Betty by Gary Delainey and Gerry Rasmussen for January 24, 2025

Not a pizza you’re going to find in Napoli, New York or Chicago

Well, no pineapple, but why no mushrooms?

That list makes my stomach rumble even though I just had breakfast – might change dinner plan for tonight….

Well, doesn’t pizza sauce usually have basil in it? Thus recipe is sounding interesting but I would skip the artichokes.

Swing by and grab a couple Di Giorno’s Meat Lover’s as a back-up.

“Pepperoni, spicy Italian sausage, mild Italian sausage, bacon… Everything we need is in the same aisle!”

I’ve had a flatbread with these ingredients, it was delicious. The crust was very crispy, to counter the moisture of the ricotta sauce .The ricotta was mixed with roasted garlic, lemon juice, lemon zest and a lot of red pepper flakes, then dolloped on top of sliced mozzarella, with the artichoke hearts placed here and there. A chiffonade of fresh basil was added after baking. It’s also good with torn pieces of prosciutto on top. Now I want one, but it’s 15°F outside and I have to take the bus to the pub that serves it…

and the morzarello has to be from milk of water buffalos, as if anybody could tell the difference.

Garlic bulb? Isn’t it a clove?

Sorry, sweetie. They were out of everything on your list except for the ham and pineapple.