Japan: ketchup, eel, squid, and Mayo Jaga (mayonnaise, potato, bacon)
Korea: sweet potato, shrimp
Netherlands: double meat, double cheese, double onion
Pakistan: curry
Russia: mockba (a combination of sardines, tuna, mackerel, salmon, and onions), red herring
Venezuela: corn, goat cheese

2) But if you really want to visit the cutting edge of pizza making you must go to Sweden where the following smorgasbord of toppings are popular: allspice, artichoke, banana, bacon, beets, bell pepper, Bearnaise sauce, cabbage, caper, carrot, chicken, chocolate, crab, curry, duck, eggplant, filet mignon, French fries, fruit cocktail, gorgonzola, guacamole, ham, hard-boiled eggs, honey. kebab meat. leeks, mashed potato, mayonnaise, onion, peanut, pepperoni, pickles, pineapple, raisin, salami, sausage, shallot, shrimp, white sauce, taco spices, tuna, and zucchini.

3) I really can’t explain Sweden’s unbridled culinary wildness. Swedish cuisine was much blander when I visited the country some years ago. Was there a mass poisoning of chefs by rotten lutefisk at a culinary convention? It’s quite possible; how can you detect bad lutefisk?

4) There are more pizza toppings in Sweden than are dreamed of in your philosophy.

– Paul De Lancey, The Comic Chef

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

 

Categories: cuisine, food, humor, international, recipes | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

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