Comments on: Solving the Italian restaurant equation

By: Debbie

Debbie — Thu, 18 Oct 2012 20:37:19 +0000

I’ll be trying the cauliflower pizza recipe that Salemite sent in. Sounds interesting and I like cauliflower. I don’t think I’ve ever seen it at the downtown farmers market. Lots of broccoli but no cauliflower.

By: Jp

Jp — Thu, 18 Oct 2012 17:42:11 +0000

Try reheating leftover pizza in a frying pan on a low/medium heat setting. Gotta’ keep an eye on it to make sure the bottom doesn’t burn, but doing it this way is a whole new taste experience. The method works best on thin crust pizza. Thicker (pan) crust tends to burn on the bottom before the top and toppings are warmed enough.

By: Kristen

Kristen — Thu, 18 Oct 2012 13:21:55 +0000

You can’t microwave pizza…either has to be cold or heated up in some legitimate fashion. I usually use my broiler because I don’t have a toaster oven.

By: Lindsey Nair

Lindsey Nair — Thu, 18 Oct 2012 13:14:10 +0000

I like cold pizza but my husband thinks it’s a waste. So I eat it when he isn’t around sometimes, but he has also sold me on using the toaster oven, which makes the crust a little crispy and the cheese bubbly again. Microwaves suck for this – they make the crust rubber.

By: Jeff

Jeff — Thu, 18 Oct 2012 01:18:51 +0000

Restore leftover pizza? Cold pizza is one of the great joys of life. Or is that only in Bachelorland?

By: Debbie

Debbie — Wed, 17 Oct 2012 21:15:44 +0000

I agree with you on the toaster oven, Lindsey. I use mine all the time. I love that mine automatically shuts off when the time I’ve programmed it for is up too. It’s saved me from burning cornbread a few times.

By: Salemite

Salemite — Wed, 17 Oct 2012 18:49:25 +0000

http://www.onegoodthingbyjillee.com/2012/08/the-astonishing-cauliflower-pizza-crust-you-have-to-taste-it-to-believe-it.html

By: Salemite

Salemite — Wed, 17 Oct 2012 18:48:52 +0000

This is an awesome recipe for a great gluten free, carb free pizza crust! We made a few up last week and they were delicious!

By: Kristen

Kristen — Wed, 17 Oct 2012 17:47:52 +0000

On a semi-Italian food related note, I tried out something I’d read from a poster here on this blog. Someone posted about putting cherry tomatoes in the blender and buzzing them to make a pasta sauce, then baking it over the dish in the oven. Our cherry tomato plants were the big winners this year, so I did this 2 or 3 times to use them up. I put a few aside to quarter, put the rest in the blender with basil and a few garlic cloves, then poured it over pasta before putting it in the oven. It made a light, fresh-tasting sauce – a BIG hit in my house.

By: Lindsey Nair

Lindsey Nair — Wed, 17 Oct 2012 17:47:28 +0000

And here’s a random side note about pizza: In my opinion, the best way to (almost) restore leftover pizza to its original glory is in a toaster oven. I don’t know how I ever lived without a toaster oven.