{"id":3523,"date":"2010-06-21T06:57:18","date_gmt":"2010-06-21T13:57:18","guid":{"rendered":"http:\/\/burgersdogspizza.com\/?p=3523"},"modified":"2010-06-21T06:57:18","modified_gmt":"2010-06-21T13:57:18","slug":"home-cookin-more-frozen-pizzas","status":"publish","type":"post","link":"http:\/\/www.peterstromquist.com\/?p=3523","title":{"rendered":"Home Cookin’ – More Frozen Pizzas"},"content":{"rendered":"

Just back from a two week burger and pizza tour, by the 2nd nite home, naturally I was craving a little…….pizza.<\/strong><\/p>\n

Perused the freezer in the home ice box, and came up with two I hadn’t tried. Ziyad Brand Middle Eastern Style Gourmet Pizza and White Toque Brand Four Cheese Tart.<\/strong><\/p>\n

Both of these were in the frozen food sections of my neighborhood Halal market. Ziyad is a \"\"<\/a>Chicago based importer and distributor, their website<\/a> says they currently distribute over 1000 products to 46 states and 6 countries. It would seem the only thing they manufacture themselves is pita. The pizza does not have a country of origin label on it, so one would assume it has been sitting in a storage freezer since that labeling law came into effect. Nor can I find any reference to the origin on their website.<\/strong><\/p>\n

If you haven’t had a “Middle Eastern Style Pizza”, they run snack size (there are 6 in this box, for about $7), and generally are like a very thin flat bread with minced beef, onion, and a few other veggies and herbs, in a tasty combination. These are “heat and eat” as opposed to “bake and eat” and thus can be ready in the microwave in less than a minute. Since I was also doing another type of pie, I did both on a stone in the oven.<\/strong><\/p>\n

\"\"<\/a>My other choice, the cheese tart, imported from<\/strong> France, rivaled the Trader Joe’s tart<\/a> of a few weeks ago. White Toque<\/a> (toque is French for a type of hat……thus “White Hat” = “good guys?”) and describes themselves as a “leading importer of frozen foods to the food service industry”.<\/strong><\/p>\n

The box says that the four cheese tart (or flammekueche – which means “with burnt edges” is typical of the Alsace region in France, traditionally cooked in a wood fired oven. This one is topped with Bleu, mozzarella, cheddar and swiss, tho the traditional flammekueche might have bacon, onion, and fromage blanc.<\/strong><\/p>\n

This has a nice puff pastry crust, with a curled decorative edging, and is recommended to be baked for 8-12 minutes at 425. No artificial flavors, preservatives, and not genetically engineered.<\/strong>\"\"<\/a><\/strong><\/p>\n

Both pies were great, are great as appetizers, or in quantity as entrees. The Ziyad is mildly spicy, very flavorful, and the Cheese Tart creamy with a bite of tang from the Bleu. I liked them both very much. Along with the Trader Joe’s Mushroom tart, these very well may replace all other frozens in my household, going forward.<\/strong><\/p>\n

Baking note – it was a mistake to try the tart on a stone. It would perform much better placed directly on an oven rack, as is recommended in the instructions.<\/strong><\/p>\n

The past couple of bites of the cheese I decorated with a few “Greek style dried black olives” which I had picked up at the Olivepit<\/a> a couple weeks ago.\u00a0 Nice.\u00a0 Olive Pit is one of my “must stops” when driving through Northern California.\u00a0\u00a0 Put is on YOUR list!
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Just back from a two week burger and pizza tour, by the 2nd nite home, naturally I was craving a little…….pizza. Perused the freezer in the home ice box, and came up with two I hadn’t tried. Ziyad Brand Middle Eastern Style Gourmet Pizza and White Toque Brand Four Cheese Tart. Both of these were… Continue reading Home Cookin’ – More Frozen Pizzas<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[16,34,35,22],"tags":[453,1219,1377,1423,1505,2092,2512,2656,3479,3574,3714,3804],"_links":{"self":[{"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/posts\/3523"}],"collection":[{"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3523"}],"version-history":[{"count":0,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/posts\/3523\/revisions"}],"wp:attachment":[{"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3523"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3523"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3523"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}