on the top of the cheese
On the top of the cheese goes things where browning enhances flavor (such as most meats). A few very finely sliced hot peppers are also good on top of the cheese also where they roast and dry in the cooking process to enhance flavors when used in moderation.
under the cheese
- Pepperoni / salami
- Pepper
- Muschrooms
Layer in a single layer on a paper towel, cover with another and nuke for a 10 to 30 sec at a time till crispy and the grease is soaked up by the paper towels, crisp like potato chips when done and cooled.
Cut them up a few hours before use to let some of the moisture evaporate.
Sauté them on high for quite a while with salt, pepper nad thyme or cut them up a few hours before use to let some of the moisture evaporate.
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