Potato Chip Pizza
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Date: 2021-03-03
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Comments and reviews: 9
stinkyfungus
You've betrayed me John.
All the time I sing your praises with my foodie friends - this guy sounds funny, but he sure knows how to to cook! you gotta check him out
Today. today, you disappoint me. What kind of a troglodyte puts SHARP CHEDDAR cheese on a pizza with a Pesto base!
Cheddar shouldn't be on pizza period(unless you use it as an accent cheese on one of those weird BBQ sauce pies)
I mean yeah, its got potato chips on it. it's supposed to be a funky pie, but some things are unforgivable.
You crossed the line.
You've broken my heart.
IMHO, the correct cheese have been a sharp, well aged provolone.
reply
You've betrayed me John.
All the time I sing your praises with my foodie friends - this guy sounds funny, but he sure knows how to to cook! you gotta check him out
Today. today, you disappoint me. What kind of a troglodyte puts SHARP CHEDDAR cheese on a pizza with a Pesto base!
Cheddar shouldn't be on pizza period(unless you use it as an accent cheese on one of those weird BBQ sauce pies)
I mean yeah, its got potato chips on it. it's supposed to be a funky pie, but some things are unforgivable.
You crossed the line.
You've broken my heart.
IMHO, the correct cheese have been a sharp, well aged provolone.
reply
spiritussancto
Hey chef John, tiktok is alerting the world to the existence of seitan. I invite you to join us in the seitan appreciation society FB group to check out all our crazy tricks and maybe show the world how to do it right. I'm sure you'd have a great take on washed flour, fry/simmer/fry for example. There's all manner of amateur food scientists pushing the boundaries of what's possible
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Hey chef John, tiktok is alerting the world to the existence of seitan. I invite you to join us in the seitan appreciation society FB group to check out all our crazy tricks and maybe show the world how to do it right. I'm sure you'd have a great take on washed flour, fry/simmer/fry for example. There's all manner of amateur food scientists pushing the boundaries of what's possible
reply
dragonheart8706
I'm getting hit with huge waves of nostalgia as I remember a childhood favorite. Potato chip cookies.
I might actually try this, since it not only looks delicious to me, but pesto is nectar of the gods.
I can't help but wonder if you're screwing with us a little bit, especially as you talk about potato pizzas near the end of the video.
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I'm getting hit with huge waves of nostalgia as I remember a childhood favorite. Potato chip cookies.
I might actually try this, since it not only looks delicious to me, but pesto is nectar of the gods.
I can't help but wonder if you're screwing with us a little bit, especially as you talk about potato pizzas near the end of the video.
reply
enisheadpay
One of my favorite specialty pizzas is from a place named Giovanni's in Newark, NJ: French fry, chicken, and honey mustard pizza! I'm not sure if they cook the fries beforehand or not but it still has that ideal crispy crunchy texture, along with the breaded chicken and honey mustard drizzled on top it is amazing!
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One of my favorite specialty pizzas is from a place named Giovanni's in Newark, NJ: French fry, chicken, and honey mustard pizza! I'm not sure if they cook the fries beforehand or not but it still has that ideal crispy crunchy texture, along with the breaded chicken and honey mustard drizzled on top it is amazing!
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AzraelThanatos
Reminds me of the thanksgiving leftovers pizza my uncle used to make. Pizza Crust with a thin layer of cranberry sauce before a layer of shredded turkey mixed with stuffing, a little bit of turkey gravy, then topping it with mashed potatoes that are mixed with some cheese, then a little bit of butter ontop.
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Reminds me of the thanksgiving leftovers pizza my uncle used to make. Pizza Crust with a thin layer of cranberry sauce before a layer of shredded turkey mixed with stuffing, a little bit of turkey gravy, then topping it with mashed potatoes that are mixed with some cheese, then a little bit of butter ontop.
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ThaliaCrafts
As much as I love your recipes, I can't help but notice they are often for multiple servings and cutting back on ingredients isn't always an option. Could you provide some instructions on how to properly store and prepare leftovers?
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As much as I love your recipes, I can't help but notice they are often for multiple servings and cutting back on ingredients isn't always an option. Could you provide some instructions on how to properly store and prepare leftovers?
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TheVerosyv
Are you some world travelling entity Chef John? This hit the frozen section in Norway the week you made it. But they used tomato sauce. Not dared to try it. Search for Grandiosa fredagspizza (friday pizza).
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Are you some world travelling entity Chef John? This hit the frozen section in Norway the week you made it. But they used tomato sauce. Not dared to try it. Search for Grandiosa fredagspizza (friday pizza).
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Dog
I heard you liked carbohydrates, so I put some carbohydrates on your carbohydrates.
In all honesty though, at no point was mentioned if red pesto would be better than green pesto. What's up with that?
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I heard you liked carbohydrates, so I put some carbohydrates on your carbohydrates.
In all honesty though, at no point was mentioned if red pesto would be better than green pesto. What's up with that?
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Brad
Nice! That looks like the John Boos Maple Wood Edge Grain, Reversible Cutting Board, 24 Inches x 18 Inches x 2. 25 Inches. I recently got one myself. will be there last cutting board I need to buy.
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Nice! That looks like the John Boos Maple Wood Edge Grain, Reversible Cutting Board, 24 Inches x 18 Inches x 2. 25 Inches. I recently got one myself. will be there last cutting board I need to buy.
reply
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