Grilled Pizza Article

Stuart,

If I put Spanish olives on a pizza would that disqualify the dish from being called pizza? Sure, they are olives, but they are Spanish and not Italian olives.

Stuart,

If I put Spanish olives on a pizza would that disqualify the dish from being called pizza? Sure, they are olives, but they are Spanish and not Italian olives.

Obviously that could not be a pizza. I make a Southwest pizza with corn, beans, tomato, cilantro and cheddar cheese. This is so wrong that I will not be able to make it anymore.
Walt

I make a Southwest pizza with corn, beans, tomato, cilantro and cheddar cheese. This is so wrong that I will not be able to make it anymore.
Walt

You keep having impure thoughts like that and the pizza allah will strike you dead. You would be wise to spend the rest of your days repenting or there won't be 72 virgins waiting for you in heaven!

Walt, Walt, Walt. Have I been that unclear in my writing? If so, my bad. I didn't say that the ingredients had to be FROM Italy, they just have to be Italian ingredients. Pears, figs, tomatoes, pine nuts, bacon... that's all stuff used in Italian cooking. It doesn't matter if it was grown in New Jersey. It's still pizza.

And I'm afraid that I need again to remind you of the difference between a roadmap and a road. We're talking about TAXONOMY, not taste. The southwestern pizzolatta you describe is no doubt wonderful (and you can make it for me anytime). Just because it can't be called "pizza" doesn't mean it tastes any different.

Walt, Walt, Walt. Have I been that unclear in my writing? If so, my bad. I didn't say that the ingredients had to be FROM Italy, they just have to be Italian ingredients. Pears, figs, tomatoes, pine nuts, bacon... that's all stuff used in Italian cooking. It doesn't matter if it was grown in New Jersey. It's still pizza.

And I'm afraid that I need again to remind you of the difference between a roadmap and a road. We're talking about TAXONOMY, not taste. The southwestern pizzolatta you describe is no doubt wonderful (and you can make it for me anytime). Just because it can't be called "pizza" doesn't mean it tastes any different.

DEAD BUG!!! I just don't know what to call the stuff I make, maybe "flatbread with all kinds of crap on it". I was so looking forward to all those virgins.
Walt

"Pizzolatta." I had the focus group working overtime to qualify that one.

I make a Southwest pizza with corn, beans, tomato, cilantro and cheddar cheese. This is so wrong that I will not be able to make it anymore.

The reason that is so wrong is that you put that nasty soap weed on it!

I make a Southwest pizza with corn, beans, tomato, cilantro and cheddar cheese. This is so wrong that I will not be able to make it anymore.

The reason that is so wrong is that you put that nasty soap weed on it!

If you do not like cilantro don't ever go to Mexico, it is a cooking staple.
Walt

[Robin Garr]

If you do not like cilantro don't ever go to Mexico, it is a cooking staple.

Nor should she ever order Thai or Vietnamese food, and that would be a shame!

It is a peril of my daily existence here in Santa Fe. I learned very quickly which restaurants used it and in what dishes.

Same with the Vietnamese and Thai dishes. Not every one incorporates it. One just needs to be careful!!

For years my three kids have asked that I grill pizza for their birthday parties. I've always been startled by the number of kids who said they've never had it. Liz makes the dough and I do the grilling with just a few toppings, mainly cheese. It really can't be beat.