Re: Breakfast for six days

D wrote:

 
 
On Fri, 6 Dec 2024, Carol wrote:
 

D wrote:
 

 
 
On Fri, 6 Dec 2024, Carol wrote:
 

D wrote:
 

 
 
On Thu, 5 Dec 2024, Carol wrote:
 

Reminds me, I haven't made a pizza in a while.  Yes, I got
some crescent rolls planning some sort of mayhem in the
kitchen (grin).
 

 
So what type of pizza do you do? Deep dish, or thin and
crispy or something in between? Did you ever try "white
pizza"?

 
Medium edging to deep dish.  Not interested in white pizzas,
Sorry.  Others might be so post your recipe for it?
 

 
This time I'm sorry to have to disappoint you. =( No recipe for
white pizza from me. In fact, I very seldom eat or make pizza for
some reason.

 
Well, another posted one!  I split in in 1/2 in my mind and made 2
possible suggestions that might suit some better.
 
It seems there are several types of white pizzas.
 
one I've seen several times uses a standard jar of premade garlic
parmesan Alfredo sauce (note some screaming as some believe it can't
have the name 'Alfredo' unless it's just butter and parmesan aka
Italian recipe'.  I mean the cream and milk version commonly started
with a roux.  Example: Classico and Ragu brands (there are many
brands).  It's basically creamy white cheese vs tomato based.
 
There's a lot of them.  Some appeal to me and some don't.

(the ones that don't appeal use Philly cream cheese)

 
Hmm, interesting. I think, as per the earlier post, that it needs to
be mild and not overpowering. This could be a good combination
perhaps.

Yes, and when I do the sausage Alfredo on pasta dish, I like Andouile
instead of my usual Kielbasa, for the same reason.  Kielbasa tends to
overpower the sauce so the sauce doesn't shine through.  Andouile
balances better in that recipe.

When I looked about, a lot of 'white pizzas' (not all, just lots of
them) use our jarred Alfredo sauces.  They tend to be 'science
experiment' looking on ingredients (one of the worst comes up from
Italy). It's the cost of heavy cream, at least where I am) that makes
it expensive to make from scratch.  However as David says, 'I'm not
afraid of food' (meaning reasonable additives).  I just try to not use
things with a lot of additives.


(there's an ingredients tab on each link to see what I'm talking about
on additives, for each linked item).

<https://www.amazon.com/Sacla-Italia-Alfredo-Pasta-Sauce/dp/B07GT9VWQM/ref=sr_1_18?adgrpid=1330409634702096&dib=eyJ2IjoiMSJ9.F2ieMERX4CfrnFVB-fXbT0sZr3cYVYyIqRpAddPpXQqaQiqXad1FsGXangtsYBEfLGynJNeoRaKzqzWapy6BU6lzWhpC8Q07cAK9K3CxzqRTbXkMkvVcqclZvmfBl-bwjM5yUBejt6w7N2jUMBQoGpiRm049zkKrkH9N1N5K6dD52HWpUtUvIb2xw3UyktrPgm9FpY1yzzAVHd3W5xLLbllLR53ybiFeZOqjnXf2tLYpCXG_yoaMSr3vbryXDAdCEm4dgJbvhjMGUdnm8fhj6tpZQZd2wUrD-VcpkcNV66s.UnQuXK2htk6IqKfCVfRTGmnteC8tgj4GtjOkiQbRtG8&dib_tag=se&hvadid=83150881466555&hvbmt=be&hvdev=c&hvlocphy=85327&hvnetw=o&hvqmt=e&hvtargid=kwd-83150949300084%3Aloc-190&hydadcr=4848_13210751&keywords=classico+alfredo+sauce&msclkid=5f46b360f552171de57bd4348bf10206&qid=1733591037&sr=8-18>

That would hit my avoid list.

Here's better, Bertoli
<https://www.amazon.com/Bertolli-Alfredo-Sauce-Parmesan-Cheese/dp/B000Q3F0QK/ref=sr_1_1_f3_0g_fs_sspa?crid=3US711JBMA4V7&dib=eyJ2IjoiMSJ9.iEtPbuurvZXZgM29Qu792aNaYOZFbLAFJ2NgJ_F_WWM6ojWw9kPUERZ1Or_E15qbiQVGmA8EPb3ukYS-8-ix_TBGMnl3Y8dG-slTwq8Tnt6Z88FmoMmKIEVOrLhCM2_e1IpWQ4lIL3O4B64yBqom0LQ5rLOmZFgM8soE87kbFq58JDT0c0xn1dkAh0sH7V2iD5uE3FKhP2D_AmybYeiX9lIJbW4OO2IJ-U_n1Cfg_TBuhnzHBP2qXG-PpXJmUiHh4uXqooD7kOONpVyWAYNpqhs4qSLBBU5LVWDWfyZIOTY.dmo6d8DsC-n5QYThb4ObrmwBK16PiCFDMMrSrhSaK1I&dib_tag=se&keywords=alfredo+sauce&qid=1733592542&s=grocery&sprefix=alfredo%2Cgrocery%2C99&sr=1-1-spons&sp_csd=d2lkZ2V0TmFtZT1zcF9hdGY&psc=1>

Classico
<https://www.amazon.com/Classico-Creamy-Alfredo-Pasta-Sauce/dp/B000Q5SP42/ref=sr_1_7_f3_0g_fs?crid=3US711JBMA4V7&dib=eyJ2IjoiMSJ9.iEtPbuurvZXZgM29Qu792aNaYOZFbLAFJ2NgJ_F_WWM6ojWw9kPUERZ1Or_E15qbiQVGmA8EPb3ukYS-8-ix_TBGMnl3Y8dG-slTwq8Tnt6Z88FmoMmKIEVOrLhCM2_e1IpWQ4lIL3O4B64yBqom0LQ5rLOmZFgM8soE87kbFq58JDT0c0xn1dkAh0sH7V2iD5uE3FKhP2D_AmybYeiX9lIJbW4OO2IJ-U_n1Cfg_TBuhnzHBP2qXG-PpXJmUiHh4uXqooD7kOONpVyWAYNpqhs4qSLBBU5LVWDWfyZIOTY.dmo6d8DsC-n5QYThb4ObrmwBK16PiCFDMMrSrhSaK1I&dib_tag=se&keywords=alfredo+sauce&qid=1733592542&s=grocery&sprefix=alfredo%2Cgrocery%2C99&sr=1-7>


Anyways, those sauces are easy to thicken more if you want a thicker
sauce on a pizza (add more cheese or cornstarch/flour).

A suitable topping choice for an Alfredo based white pizza might be
thin sliced Andouile and cloud ear, cremeni or oyster mushrooms.  I'd
add black olives and a few grinds of black pepper too.  A sprinkle of
chopped chives wouldn't hurt.