The Lazy Gourmet

[Rusty Edge]

Mamma Lucrezia's in Bellefonte, PA has the best seafood pizza I ever tasted. Robert Irvine agrees.

Clams, shrimp, scallops, mussels, vodka sauce and mozzarella on a garlic herb crust.

The vodka sauce is a white sauce. Flavors and textures are awesome. It is on the verge of being too wet, and is neater to eat with a knife and fork than by hand. I think you have a point, and I make efforts to drain and dry the shrimp.
 

[Buster's Uncle]

I did make a --- salmon? pizza while I was in college in my Pizza God days.  Sort've a disaster.  My folks ate it, mind.

But they complained some.

[Unorthodox]

Seafood pizza...I could have gone my life without hearing that combo...


Not lazy, but as requested, the boss got Steak au poivre for dinner with rosemary roasted potatoes. 

[hEtErOdOx]

And it was delicious. 😘😘

[Rusty Edge]

Forgot to mention an accidental discovery ( due to shortages in my fridge) of a great pizza combination-
Bacon bits and breakfast sausage on Manchego and Jarlsberg.

[Unorthodox]

how was that not a go-to from the get go? 

[Unorthodox]

I've been experimenting with old french style braising quite a bit lately.  Chicken, pork, Beef.  Just generally playing with the concept. 

One of the better ones, however, was a mish mash that I ended up making insert mexican dish chicken out of.  (tacos, enchiladas, whatever).

Rub chicken breasts with a good spicy rub.  I used a garlic chile rub.  Do a quick pan sear on it and remove to a roaster pan.  Cover the chicken in a mix of tomatillo salsa, chicken broth, onions, and bell peppers.  Bake on 350 for 3 hours.  Shred the chicken.

Mostly the same recipe but I've taken to dicing the chicken before the rub, and anaheims in place of bells. 

[Unorthodox]

Beef Bourguignon on tap for the weekend. 

It's really NOT as involved as it looks when making a meal for 6. 

This is where I started, and aside from some minor seasoning changes, still roll with. 
https://www.tablespoon.com/recipes/julia-childs-beef-bourguignon/cdda3ccc-3623-4363-8095-aaca1a3f8313

[Rusty Edge]

how was that not a go-to from the get go?

You know how it is. Cooking for an audience. Have to please at least two people per pizza. There are Mozzarella expectations, among others.

But it should have been. You're right. Let's call this an Aha! moment. What I need to be doing is making some personal sized crusts for experimental purposes that I can fit around the primary pizza(s). Had I been doing that all along, I would have hit on more meat and cheese combinations. 

Breakfast sausage isn't in the fridge that often, and bacon bits are used more as a seasoning for potatoes and Brussel sprouts or grilled cheese than as a primary protein. Instead, I usually chop bacon strips as a pizza topping. But using granular bacon and sausage worked well together.

[Rusty Edge]

Just passing this along, because it looks like a great deal.
https://deals.mostlycoupons.com/lifesmart-15-kamado-ceramic-grill-53073.html

[Buster's Uncle]

Trimmed a lot of superfluous nets garbage off that link; it was breaking page width.

[Rusty Edge]

Thanks. It didn't look like much when I copied it.

[Rusty Edge]

Two nights ago I made a personal sized test pizza as well as the usual. Barbeque sauce, Manchego cheese , chicken and Honeycrisp apple . I loved it, she thought it was too sharp and too sweet.

[Unorthodox]

Apple?  Seriously?  And I thought the Pineapple debate was weird. 

Never heard of apples with bbq sauce in general, but on pizza no less? 

If you want an apple, though, I would think one known more for cooking would work better as a pizza topping.  I mean, honeycrisp, while they can bake, are mostly a snacker apple.  Braeburn or Golden delicious would probably cook up better on a pizza. 

Just looking at that, I'd say switch the apple and go with parmesean and fetta...but it really kinda depends on the type of bbq sauce. 

[Rusty Edge]

Yeah. Well, the issue is my wife's palate more than anything. She and her mother aren't much for Cayenne and chili powder. They seem to be overly sensitive to capsaicin and metals. The sauce was simply one of Famous Dave's regular sauces from a bottle sold in a store. It wasn't even his Devil's Spit variety.

That said, one of her all-time favorite restaurant appetizer dishes was a chicken flatbread with a pesto sauce, a Kenyan coffee barbeque sauce, and slivers of Granny Smith apple prepared in an oak fired clay oven. That and Irish coffee are the only way I've seen her consume coffee and actually like it. Me, I drink mostly light roast decaf black for the supposed health benefits. Never seen decaf Kenyan, so none of that in the house, either.

Again, in this case I was just using up the odds and ends. She doesn't like Basil, so I don't have it on hand to make a pesto.

Parm and Fetta sounds interesting. Might be the basis of a future test pizza. Probably with black olives, gyro meat, and possibly Roma tomatoes.