Flat like a pizza, rolled like a wrap, or folded in half?
Not exact matches
So, the great thing about this Beef Tenderloin & Tomato
Pizza with Ancho Crema is that you can use thin slices of any leftover steak
like top sirloin, ribeye,
flat iron — or even fajita meat!
We eat spaghetti with «meat sauce» (basically: cook an onion and some ground beef, drain, cook some garlic & red pepper flakes in the leftover fat, add a jar or two of tomato sauce — we
like Classico because it's not sweet — toss in parmesan and Italian seasoning, and let it cook while you boil the noodles) «smashed» chicken (what we call chicken that's been beaten
flat with my rolling pin and then cooked in the cast iron pan on really high heat), and homemade
pizza pretty much every week.
It can be mashed
like potato, crumbled
like breadcrumbs, made into
flat - bread,
pizza bases, stir fried, steamed in florets or baked whole.
The next evening, with the remaining dough, I decided to make just a regular
flat pizza but I pinched the sides,
like you would on an apple pie, brushed the sides with EVOO and shook some garlic salt on top of the olive oil.
The secret ingredient to making this taste
like pizza and not garlic - herb
flat bread is the vegan - parmesan - shaky - shake (official title) that we will sprinkle on generously after all the toppings have been laid down.
For this recipe I
like to keep the crust a bit thicker, more
like an American style
pizza and less crunchy
flat bread, so it just makes one
pizza.
With your palm
flat under it, get it to shoulder level - you'll look
like a waiter serving a
pizza (or a shotputter).