View Full Version : Question re; Juliano's Pizza
04-16-2007, 01:42 PM
Has anyone ordered/had Juliano's 21-topping deep dish pesto pizza ? How can there be 21 TOPPING ingredients? could someone that has had it or seen it on his menue just post some of the ingredients? or all 21? just curious?? RAWgards Joz
04-16-2007, 02:25 PM
haven't had it but my guess:confused:
is that they are counting everyvariety of nut in the cheeses and crust, ever herb and spice, plus all the veggies it's loaded with, oh and maybe even the EVOO.
Hmm...maybe it's how many...2 tomatoes, 9 mushrooms, etc....
04-16-2007, 10:14 PM
Nini: I saw this on your blog: It's not even 7 pm yet and I'm in my jammies ready to sleep. I keep yawning, so I've decided not to fight it.
Good night and sweet dreams, - it's a January post -
I decided that when I have the urge even @ 7 p.m. I won't fight just get in my jammies and go to sleep ! I'v not gone to bed that early since forever ! Thanks for the blog !!!!
as for the Juliano's pizza;;;;;He's radical on all his plate ingredients so ? I was just wondering besides the 'obvious' broccoli, onions, tomatoses, shrooms etc what he added on. I CAN GUARANTEE ONE OF THEM WILL BE F L O W E R S (edible ones of course!)
It's deep dish pesto! well, mabe, the pesto has about 6 ingredients? ??? naha! he would not count that as 6? would he??? Joz
04-16-2007, 11:55 PM
It doesn't take long for the ingredients to start adding up when preparing RAW. I guess you figured it would all be on the Top........
04-17-2007, 11:27 AM
It doesn't take long for the ingredients to start adding up when preparing RAW.
I guess you figured it would all be on the Top........
It says 21 topping :
I'm looking at pizzas and making a list: here is what I have so far:
bell pepper diced (red, yellow, green)
red onion diced
black olives diced
green olives diced
broccoli florets, diced marinated
mushrooms, fresh or marinated
edible flowers that's 16
tomato sauce? that's 19 Now I'm having fun ! need a few more
I solved??? my dillema ! he lists oregano, terragon, rosemary, scallions INDIVIDUALLY in his book p 127 Pesto Pizza
04-17-2007, 11:55 AM
Ah: Some 'feta' would be delicious? http://www.fresh-network.com/recipes/dips_spreads/almond_feta.htm
Almond Feta Cheese by Karen Parker
• 1½ cups almonds, soaked for 12 hours
• 1 cup cashews, soaked for 12 hours
• ¼ cup light miso (such as chickpea or 'golden' miso)
• ¾ cup water
• ¼ cup fresh parsley, minced
• ¼ cup basil
• 3 tablespoons fresh oregano, minced
• 4 tablespoons fresh thyme, minced
• 3 tablespoons fresh white sage, minced
• ¼ cup olive oil
• 1 teaspoon white pepper
• 2 teaspoons Celtic sea salt
• ¼ cup leeks, minced
Homogenize almonds in Green Life or Champion juicer (if you don't have a juicer, mix 2 cups water with almonds in high-speed blender until creamy. Then strain through fine-mesh bag (save almond liquid for use in Chocolate Mylk recipe, right)). Keep almond pulp in mesh bag.
In blender, combine miso, water, herbs, oil, salt, white pepper and leeks until very creamy. It should taste too salty. Pour miso mixture into mesh bag, catching all liquid that comes out (liquid will be used in Holiday Gravy recipe opposite). Continue to squeeze liquid out of bag until no more will come out.
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