I never made the pizza. I usually serve it over linguini, but that's a good idea. I think I'd roll in some fresh herbs.
Actually Ciopino is a San Francisco thing. Does that make me a moderate? Speaking of saffron, how bout Shrimp with Saffron Basil Cream Sauce Pizza? On Thu, 03 Feb 2005 12:32:19 -0600, Jim Campbell wrote: > Hah! You right-wing nutballs with your.... um... incredibly delicious > pizzas... > > Just kidding Sam :) > > What do you put in your dough for your seafood pizzas? I made something > very similar to your Ciopino Pizza a while back (almost like Pizza > Etoufee), and rolled in some freshly crushed white peppercorns and > garlic that I'd sauteed in safflower oil with a little bit of saffron. > It gave the dough a very neat color, and tasted terrific. > > - Jim ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~| Find out how CFTicket can increase your company's customer support efficiency by 100% http://www.houseoffusion.com/banners/view.cfm?bannerid=49 Message: http://www.houseoffusion.com/lists.cfm/link=i:5:146133 Archives: http://www.houseoffusion.com/cf_lists/threads.cfm/5 Subscription: http://www.houseoffusion.com/lists.cfm/link=s:5 Unsubscribe: http://www.houseoffusion.com/cf_lists/unsubscribe.cfm?user=89.70.5 Donations & Support: http://www.houseoffusion.com/tiny.cfm/54
