Comments on: Morel Pizza with Fontina, Asparagus & Smoked Ham

By: Joe

Joe — Tue, 10 May 2011 19:33:00 +0000

Nice site. Not your same old same old.

By: jon

jon — Mon, 07 Sep 2009 22:08:47 +0000

Sounds amazing! have you seen this recipe for Pancetta and Sage pizza? http://sahmanswers.com/news.php?readmore=1323

By: hapleng

hapleng — Wed, 17 Jun 2009 08:26:49 +0000

Thank you for good information hapleng

By: Paula Pereira

Paula Pereira — Tue, 28 Apr 2009 02:35:15 +0000

Whatever she said ^

Hehe anyway looks wonderful and I don’t blame the hungry crew for scarfing it down so quickly, how could anyone resist, mmm….

By: claudia (cook eat FRET)

claudia (cook eat FRET) — Sun, 12 Apr 2009 01:58:44 +0000

i am devoted
i updated
i changed my blog roll

I DESERVE THIS PIZZA

By: Elin

Elin — Sat, 11 Apr 2009 23:49:41 +0000

I have been wanting to make pizza with a crispy base and I was wowed by yours! Thanks Zen for the recipe

By: Cara in Basel

Cara in Basel — Fri, 10 Apr 2009 16:36:57 +0000

This looks really good. I can’t wait to try it. As I readthe description, I gave a lusty moan that got the attention of my husband. I can’t get Vidalia onions in Switzerland. My cooking just isn’t the same without them.

By: Janet_Gourmettraveller88

Janet_Gourmettraveller88 — Fri, 10 Apr 2009 12:59:38 +0000

Haha, i am just making homemade pizza tonight. I heard Asaparagus and morels match very well together. I have got to try it. We could get fresh morels here too in Switzerland. Your pizza makes me drooling!

By: Tavolini

Tavolini — Wed, 08 Apr 2009 16:03:30 +0000

Yes sir!! Pizza is always in my vocabulary.

By: Rachel

Rachel — Mon, 06 Apr 2009 18:15:09 +0000

this sounds really amazing!!