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Message started by Rat Man on Apr 7th, 2020 at 8:31pm

Title: New Kind of Pizza
Post by Rat Man on Apr 7th, 2020 at 8:31pm
   There are so many pizza variations it's daunting.  Tonight Mike brought home one I'd never tried before.  It was a sausage and egg pizza.  I've never heard of egg on a pizza.  I've put it on a burger many times but this was a new one on me.  It was delicious.  I would order it again. 
    Have you ever had egg on a pizza.  Have you tried a new kind of pizza recently?

Title: Re: New Kind of Pizza
Post by Mersa on Apr 7th, 2020 at 8:40pm
Egg is pretty normal on things in Australia. Seems in order for something to be Australian cuisine they just slap an egg and some beetroot on.

Non savoury sweet desert pizza is weird to me , basically a bad waffle in my eyes

Title: Re: New Kind of Pizza
Post by vetryan15 on Apr 8th, 2020 at 3:44am
There was a small restaurant in Mullica Hill, that served a breakfast pizza, had sausage,  bacon egg and cheese.  Its been about 4 years, but i remember it being very good

Title: Re: New Kind of Pizza
Post by Teg on Apr 8th, 2020 at 4:58am
Egg on a pizza is quite common here.
Usuallly it is called "O sole mio", and has an egg in the middle. It often comes with either sausage or ham, and sometimes with some spinach.

Title: Re: New Kind of Pizza
Post by JudoP on Apr 8th, 2020 at 7:03am
I've had it with 'white sauce' pizza variations, they have a composition somewhat similar to carbonara with lots of prosciutto and mushrooms and creamy sauce instead of tomato under the cheese. Absolutely delicious.

Title: Re: New Kind of Pizza
Post by Curious Aardvark on Apr 8th, 2020 at 9:14am
if you're making your own - and you've got time so why aren't you ?

I like to use different types of pesto as a base instead of a tomato sauce.
lidl does three different types for a few pence a jar.

Keeps quite well and just stops all pizzas tasting of tomato puree :-)

I've seen the egg ones, not yet tried it. I tend to make my crust fairly thick and fluffy so cook for about 20 mins - an egg would be hard as  a bullet by the end. So not actually tried it.

If you're going for the 5 minute blast furnace variety, eggyolk should still be runny. That would work really well.

Cheese wise I use low fat mature cheddar.
Has all the stringiness of of mozzarella but plenty of flavour as well. I just don't see the point of mozzarella :-)


Title: Re: New Kind of Pizza
Post by Rat Man on Apr 8th, 2020 at 11:04am
This particular pizza used a scrambled egg.  They must have added it at the very end of the cooking process in that the egg was still very soft.  If they had started baking the pizza with the egg it would have been concrete. 

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