A quick and easy meal

After a long day at the footy... order a pizza on the way home.

Rooster Cogburn wrote:After a long day at the footy... order a pizza on the way home.

Or if home Order Pizza of the net

Meatlovers + Onion, Egg and Chilli works for me!

If we're talking post-footy food (or any sport) you really can't go past Villis Cafe

Rooster Cogburn wrote:After a long day at the footy... order a pizza on the way home.

PEDROS PIZZA AT MARLESTON ask fb and oldfella

Ben W wrote:Meatlovers + Onion, Egg and Chilli works for me!

who puts egg on a pizza??? interesting i spose it would work although ive never seen it before
gourmet meat lovers for me xtra bbq sauce and xtra garlic

Ben W wrote:Meatlovers + Onion, Egg and Chilli works for me!

Geez Ben you would be a bit rotten after eating that lot...!!!!......

sounds like a very lethal mix....

I am a subsciber to the "3" rule.

That is, no more than 3 toppings (not including the tomato sauce and cheese).

That is the way the Neapolitan's who invented the genre, intended it.

And being a good apprentice wog (no racism here), just what my Italian school mates called me (being of anglo-saxon heritage). They always asked are you sure you didn't have a distant italian aunty or something? For I always had more affinity with there cuisine than the bangers and mash, Fish and mushy peas, Lancashite hot pot of my own heritage.

However, you guys should try the less is more theory of the Pizza. It all starts with the Pizza base. If that ain't right then the whole thing goes to cock.

Even going so far as to make your own tomato sauce. Still I am betting you don't believe me.

Here is the pearler of all pizzas and just a trifling variation on what the Neapolitans invented all those centuries ago;

- The best pizza base you can muster. Make it if possible if not, don't short change on a ready made bought one.

- Make your own tomato sauce. Won't go to waste - you can use on pasta or whatever later in the week.

- Basil - fresh and lots of it.

- Garlic - fresh and add to your taste.

- Bocconcini - Don't muck around with that cryvac pizza cheese or whatever. Slice up your Bocconcini as it spreads out and you don't need it to coat the full surface area of your pizza.

- Fresh Chilli - If your stomach ulcers can handle it. Just enough to add a bit of bite. You don't need to sear your tonsils.

- Anchovy - Now this usually kills it for some people. But just a small amount goes a long way. Trouble is, most pizza shops add it one anchovy at a time - which is too much saltiness to handle for most palates. Trick is to slice it up and add in small amounts.

And there you have it.

One word of warning. SLice up your basil small to cook on the pizza and then add some fresh leaves after to bring it life.

.......Buon Appettito!

Chambo Off To Work We Go wrote:I am a subsciber to the "3" rule.

That is, no more than 3 toppings (not including the tomato sauce and cheese).

That is the way the Neapolitan's who invented the genre, intended it.

And being a good apprentice wog (no racism here), just what my Italian school mates called me (being of anglo-saxon heritage). They always asked are you sure you didn't have a distant italian aunty or something? For I always had more affinity with there cuisine than the bangers and mash, Fish and mushy peas, Lancashite hot pot of my own heritage.

However, you guys should try the less is more theory of the Pizza. It all starts with the Pizza base. If that ain't right then the whole thing goes to cock.

Even going so far as to make your own tomato sauce. Still I am betting you don't believe me.

Here is the pearler of all pizzas and just a trifling variation on what the Neapolitans invented all those centuries ago;

- The best pizza base you can muster. Make it if possible if not, don't short change on a ready made bought one.

- Make your own tomato sauce. Won't go to waste - you can use on pasta or whatever later in the week.

- Basil - fresh and lots of it.

- Garlic - fresh and add to your taste.

- Bocconcini - Don't muck around with that cryvac pizza cheese or whatever. Slice up your Bocconcini as it spreads out and you don't need it to coat the full surface area of your pizza.

- Fresh Chilli - If your stomach ulcers can handle it. Just enough to add a bit of bite. You don't need to sear your tonsils.

- Anchovy - Now this usually kills it for some people. But just a small amount goes a long way. Trouble is, most pizza shops add it one anchovy at a time - which is too much saltiness to handle for most palates. Trick is to slice it up and add in small amounts.

And there you have it.

One word of warning. SLice up your basil small to cook on the pizza and then add some fresh leaves after to bring it life.

.......Buon Appettito!

the best pizza i have ever eaten was the one my mums boss made for me hes italian best ever, but ive worked in a pizza bar for the past 5 years so i can make a good pizza, but inside shifty is correct nothing beats a trip to vilis-even if it is less than 5 minutes from my house