Subscribe: Comments on Kitchen Unplugged: Green olive & artichoke pizza with pecorino
http://gattinamia.blogspot.com/feeds/8671965582789705034/comments/default
Added By: Feedage Forager Feedage Grade B rated
Language: English
Tags:
beautiful  blog  crust  favorite  find  gattina  glad  good  great  love  make  oil  olive oil  olive  pizza  recipes  topping 
Rate this Feed
Rate this feedRate this feedRate this feedRate this feedRate this feed
Rate this feed 1 starRate this feed 2 starRate this feed 3 starRate this feed 4 starRate this feed 5 star

Comments (0)

Feed Details and Statistics Feed Statistics
Preview: Comments on Kitchen Unplugged: Green olive & artichoke pizza with pecorino

Comments on Kitchen Unplugged: Green olive & artichoke pizza with pecorino





Updated: 2017-09-23T08:05:19.351-07:00

 



Three of my favorite things on one pizza...awesome...

2007-01-31T15:18:00.000-08:00

Three of my favorite things on one pizza...awesome.



Gattina, You have a awesome blog. The pictures spe...

2007-01-31T08:29:00.000-08:00

Gattina,
You have a awesome blog. The pictures speaks of themselves how wonderful your cooking is.
-Sushma



The pizza looks fabulous - 2 of my favorite foods....

2007-01-30T12:33:00.000-08:00

The pizza looks fabulous - 2 of my favorite foods.
Did you know that Spain provides Italy with most/a lot of the olives and olive oil used there?
There are tankers hauling it from Spain to Italy.



These are some of my favorite flavors on pizza! Yu...

2007-01-30T10:40:00.000-08:00

These are some of my favorite flavors on pizza! Yum! On vacation in Provence, I spent an embarrassingly huge amount of money on olive oil. I couldn't resist the little shop that offered tastings and such detailed flavors. Now it's hard to know what supermarket oils are decent, so thanks!



yum. wow -- i'm in love with your blog. so glad t...

2007-01-30T07:10:00.000-08:00

yum. wow -- i'm in love with your blog. so glad to have found you. i can't wait to try this. thanks for posting it!



Just yummy. I love the combination you chose for ...

2007-01-30T05:43:00.000-08:00

Just yummy. I love the combination you chose for the topping. I just got a whole grain baking book and am going to venture into making pizza myself.



Beautiful as always. I need to find that evoo.

2007-01-29T17:02:00.000-08:00

Beautiful as always.

I need to find that evoo.



Those are adorable little pizzas. Your photo is to...

2007-01-29T11:55:00.000-08:00

Those are adorable little pizzas. Your photo is top notch!



Asha sweetie, thanks for always giving me such a b...

2007-01-29T09:47:00.000-08:00

Asha sweetie, thanks for always giving me such a big encouragement!

Ellie, thanks! The only problem for me, if I wanted to make very thin crust, this tiny size pretty hard to judge.

Burcu, from a person like you always impress me with wonderful recipes, your compliment means a lot to me :D

Brilynn, I agree with you... just keep trying, and keep spending (hehee). I usually keep more than one evoo.

Marce, it's just wonderful to receive your advice, thank you so much!!!

Anh, I have a taste for sth salty and oily, glad to have someone like you on the same frequency :D

Krithika, heheee :D thanks for your sweet words!

Judith, thanks for your great advice too!!!

Angie, if you come, I'll make you a whole pie! Too keep that holes, our fingers got to install TLC sensor (you're an experience baker I know you have no problem for that) And some recipes yield more porous texture.

Susan, it's just wonderful to have your visit! I saw your blog, so beautiful!

Pat, glad you like my choice of topping! My taste is pretty wide when come to pizza, from pizza bianco to 10 different things jamming in!

Callipygia, really thanks for your kind words hon! I have another way to yield very brown bottom crust without using baking stone... after you stretch the pizza dough and top it up, lay it on the "back" of your baking tray (I assume you guys use baking tray to bake pizza, right? Anyway, pre-grease the back). Tuck the tray inside the hot oven, after 5-7 minutes (do this step quick, and with a big spatular on on hand...) open the oven door, use the spatular to push the pizza (it's slight harden already) directly on the rack, take out the tray. Bake until its all done. Mine turned out with a good brown color. Next time when I post my pizza, I'll elaborate it little bit :D

Sri, thank you for your compliment! Taking pizza photo is harsh for me... I don't want to eat it cold! :D

Sher sweetie, you're always so sweet! Thank you!

