Whoa A.S, a work of art 

Did you make the base...?

The Mole wrote on May 19^th, 2014 at 1:05am:


     No, I cheat these days, buy a blank one from the supermarket and fill it myself.

Just for full details, the ingredients were:

Base sauce: Large heaped tablespoon finely chopped sun-dried tomatoes, 6 cloves of garlic finely chopped, spoonful Sweet Chilli sauce, ground pepper and salt, dash of oregano, thyme, basil, and rosemary, nuke for two minutes and beat together.

Toppings:
Ham
Onion
Spring Onion
Capsicum(three different colours)
Pepperoni
Yellow tomatoes
Pineapple
Mushrooms
Black Olives
Anchovies
Jalapeno Peppers

Cheese:
One third grated Parmesan, two thirds NZ Vintage Tasty.

     It tasted just as good as it looked too! 

I was asked to make a pizza for tomorrow's dinner, and I was told it had to have prosciutto and mushrooms on it.  I guess I'll have to post more information tomorrow.......

Tonight's dinner was baked salmon fillets on a bed of lightly pan fried croutons, parsley and lemon segments, a lettuce and tomato salad, and thinly sliced fennel.

We'll see what I use tomorrow.

I usually spread some tomato paste on the base and sprinkle on some olive oil and oregano (and then the other toppings of course).  I have on occasions, used ajvar instead - it tastes really good but it doesn't stick too well to the base....

I love Calamari..

I normally only use basil if I'm making a Margherita.  It seems to work better with tomato than with other toppings - if you use just a little bit maybe, but too much and the flavour can be a bit too strong.

I do sometimes sprinkle some fresh rocket on the pizzas after they come out of the oven.

The Mole wrote on May 20^th, 2014 at 1:42am:


Try dried octopus ~ flattened and seasoned the Chinese way to eat with your hands as a treat for yourself or the kids.

***

Incidentally, I baked my first raw whole chicken this week. 2 hours at 180º while basting with Chicken Stock. Checked that the core temp was 75º ... which it was.

Left overnight in the fridge to 'settle' ~ then reheated bits for meals.

Best chicken I've eaten in years.

I'm thinking of going commercial ...

I'm also working on a line of halal pork products. 

Lord Herbert wrote on May 20^th, 2014 at 9:42am:


           Next time you do one, try this?
       Find a rosemary bush and harvest a few long strands, add fresh thyme and a little bit of fresh mint, tie loosely around the chook and drizzle honey over it all, then cook and baste just as you usually do.
        Adds a piquancy that's delightful!

     This is a great tool for chooks, or any bird, it can be a bit hard to find, try professional catering suppliers, it's worth the effort/expense though, produces an evenly cooked and golden bird like nothing else can!