Slavic pizza

[Aquarians]

An aquired taste. Popular around these parts not long after corn made it's appearance in Europe and preceding pizza by a good 200 years, it contains as much saturated fat as that corn can absorb along with 5 types of diary derivatives involved, guaranteed diary..eea for the lactose intolerant

 

[Aquarians]

And the name is...

Another thing sustaining the local hypothesis is the name of this... thing. We call "panem" pane, "goulash" gulash, "çorba" ciorba, "zakuski" zacuscă, "sarma" sarmale and even "cebapi" can be recognized. But ... "mahmahligah" .. etimology unknown says the dictionary

 

[Baron]

That pizza looks a lot different than the ones I make at my house.

 

[crabshooter]

Yummy, but Birraporretis in Houston 2 weeks ago is best ...

 

[Aquarians]

That pizza looks a lot different than the ones I make at my house.

View attachment 300577

Not bad Maybe some day I'll summon the courage to try making such thing. (Spoiler alert, I tried making the one at the top and came out like at bottom of the attached picture).

 

[crabshooter]

here is the polish pizza I ordered in Warsaw last week ...

 

[nitrene]

here is the polish pizza I ordered in Warsaw last week ...

Looks a lot like the Brooklyn style pizzas I used to eat when I lived in Queens, NYC. I lived in LeFrak City, Queens from 1973-1976 and there used to be a Brooklyn style pizzeria right across the street fro our apartment.

Brooklyn style pizza were mostly cheese, very thin and I believe you were suppose to eat it by wrapping the slice around itself and then eating it. It was usually meant to be eaten very hot.

 

[Baron]

This thread is making me hungry. I'm going to make a pizza today. I can't take it any longer.

 

[Overnight]

This thread is making me hungry. I'm going to make a pizza today. I can't take it any longer.

Did you take pictures of it before you devoured it? I figure it might be all gone now.

 

[Baron]

Did you take pictures of it before you devoured it? I figure it might be all gone now.

Yeah, on this one we did a mozzarella cheese base with black forest bacon, sauteed mushrooms and onions, broccolini, orange and red cherry tomatoes, and some olive oil, and then some fresh grated parmesan on top.