Comments on: Pizza with Microgreens a la Edwin

By: rebirthoftonya

rebirthoftonya — Wed, 22 Feb 2006 21:09:46 +0000

Marketman, if you don’t know how to make pizza dough (although I would like to learn), what brands can you recommend that make passable or good frozen pizza dough?

What dough did you buy for this succulent looking pizza?

Thanks.

By: fely barcelon

fely barcelon — Tue, 21 Feb 2006 06:14:18 +0000

Great!thanks a lot for your advice (pizza stone)and as always, everyday, I look forward to your new write-ups/ideas/tested recipes. More power.

By: pizza_geek

pizza_geek — Tue, 21 Feb 2006 00:54:48 +0000

In the States, pizza with feta cheese is not uncommon. Specialty pizza places in the West Coast sprinkle crumbled feta cheese on pizza which are slightly browned fresh out of the oven. Sometimes chicken, spinach, tomatoes or arugula, in addition to drizzling of extra virgin olive oil or, if you’re known regular, truffle oil, are included in the toppping.

In the East Coast, especially in NYC area, pizza with feta topping are available in most large pizza chains (think Ray’s – not that I would recommend Ray’s) or in ALL pizza places in the Greek neighborhood of Queens, specifically Astoria.

By: Marketman

Marketman — Mon, 20 Feb 2006 07:08:47 +0000

fely, I think I got my pizza stones in the states but you might find them at Cooks exchange. But if you don’t want to pay too much and still get the say effect, buy 2 or 3 large “Vigan” natural red tiles at the hardware store, wash them well, put them in a cool oven and heat the oven with the tile inside then use as you would a pizza stone. So much cheaper and should work just as well…

sha, I have heard of feta pizza but it is unusual, fried neurons, creme fraiche with salmon sounds really good. Maria, welcome and thanks for visiting marketmanila. spanx, thanks and hope you keep coming around for a visit! ana, a few months in the fridge might be a bit long, no? Hope you don’t get a tummy ache!

By: fely barcelon

fely barcelon — Mon, 20 Feb 2006 02:47:03 +0000

i feel like going home and do the same thing. By the way, where could I buy a pizza stone. thanks a lot and thanks also for your wonderful ideas.

By: sha

sha — Fri, 17 Feb 2006 10:40:11 +0000

i wonder if this is only in Athens since most friends visiting always ask me again if they heard me right.
FETA Pizza they call it horiatiki just like what prepare a greek village salad

By: fried-neurons

fried-neurons — Fri, 17 Feb 2006 06:44:44 +0000

Smoked salmon pizza is good! There’s a small chain here in the Bay Area called Applewood Pizza, and they serve one with smoked salmon, creme fraiche, and capers. Basically they cook the pizza first and add the creme fraiche and capers after it comes out of the oven. Yum!

By: maria

maria — Fri, 17 Feb 2006 05:33:07 +0000

grabeh! mukhang ang sarap nyan ah! it made me want to bake some pizza. thanks for being the marketman. i’ll be checking your blog as often as i can.

By: spanx

spanx — Fri, 17 Feb 2006 03:35:28 +0000

kudos to the hardest working pinoy foodie blog on the ‘net. complete with mouth-watering pictures to boot!

have a great weekend, marketman! your blog now has become, in more ways than one, my daily bread “,

By: ana

ana — Fri, 17 Feb 2006 02:17:23 +0000

Hey MM, you gave me an idea on what to do with that smoked salmon and herbed cheese sitting on our fridge. I hope it’s not rotten yet. We got those for Christmas pa! I was thinking of what to do with that very pungent herbed cheese for the longest time. Do you think it’s good if I put them together on a pizza?