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"This Pizza Torte Cake Was Never Better For One To Take!"

  • Danny Peter Flores
  • May 1, 2018
  • 1 min read

Our Pizza Torte Cake:

Crusted honey wheat pizza shell topped with tomato sauce, basil, honey mustard and French mayo dressings, turkey white meat (deli shredded), roasted slivered B.C. bell peppers (yellow, red, green), sesame seed (honey roasted), pink & green peppercorns (from brine), piped with honey mustard+roasted bell peppers+pepper jack cheese mousse (no bacon, mushrooms or walnuts).

Chefs Salad: iceberg lettuce a top with seasoned buttered roasted acorn squash (fine-cubed) + mousse of pepper jack cheese, chickpea spread, green peppers (brined) and honey roasted sesame seed.

Italian Crusty Bread (buttered) on the side.


 
 
 

Comments

IN PRACTICE SOME
COOKING TIPS BY THE TIME DINNER COMES ROUND WITH FAMILY AND FRIENDS:

#1 

Keep it simple. Note and go through each step of the cooking process from prep time (including arranging ingredients), utensils, including pots and pans, preheat the oven and set timer for cooking time, after let set aside to cool down according to instructions; serve also in the manner for presentation as recommended by the recipe-maker.

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#2

Check for doneness with cooking time: e. g. for roasts, use a roasting thermometer, a toothpick for breads, puddings and cakes; note the need to pre-coat the sheet pans for baking with shortening/oil. For pasta and vegetables follow carefully instructions to be al dente adding enough water, gentle boiling with salt added and tasting regularly the bite, followed by draining and washing several times.

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#3

As a rule we prepare and present foods readily using only the implements and serving dishes and/or pans that allow for this to avoid any extra artistry thru decorative needs as is limited, involved with the dish. Alternatively follow according to script the illustrated suggestion on the packaging.

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