http://www.kosherblog.net/2004/01/07/sneak_preview/ Finding the finer side of everyday kosher living Wed, 19 Nov 2008 14:58:52 +0000 http://wordpress.org/?v=2.6 http://www.kosherblog.net/2004/01/07/sneak_preview/#comment-891 jabbett Thu, 29 Apr 2004 10:11:22 +0000 http://www.kosherblog.net/2004/01/07/sneak_preview/#comment-891 You mention cornbread crust... I've seen (treyf) cornbread pizza shells sold at Bread & Circus, and in my not-strictly-Kosher days, I used them quite successfully for a delicious breakfast pizza with scrambled eggs, salsa, cheese, and vegetarian bacon. You mention cornbread crust… I’ve seen (treyf) cornbread pizza shells sold at Bread & Circus, and in my not-strictly-Kosher days, I used them quite successfully for a delicious breakfast pizza with scrambled eggs, salsa, cheese, and vegetarian bacon.

]]> http://www.kosherblog.net/2004/01/07/sneak_preview/#comment-890 jabbett Thu, 29 Apr 2004 10:08:57 +0000 http://www.kosherblog.net/2004/01/07/sneak_preview/#comment-890 I tried to find Goya Masarepa in my local Stop & Shop last night, but to no avail. Is it a fresh or frozen item? I tried to find Goya Masarepa in my local Stop & Shop last night, but to no avail. Is it a fresh or frozen item?

]]> http://www.kosherblog.net/2004/01/07/sneak_preview/#comment-889 Janet Rosenbaum Wed, 28 Apr 2004 17:12:22 +0000 http://www.kosherblog.net/2004/01/07/sneak_preview/#comment-889 I don't know about Uno's, but I grew up in the Chicago area, and what I've been really happy with for stuffed pizza has been to use masarepa (Goya, OU) with package directions and shape it into a deep dish pizza shape (it doesn't need a pan to support it since it stands up by itself) and put lots of oil on the pan. Thaw and squeeze out some frozen spinach and mix with shredded mozarella and lots of chopped garlic and fresh ground pepper and maybe some whole pine nuts and pesto, and top with a good tomato sauce. It's much easier than for most doughs since you hardly have to manipulate the dough, and it's pretty authentic, though I'm not sure whether cornbread crust has made it out of Chicago. For a wheat crust, you really do want a yeast dough (rather than a no-rise dough you mention) with fat mixed into it. I would do half a saturated fat like crisco and half olive oil if I really cared about replicating the texture, and maybe play around with substituting butter for the crisco. Let rise once, punch down and put it in your well-greased pan, let it rise again like 20-30 minutes, put in your fillings, and go. I don’t know about Uno’s, but I grew up in the Chicago area, and what I’ve been really happy with for stuffed pizza has been to use masarepa (Goya, OU) with package directions and shape it into a deep dish pizza shape (it doesn’t need a pan to support it since it stands up by itself) and put lots of oil on the pan. Thaw and squeeze out some frozen spinach and mix with shredded mozarella and lots of chopped garlic and fresh ground pepper and maybe some whole pine nuts and pesto, and top with a good tomato sauce. It’s much easier than for most doughs since you hardly have to manipulate the dough, and it’s pretty authentic, though I’m not sure whether cornbread crust has made it out of Chicago. For a wheat crust, you really do want a yeast dough (rather than a no-rise dough you mention) with fat mixed into it. I would do half a saturated fat like crisco and half olive oil if I really cared about replicating the texture, and maybe play around with substituting butter for the crisco. Let rise once, punch down and put it in your well-greased pan, let it rise again like 20-30 minutes, put in your fillings, and go.

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