
Prof Patpending
Bodgit and Scarper Industrial
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Posted - 2008.10.06 11:16:00 -
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Originally by: Axel Stryder
Goons didn't kill BoB, so technically you didn't win the war, now shut up.
Good write up Zand!
I am rather fond of pizza, however I can't afford to have a take out or go to a restaurant every time I fancy one. So I like to have a frozen pizza or two on hand. The problem I generally find with frozen pizzas is that the picture on the box always looks great, but when you open it up there are about three bits of grated on top of a biscuit with a bit of tomato sauce spread on it. Experience has taught me that if I want a frozen pizza with a decent amount of cheese on it I have to buy the '4 cheese' or 'cheese deluxe' ones. Even the though the base isn't always much better than the afore mentioned biscuit.
I don't really remember what made me try Goodfella's Deep Pan Pizza for the first time, but I was pretty impressed with the Cheese Supreme. It not only has plenty of cheese on, but also the base, when cooked, was crispy on the outside and soft and spongy inside. It's the first frozen pizza that I've come across which actually looks anything like the picture on the box. It tastes like a Margharita with extra cheese. The price is reasonably good too because although they cost ú2.07 individually, you can get the Cheese Supreme in packs of two for ú3.15. The pizza itself is about the size of the small pizza you might get if you went to a take away or restaurant. This makes it just right for one person if you are eating just the pizza (and you're a bit of a pig, like me). Although if I have to share it with my partner I tend to do something else with it, usually Heinz baked beans and sausages. I find the Cheese Supreme quite versatile because you can add your own choice of toppings or have it as it is. I have four mains ways I like to prepare it:
Note: If you're adding toppings, don't just put them on top of the pizza unless you want dried, shrivelled and possibly burnt offerings on top of your pizza. The exception to this is pepperoni, but even this will shrivel a bit. 1. The easiest and most obvious way to prepare the pizza is to just bung it in the oven for the allotted time.
2. Then there is the standard topped pizza. To ensure that the toppings don't just dry up during cooking, take a small bladed knife and lever off as much of the cheese as you can. This is best done while the pizza is still frozen. Then add your choice of toppings and put the cheese back on top of them. Finally bung it in the oven for the allotted time. 3. I got the inspiration for this next one from a pizza I tried at a restaurant. Peel the cheese off as before. Spread the de-cheesed base with a barbeque sauce (not too thickly or your topping will slide off and you'll have to retrieve it from the bottom of the oven), add your choice of toppings, replace the cheese and bake as usual. I find that barbeque sauce goes well with most toppings.
4. Last, but not least is another inspiration I got from a pizza I tried at a restaurant. They made a pizza with a white, creamy sauce instead of the usual tomato. I couldn't replicate it so I improvised and liked the results. Peel the cheese off as usual. Add your desired toppings(I find this is good with mushrooms and chicken, but feel free to try what you want), drizzle cream (I use double because that's what I usually have on hand) over the toppings, making sure not to overflow and make a complete mess like I sometimes...OK often...do. Then replace the cheese and bake. This one is also nice with a few herbs if you want to add them aswell. At this point I'd better warn you that the toppings sometimes start to slide off the pizza you slice it, or is that just because I add too many toppings. Either way it certainly isn't detrimental to the taste of the pizza, which if I say so myself is rather good. Once I've added the extras I actually prefer it to any take away or restaurant pizzas.
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