Paz, thank you my friend :D

Simona, you're such a darling *baci*

Lis, hehee... my husband used to eat pizza for breakfast :D

jyothsna, thank you for your visit!!!



What a lovely crust! Its my first visit here and I...

2007-01-29T07:46:00.000-08:00

What a lovely crust! Its my first visit here and I can see you have a treasure chest of recipes here!!



OMG that's like the ultimate breakfast for me!! h...

2007-01-29T06:40:00.000-08:00

OMG that's like the ultimate breakfast for me!! haha Seriously, it looks so good that I'd eat it for breakfast (and lunch and dinner) in a heart beat. =)



Darling, I think you have to open a resturant so a...

2007-01-29T04:30:00.000-08:00

Darling,
I think you have to open a resturant so all the pepole can come to taste your wonderul recipes! You're a genius!!
Baci



Oh, I like the looks of this. And I always like t...

2007-01-28T20:13:00.000-08:00

Oh, I like the looks of this. And I always like to find some good, inexpensive EVOO (Yeah, thanks Rachael).

Paz



That crust--perfection! And the topping makes me ...

2007-01-28T18:46:00.000-08:00

That crust--perfection! And the topping makes me drool. :):) You keep topping youself with every post!



Gattina that's a perfect porous crust...those snap...

2007-01-28T13:18:00.000-08:00

Gattina that's a perfect porous crust...those snaps look great and making my mouth water.



Gattina- what a great tip about the Spectrum oil, ...

2007-01-28T13:04:00.000-08:00

Gattina- what a great tip about the Spectrum oil, which I'm sure I can find here. I was just talking with a friend about wanting to spring for the good stuff like McEvoy...but now I can hold off. The crust, the crust, I really need to get a pizza stone, mine didn't look that beautiful.



Gattina, I have a thing for mini versions of food...

2007-01-28T10:48:00.000-08:00

Gattina,

I have a thing for mini versions of food, so your tiny pizzas won my heart!

The ingredients you chose as the pizza topping are delicious and I bet they are perfect together!!



Oh, what a treasure of a site you have here Gattin...

2007-01-28T09:40:00.000-08:00

Oh, what a treasure of a site you have here Gattina! I saw your comment at Patricia's Tecnicolor Kitchen, and I'm so glad I popped over for a visit!
I live in LA but grew up in Providence, so all of these homemade breads, pizzas, and pastries are dear to my heart. I agree about using good olive oil; it can enhance so many dishes.

Susan
Food "Blogga"



Oh my god!!!!!!!!!!! How did you make that porous ...

2007-01-28T05:16:00.000-08:00

Oh my god!!!!!!!!!!! How did you make that porous crust??? It's so beautiful, how I yearn for a HUGE slice of that!!!



Every autumn/winter in Italy we await the olio nov...

2007-01-28T02:24:00.000-08:00

Every autumn/winter in Italy we await the olio novello. It is new for only a short period of time, but it is so exquisite that you find a finger is pretty much all you need!
I rarely find an oil I don't like, but those that have been blended and filtered to make them universally acceptable are in truth universally blah.



You need to slow down ... can't keep up with you. ...

2007-01-27T15:50:00.000-08:00

You need to slow down ... can't keep up with you. crust looks amazing



Agree with Brylinn on the importance of great oliv...

2007-01-27T13:49:00.000-08:00

Agree with Brylinn on the importance of great olive oil. Oh my Gattina, the type of topping for this pizza is my fav - olive, artichoke, capers etc. Must be gooood!



Good find. Yep, Spanish olive oil is outstanding. ...

2007-01-27T11:35:00.000-08:00

Good find. Yep, Spanish olive oil is outstanding. For me, the blurrier, the better. If the color is too light, I know it´s not going to have that lovely olive flavor I love so much.
Another tip: if you ever find Argentine olive oil, give it a try, it should be a little cheaper and it´s also superb.
A good way to try new varieties is at gourmet expositions where you can sample tons of brands in one place for free.



Good olive oil really does make a difference, but ...

2007-01-27T08:25:00.000-08:00

Good olive oil really does make a difference, but there's so much to choose from it's hard to know what's good.



Gattina, your blog has always been delicious, but ...

2007-01-27T07:53:00.000-08:00

Gattina, your blog has always been delicious, but for some reason, your recent pictures (as well as recipes) make me drool!