Pizza

[klflowers]

Hey, I like pineapple...

[Jim White]

Yeah, for me the pineapple is fine. But those black olives I just can't tolerate. I pick off all of them on my slices and toss them onto my wife's slices.

[Attjack]

123

[CaptainMike]

I like pineapple too, it's just weird on a pizza. I like black olives on a pizza, but pineapple and black olives on a pizza is even more weirder, it's like a couple of 8 year olds were doing a pizza experiment. Candy corn would taste better....

[Donw]

“Candy corn would taste better” said by the famous inventor of the “Brussel Sprouts Pizza”. 🙂

[CaptainMike]

Hahahaha!!! Yeah, I guess it could always be worse Donw!

[captainlee]

Thanks for removing the pineapple, it absolutely has no business on a pizza. The olives are great.

[WayneT]

I don't care for pineapple on a pizza with tomato sauce but with a white sauce, bring it on! My favorite is a Parmesan sauce, roasted red peppers, bacon or ham and pineapple.

[CaptainMike]

Hahaha, sounds about as easy as chile verde!

[WayneT]

Considering I've only made cv four times, its' gonna be a long time before I can call it easy. If you have some special technique for peeling those poblanos, I'd love to hear it. I get them as charred and black as I can and then use a paring knife to scrape along the skins to peel it back. Still, it's the most time consuming part of the entire cook.

[CaptainMike]

Try not to over-char them, the main goal is to blister the skin, not necessarily blacken them. Then pop them into a paper bag for about 10 minutes, they should peel easily. And don't worry about getting all of the skin off, most of it is good enough. And open flame is the best technique to employ. I do them on the gas range or over hot coals.