• United States
4 Mar 07
Wow, that is creative. I have never heard of such a thing. How do you do that? If you are frying toppings, try breaded sliced eggplant and breaded mushrooms. Also you can use a batter with four, egg, and milk and make it thick. How are you doing this? One large pie or individual ones? Each person going to fry a topping? Can I be invited? :) Have fun.
7 Mar 07
Try it yourself here's a recipe; 1 pound ground meat 2 (15 ounce) cans pizza sauce 1 medium onion 10 (or more) ounces shredded mozzarella cheese 4 (or more) ounces shredded cheddar cheese bouillon or stock (optional) olive oil Chop the onion into a very fine mince (big pieces will fall off the dippers). Sweat in olive oil till soft, pepper lightly, but very little or no salt. Turn up the heat for a little bit of browning. Remove the onion to a side container. Brown the meat, breaking it into very small pieces. Pepper according to taste, but again, little or no salt. Drain and rinse, then return to medium heat. Add the onion and the pizza sauce and stir till it barely starts to bubble. Slowly add the cheese one handful at a time, stirring slowly. Wait till the first handful is melted and dispersed through the sauce. Adding more than the 14 ounces in the recipe will give you a thicker, mellower fondue. Add a little bouillon for a "beefier" taste. Dip from the pot or individual bowls. Great dippers are breadsticks, a broken Italian loaf, a baguette or even hearty steak fries. Leftovers (if you have any) are great on top of a baked potato.