alternate-dimension pizza

like i just split a HUGE (like very very big) boiled potato into quarters and filled the inside with cottage pie filling (mince, onions, peas, oxtail soup, fresh cracked black pepper, parsley, rosemary). then i grated some excellent local cheddar over the top and gave it a hefty dose of worcestershire sauce, and put it in the oven on a pizza stone for 10 minutes

this nearly-pizza intrigues me

i want to be your roomate

calzones

as close as you can get to pizza without eating pizza

http://en.wikipedia.org/wiki/Okonomiyaki

Pizza | IDM | Poop | Richard | Loans | Loans | Robert

i've always wanted to try a parmo:

  Quote

Parmo or Parmesan is a popular food dish primarily sold in take aways throughout North East England, especially popular in Middlesbrough, where it originated. Its original name was 'Escalope Parmesan' and was made from pork meat or chicken and is served both as a restaurant meal and a take-out snack, often accompanied by chips and a choice of salad, coleslaw or creamed cabbage.

The Parmo was created by Nicos Harris, a chef with the American army in World War II. He was wounded in France but was brought to the United Kingdom to be treated in a British hospital. Eventually, he moved to Middlesbrough and opened a restaurant on Linthorpe Road where he created the Parmo at The American Grill in 1958.

His son-in-law, Caramello, still lives in Teesside and still carries on the family's proud tradition. [1]

The Parmo is somewhat similar to the veal or chicken Parmigiana which is commonly eaten in Italian restaurants across the world.

 

Making a Parmo involves deep-frying a flattened chicken or pork fillet in an egg and breadcrumb batter, then smothering it in Bechamel sauce before topping off with cheddar cheese (the original Parmos were topped with Parmesan cheese, hence the name) and then grilling or baking in the pizza oven. Originally veal was used but later this was replaced by pork. In more recent times chicken parmos replaced pork as more Muslim-owned takeaway restaurants opened.

In the last year or so, an increasing number of take away outlets have started using processed chicken instead of real chicken breast, presumably to keep costs down. Parmos made with processed chicken are generally recognised to be inferior in quality to those made with chicken breast.

 

The Parmo is generally available in two sizes and terminology varies between outlets:

 

Large or full Parmo

Half or regular Parmo.

 

Parmos are also served with the addition of toppings. In 1993 a Teesside man known as "Abo" asked Gi-Gi's takeaway to add some pepperoni to the topping before cooking, following which local takeaways added a variety of "topped Parmos" to their menus. They are usually named after pizza toppings, tend to vary from shop to shop and include:

 

Parmo Hotshot - Chicken or Pork, topped with cheese, pepperoni, peppers, garlic butter and chili

 

Parmo Kiev - Chicken only, topped with cheese and garlic butter

 

Parmo Italia - Chicken or Pork, topped with cheese, garlic butter and ham, with a further topping of mozzarella cheese

 

Parmo Bolognese - Chicken or Pork with Bolognese sauce

 

Meat Feast Parmo - Chicken or Pork topped with pepperoni, chicken and ham

 

Hickory Chicken Parmo - Standard parmo topped with ham and BBQ sauce

 

Pizza parmo - Chicken or Bolognese parmo served on a pizza base with chili and garlic sauce[citation needed]

 

The Machine Parmo - Sold mostly in Newcastle upon Tyne is a parmo topped with Kebab meat and garlic sauce.

 

Nichola Marina Vegetarian Parmo - A vegetarian version of the parmo created by Charlie Constantine and named in honour of his late daughter, who was a vegetarian.

 

The full Parmo is usually served in a pizza box along with its chips/fries and side order due to its large size, though a large round polystyrene tray is also common.

pavement pizza

baked potato like that is one of my fav. things but i can't seem to find big potatoes here. perhaps markets would have them,

bruscettes

get a tortilla wrap laid out flat, sprinkle with king prawns (shrimp), sun blanched toms, garlic, butter, dried chilli and spring onion.

stick in the oven for 8-10 mins.

also poor man's pizza...

grill slices of normal bread with red or green pesto, jalepenos and cheese.

  JohnTqs said:

calzones

 

as close as you can get to pizza without eating pizza

A calzone is a pizza folded in half.

They definitely belong to the same group.

lahmacun/'turkish pizza'