Posted on 08/31/2024 2:58:43 PM PDT by nickcarraway
Forget red sauce or white sauce, thin crust or deep dish — the real question is salad or no salad? On top, that is.
New Yorkers are talking after a curious image popped up on the Long Island Foodies Facebook page: a slice of pizza topped with a chicken Caesar salad.
“It’s a bad picture, but in your experience, is a salad slice normally on a regular slice?” Sam Marshak asked his fellow foodies. “I’ve never seen this, so just curious what the norm is.”
Yes, if you’re like this reporter and didn’t know, “salad pizza” is a thing.
The pies are typically made sans the tomato sauce, with either melted mozzarella cheese or no cheese, and then adorned with raw leafy greens, according to the blog SliceLife.com.
As with all culinary creations, there are no hard rules when it comes to building the perfect salad pizza, though popular renditions include garden, Greek, kale, and Caesar salads.
Not surprisingly, reaction to Marshak’s post was mixed, with one user calling it “an abomination.” “Blasphemy,” replied another.
It wasn't all bad, though: “I think it looks yummy,” said one commenter from Fort Salonga.
“Def not the norm but I’d eat it," said another.
One incredulous user suggested the government get involved: “Board of health should be called on the place for serving that slice.”
On Long Island, the following restaurants earned shoutouts for their own salad pizzas:
Satellite Pizza in Bayport
-La Bistro Pizzeria in Coram
-East End Pizza in Long Beach
-Caffe Amici in Selden
What Do You Think?
Where do you stand on the salad pizza debate? Sound off in our poll above.
Oh, yuk!
Crazy.
Though yes, often less is more.
These have a combination of ground beef with or without spices and then topped with fresh chopped lettuce and tomato.
It's best to order in house and eat quickly before the lettuce starts to wilt, but it can be a tasty option.
New York purists seem okay with Chicago Style "Pizza" if they don't insist on it being called a pizza, but instead call it a casserole.
If the purists don't like fresh chopped veggies on a pizza then we'll call it an Italian flatbread so it doesn't get their panties into a twist.
And, BTW, almost every review I've seen about "authentic" pizza in NY either has people eating just a cheese slice or at most a Margherita. Has anyone in NY heard of pepperoni? Mushrooms? Sausage? Green Peppers?
A sure sign of the collapse of civilization...
Winco/Cub Foods.
Although you can’t get anything but short ribs during the holiday season.
Right now, they’re plentiful!
We don’t like the crust doughs used by most places anymore. They have dough conditioners in them. I’ve resorted to making my own dough and sauce from scratch. The cheese needs to have a high fat content too. It should get an oily sheen coming out of the oven. We gat a fast oven from a restaurant supply company when our old hunk of junk died. Everything is brick lined and cast. We had to brace the sub floor for the weight. 1,100 pounds the crate said.
356 miles away and 458 miles away from Memphis. All I can get are bare bones short ribs, vacuum packed and $20 a pound. I can get ox tails at my local Vietnamese market, which has become just about the only market I use anymore. Everything bulk, dry, like rice, beans, flour, coffee, raw sugar, and dry fruits I buy from Amazon.
It IS a thing in Italy...
My god, next thing you know some crazy person will
put pineapple on one !!!
You mean the 80s? Cause right after Pizza Hut added a salad people started putting ranch on their pizza in public. We’ll never know how long in private.
I also like Vito Iacopelli on YouTube for instruction.
They have something around here, a “Big Mac Pizza”. Regular pizza with hamburger, thousand island dressing and after it’s cooked, sprinkled with shredded lettuce and chopped tomato.
My wife wanted to try it, and it’s actually not bad
Here in the southwest US, green chili is a favorite ingredient to add to pizza.
LOL! Bad flashback there.
I like Vito’s videos, but his recipes don’t work for me. A lot of compromise is needed at my altitude, and humidity. To get the dough to initially rise I let it sit (in the bowl) on a gardener’s germination mat for a couple hours before staring the cold fermentation.
Honestly, I prefer short ribs, but a coworker brought in some ribs made with my sauce and I've planned for weeks to try some at home with my rub and some with my apple jalapeno sauce. It's only been about 35 years since I've made beef spare ribs; I only wish my smoker was operational.
I suppose I should feel fortunate that I can get any at all, let alone at this price/lb.
I’m from Philadelphia, home of the “Tomato Pie” pizza. I always make that for family gatherings and parties. I prefer the New York style round hand tossed pizza, myself.
Wowzers! I remember working in a restaurant while going to college, that had an all you can eat beef ribs night for $9.99 full dinner. The patrons used to toss the bones over the porch balcony to the woods below.
Some people think New York doesn’t have a death penalty. That’s not true. Creating and selling a pineapple pizza is a hanging offense.
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