Comments

White Pizza with Smoked Salmon and Green Garlic; the Update — 18 Comments

  1. Renos are looking great – that floor is gorgeous! I’ll trust you on the white pizza – I love my tomatoes and sauce on pizza too!

  2. Katie,
    The work continues, and looks really great. Your husband is to be complemented. But what’s the hurry; Relatives coming in soon? 🙂
    Puff pastry for pizza crust. That’s a GREAT idea. Gotta be better than that rubber dough that trader Joe’s sells as pizza dough. 🙂
    Can’t believe how nice your garden looks, already. Took cold here yet.
    Cheers,
    Chuck

  3. Tell ton mari qu’y a ceux who have driven the teeth of a prybar into the stringers and pried the f@*#!$%^ flooring into place. And we admire his decision to use the jack instead 🙂

  4. I remember standing on tongue in groove in NC. Cursing too! Could you teach us some cursing words in French? It all comes out beautiful in the end with les maris.

  5. I actually used to hate tomato sauce as a kid so my dad would only ever make me white pizza. The toppings were never as awesome as this though…smoked salmon? Truly amazing stuff.

  6. Belated comment re “thing”. I have two: GARLIC never too much, and DRYING CLOTHES OUTSIDE. (born in 1927
    which makes me Depression Raised.) Love your blog, Dorothy Dufour

  7. I love the idea of using puff pastry for the crust. This pizza sounds great.

  8. I had an argument with a friend in college about that once. She insisted it can’t be pizza if it didn’t have tomato sauce. I insisted it can’t be pizza if it came from Dominos or Pizza Hut.
    There are pizzarias in this area that make white pizzas to die for with ricotta, mozzarella and the occasional good ingredient like broccoli or spinach. If it makes people feel better, you can always call it an open-faced calzone!

  9. Ina, think of this as an ‘un-pi.jpgzza’ – deliciousn, but something else.
    Tamar, it does make a much lighter pizza, which we like – as we eat it all regardless….
    brassfrog, it’s supposed to be 78F this weekend – no more brambles in that weather, can’t wear the heavy clothes LOL
    Zoomie, the thought has crossed our minds… You’ll be the first to know. Maybe it will be for blog readers only… cooking parties!
    Amerloc, strangely, mon mari understood exactly what you’re saying….. LOL
    Cindy, thanks, green garlic is wonderful – plant garlic in the fall, pull it up in the spring before it separates into cloves.
    bph125, what we won’t do to help, right? LOL. He quit varnishing them first, seems to be working better.
    Joanne, smart dad – you’re ahead of the pack on this one, Yes, smoked salmon, lox and cream cheese….
    Val, yes, some people foolishly think one can’t put potatoes on pizza….
    They would be wrong.
    Beth, it’s so much lighter than the regular crust.
    Dorothy, thanks – for your ‘things’ and for the compliment – I love your commenting! I don’t have a ‘solar dryer’.
    Frank – it does make a quick pizza – and delicious, lighter and all that!
    Thanks, Joy
    Rachel, I worked at a Pizza Hut in college. ’nuff said. Ricotta is great on them, too. I’ve tried fresh mozzarella and find I have to, er, drain, it (tip the pan) half way through baking as it releases a lot of liquid. Still good, just not as pretty LOL.
    manningroad, we have neither of them here so I’m safe. Our pizzerias tend to do more white then red.
    Gilli, Pizza Strassburg – that makes sense. I’ll have to look on the menus next time and check that out,
    Cooking Rookie – thanks for the Stumble! Puff pastry tastes like… buttered air!