Filadelfazzaa - Steven's Veal - Hoagie

Zippylip

The Filadelfazzaa is my cheesesteak on a pizza. Regular dough with a layer of mozzarella then topped with frozen chip steak fried & chopped, caramelized onions, sliced hot cherry peppers, & random pieces of American Cheese on top.

Also did some of Steven’s veal cutlet with hot pepper sandwiches. They were topped with thinly sliced ricotta salata*, fried long hots, & garden marinara.

Had an extra roll & some ‘stuff’ in the fridge, thus the hoagie:

Spring can’t come fast enough.

The Filadelfazza:











Learned something, American Cheese burns pretty quickly, so next time it will go underneath the toppings, I had to remove the pie before the crust browned to keep the cheese from going completely black:





It was still good:




The veal sangweeeech:















The hoagie:



* I pulled the below statement from a website to provide a good description of the cheese I used on the veal in case anyone was interested:
Ricotta Salata is one of Italy's most unusual and least understood sheep's milk cheeses. The milk curds and whey used to make this cheese are pressed and dried even before the cheese is aged, giving this pure white cheese a dense but slightly spongy texture and a salty, milky flavor -- like a dry Italian feta.
Despite its name, this is not ricotta as Americans have come to know ricotta. In Italian, ricotta simply means ""recooked."" It is a cheese-making process rather than a specific cheese. This ricotta is also a salata, or ""salted,"" cheese. Sicily, because of its abundance of sheep, is justifiably famous for its sheep's milk cheeses.

WessB

Eye candy and an education..go figure...the smiley face was a nice touch..it's a wonder you don't weigh 300 pounds..

Zippylip

Wess, I had a little piece of dough left over as I made a 1/2 batch (& the stone only fits a 1/3 batch), so I stretched that thing out for fun, cooked it, then painted in with olive oil & a nice dose of salt & pepper, cooked it for another 2 minutes, & I hate to say it but I think it was better than the f'n pizza :laugh: :laugh: :laugh: chewy, salty, tasty

Boss Hogg

Zipster!!!!!!!!!!!!!!
That pizza looks yummy and thae hoagie looks good, too(except for those peppers ). Interesting info on the cheese. Didn't know about all those sheep in Italy. Is that where those sheep jokes originated? :huh:
BC in PA

Zippylip

ok I'll recycle the joke that is universally applicable, "Italy, where men are men & sheep are nervous"

TomM24

Next time I odrer a pie .I will see if they know what a filadelfazzaa is

Zippylip

Tom, I thought of you as I was slicing the cherry peppers, I believe you were the one that aptly pointed out it isn't a cheesesteak without them no ?

FlaPoolman

Great cooks again Marc. You think John's might start carrying them soon? :laugh:

Little Steven

Marc,

Beautiful cooks. Can you recycle the "Why do Scotsmen wear kilts" one?

Steve

FlaPoolman

you need to go drink a bloody "mary" :P

Zippylip

Pat, I don't know about the bloody mary's, but the boston lagers are sliding down real nice right now

WessB

OH OK, so now you discriminate also....just addin em to your list of vices...I see the true you surfacing.... :laugh: :evil: :laugh:

Zippylip

Wess, if you add all my vices to my actual weight, I do exceed 300 pounds,

Steven, I could not remember the scotsmen joke, just googled it, between it & the boston lagers, now I have to go change my pants

TomM24

I Not sure if that was me.could have been as I always get peppers on mine.

JLOCKHART29

You know..when you were off in Dec. I hoped you would go bck to work soon as your cooks were just to good! :laugh: They still are! That hogie looks just unbelievable. Would love one for dinner at work tomorrow!! Guess the Elephant repealent will arrive soon. Nursery is ready!!

Little Steven

Marc,

That's why we get more.