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Pizza Toppings: Simple/Elaborate, Traditional/Unusual


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9 hours ago, Victoria36 said:

Ever tried shrimp, crab and lobster pizza?

 

I made a deep dish, square pie, stuffed crispy crust shrimp, crab and lobster pizza, with a pizza sauce and cocktail sauce mixture with old bay seasoning in the sauce..

Mozzarella cheese and diced tomato and with pesto.

 

I made it at home, I made my first $500 on it, selling it by making it at my restaurant.

 

:)

Not my thing personally, but I'm all in favor of anything that makes you money and attracts attention to your business.

 

My first step  at one of my jobs, immediately after culinary school, was running the under-performing pizza station. I was utterly shameless in throwing anything we had left over onto a pizza, and finding combinations that made some kind of sense to me. My proudest moment was probably the time we found a bunch of frozen squid while doing inventory. The Athens Olympics were underway at the time, so I stewed the squid, cooled it in its sauce, and then put it on a pizza with black olives, red onion, diced tomatoes and feta. I called it "The Olympian." :)

 

About half the people who looked at it made faces of disgust, and said "Oh my GOD! Squid? On a PIZZA?"

 

The other half looked at it with faces of delighted incredulity and said "Oh my GOD! Squid... On a PIZZA!" and cleaned us out.

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“Who loves a garden, loves a greenhouse too.” - William Cowper, The Task, Book Three

 

"Not knowing the scope of your own ignorance is part of the human condition...The first rule of the Dunning-Kruger club is you don’t know you’re a member of the Dunning-Kruger club.” - psychologist David Dunning

 

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11 hours ago, Victoria36 said:

Ever tried shrimp, crab and lobster pizza?

 

I made a deep dish, square pie, stuffed crispy crust shrimp, crab and lobster pizza, with a pizza sauce and cocktail sauce mixture with old bay seasoning in the sauce..

Mozzarella cheese and diced tomato and with pesto.

 

I made it at home, I made my first $500 on it, selling it by making it at my restaurant.

 

:)

A favorite local place (sadly closed now) used to have what they called a DelMarVA Pizza on their menu - shrimp and crab (no lobster).  We ordered it often.  But it was a white sauce pizza, not tomato sauce - I do not care at all for the combination of seafood and tomatoes.  It was cooked very carefully and the shellfish was still tender and sweet and not overcooked and dry.  No matter what kind of sauce you use, overcooking is something that you would have to really be careful about.  People will buy it once out of curiosity, but won't spend the money again if it is dry.  

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23 hours ago, Victoria36 said:

Ever tried shrimp, crab and lobster pizza?

 

I made a deep dish, square pie, stuffed crispy crust shrimp, crab and lobster pizza, with a pizza sauce and cocktail sauce mixture with old bay seasoning in the sauce..

Mozzarella cheese and diced tomato and with pesto.

 

I made it at home, I made my first $500 on it, selling it by making it at my restaurant.

 

:)


Welcome to Egullet and congratulations on your success.   I’m a great fan of seafood in red sauce, it’s a staple of North End Italian food (I’m originally from Boston).  You sort of lost me with the cocktail sauce and old bay.   Love to see pictures of this or other things you make.   Where is your restaurant?

11 hours ago, Kim Shook said:

A favorite local place (sadly closed now) used to have what they called a DelMarVA Pizza on their menu - shrimp and crab (no lobster).  We ordered it often.  But it was a white sauce pizza, not tomato sauce - I do not care at all for the combination of seafood and tomatoes.  It was cooked very carefully and the shellfish was still tender and sweet and not overcooked and dry.  No matter what kind of sauce you use, overcooking is something that you would have to really be careful about.  People will buy it once out of curiosity, but won't spend the money again if it is dry.  

Crab Pizza is sort of a thing around here (DC).   I made a version for last years seven fishes in the Ooni Pizza oven using a jack Mornay sauce as the base.  I’ve only had two Crab Pizzas other than my own, and would be interested in anyones input with more experience.

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I could be tempted to try a seafood pizza - we're veddy fond of shrimp, clams, oysters, scallops, Ches blue claws . . .

 

my Flammekuchen uses creme fraiche - that tends to thin down/melt, not sure it's a good base for a "white pizza"

 

I can see popping the pizza&sauce in a hot oven to get it started, then add the seafood later so it does not rubberize....

 

so....whadda' ya'll use for a seafood "white pizza" sauce?

 

(I'm from Philly - not much history of white pizza to judge,,,,,)

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