Subj : Re: Weird Pizza
To   : JIM WELLER
From : Dave Drum
Date : Sat Aug 13 2022 04:36:00

-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> Taco pizza is/was very popular in Iowa .... go figger.

 JW> I've had tasty Tex-Mex influenced pizzas before. A few years ago we
 JW> had a mid-range contemporary Canadian food with all sorts of
 JW> unorthodox pizzas as lunch specials. As well as chili con carne
 JW> pizza I recall chicken Alfredo and Thai pizza.

 DD> Title: Happy Joe's Taco Pizza (An Iowa Classic)
 DD> 1    Dough ball
 DD> 1/2 c  Refried beans
 DD> 1/4 c  Taco sauce
 DD> 1/4 c  Pizza sauce
 DD> 1 lb Ground beef
 DD> 1 oz Env taco seasoning
 DD> Mozzarella cheese; shredded
 DD> Colby jack cheese; shredded

 JW> This is fine so far.

 DD> Chopped tomatoes

 JW> I'd add these into the sauce before I baked the pie

They are most likely there because tacos generally have diced fresh
'maters as a topping to the meat/cheese substrate.

 DD> Shredded lettuce
 DD> Cheesy nacho chips

 JW> But skip these two items. Raw lettuce does not belong on a hot
 JW> pizza as a garnish and crushed cheesy chips are redundant when you
 JW> have a generous supply of two real cheeses.

Ditto the lettuce. I'm sure the chips are to give a taco shell crunch.
I'd certainly try one.

 JW> I found the website: Happy Joe is a real guy and his restaurants
 JW> actually do serve that thing!

 JW> I'm finished with pizza for now and on a short run of sardine
 JW> recipes ...

Here's one you may not have .......

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sardine Salad
 Categories: Seafood, Citrus, Vegetables, Herbs
      Yield: 4 servings
 
      2 tb Fine chopped red onion or
           - shallot
      1 ts Grated lemon zes
           +=PLUS=+
      3 tb Lemon juice; more as needed
           Salt
      8 oz (2 tins) sardines packed in
           - olive oil
      1 tb Dijon mustard
      1 lg Celery rib; fine chopped
           Black pepper
      2 tb Capers or cornichons or
           - chopped pepperoncini (opt)
    1/4 c  Dill or parsley leaves and
           - tender stems; chop'd (opt)
 
  In a medium bowl, stir together the red onion, lemon
  zest, lemon juice and a pinch of salt. Let sit about 5
  minutes to mellow the onion’s sting.
  
  Add the sardines and their oil, along with the mustard.
  Use a fork to mash the sardines and vigorously stir
  until the mixture is creamy. Add the celery, a few
  grinds of pepper, and capers or herbs, or a combination,
  if using. Stir to combine. Taste and adjust seasonings
  with salt, pepper and lemon juice. (Sardine salad will
  keep, refrigerated, for 3 days.)
  
  By: Ali Slagle
  
  Yield: 4 servings (about 2 cups)
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM



.... Millennials: They put avocados on everything.
--- MultiMail/Win v0.52
 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

.