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Are you a QOTWer? Do you want to start a thread that isn't a direct answer to the current QOTW? Then this place, gentle poster, is your friend.
( , Sun 1 Apr 2001, 1:00)
Are you a QOTWer? Do you want to start a thread that isn't a direct answer to the current QOTW? Then this place, gentle poster, is your friend.
( , Sun 1 Apr 2001, 1:00)
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Spicy sausage ie pepperoni, peppers, chillies, olives, spinach, Parma ham, rocket, capers at a push, cheese, aubergine. That’s it.
( , Mon 23 Apr 2012, 13:34, 4 replies, latest was 12 years ago)
( , Mon 23 Apr 2012, 13:34, 4 replies, latest was 12 years ago)
I haven't done this in a little while, but I used to do it a few times a week.
- Some kind of flatbread bake for a little bit with a tray of "Mediterainian veg" chopped up thin.
- Covered on some pasta sauce out of a jar, jazzed up how you like it.
- Put the veg, a packet of mixed salami/ham/whatever and bufferlow motzerella on top of the sauce layer.... BUT IMPORTANT, every individual item needs to have exposed bits and non exposed bits. So you get crunchy bits of everything and soft bits of everything.
- Bake'n'enjoy.
( , Mon 23 Apr 2012, 13:47, Reply)
- Some kind of flatbread bake for a little bit with a tray of "Mediterainian veg" chopped up thin.
- Covered on some pasta sauce out of a jar, jazzed up how you like it.
- Put the veg, a packet of mixed salami/ham/whatever and bufferlow motzerella on top of the sauce layer.... BUT IMPORTANT, every individual item needs to have exposed bits and non exposed bits. So you get crunchy bits of everything and soft bits of everything.
- Bake'n'enjoy.
( , Mon 23 Apr 2012, 13:47, Reply)
Yes, I did just write a recipy just now for a fucking open sandwich, as if it was a master piece.
( , Mon 23 Apr 2012, 13:50, Reply)
( , Mon 23 Apr 2012, 13:50, Reply)
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