Seems a little extreme… unless you mean the olives 
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Things that are nearly but not quite pizza bring to mind the never eaten anywhere but Middlesbrough Parmo.
Essentially a Parmo is a pizza, but instead of a base you have a butterflied, breaded and fried chicken breast. Served with chips/ fries.
Stunningly good, especially on the way home from a night out.
Nb
Some will claim this was actually invented in the form of the aubergine parmigiana. You wouldn’t catch many in Boro eating that
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Big in Melbourne too
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That is how my youngest is with sweet hungarian paprika. I started getting it years ago because it doesn’t make me ill like other peppers.
And at 2 he kept climbing the kitchen counters for it. At first we wondered if it was the color, but he actually had a red line around his mouth of the stuff.
Every now n then if he seems fussy I shake out a tiny bit in his hand. I’ve kept a near empty container in my purse before.
We get some weird looks.
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Sounds like what we in Australia call a “chicken parmy”, a pub food staple formerly served in inexpensive restaurants.
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I’m really sorry, I forgot to post the pizza pictures…
600g plain white flour
6g dried yeast
6 tablespoons of olive oil
Add 300 ml water gradually to get this consistency
Knead loads (makes it less likely to split when shaping)
Mix with a fork and there will still be some dry bits. It should stick to your hands but not to the surface.
Then prove (overnight, but 3 hours is ok)
Then knock that back. Don’t be afraid to add flour if its too wet - Kate says every recipe always has too much liquid
Split into 4 (mug for sizing)
![IMG-20201004-WA0004|375x500]
(upload://8BlfthVR8pDLHqzU4jx056zZYV0.jpeg)
Shape (handy mug again)
Thin coat of sauce and cheese
26 seconds in pizza oven (450C) then turn and a further 26 seconds.
We have 3 pizzas and make garlic knots with the last lot
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Love the mug 
(Pizza looks pretty good too!)
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They’re great aren’t they. The designer lives just down the road
http://www.ilovesthediff.com/mugs.html
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Okay, tried Alton’s “actual” pizza recipe (the one you can’t find currently).
Results were good… ish!
Ups: flavour was great, texture was solid, and it was a little too salty but a little too salty. An easy fix for next time.
Downs: I didn’t have time to let it rise properly (18-24 hours in the fridge) and so instead it was 4 hours on the counter followed by a 30min second rise. As a result, super-poofy pizza (that pizza there is up to my second knuckle, comparing it to a standard reference finger). Now, I love poofy pizza, but in this case it resulted in all the toppings pushing into the middle.
Oh well. Still pretty delicious! I think I will try @Captbnut’s recipe for next time (not this weekend… this weekend is Canadian Thanksgiving, when I will be brining and roasting a turkey, making a mountain of smashed potatoes and sprussel brouts, and a freshly baked apple pie (Alton Brown’s recipe again).
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Right now I have four turkey thighs cooking in the broth from the previous batch of turkey thighs. When they’re cooked through, and the meat is starting to loosen on the bone, I’ll save them for later use, let the broth cool, and put it in the freezer. One or two more cycles will produce a really satisfactory broth.
Later tonight I’m going to bake three boneless chicken breasts and save them as well.
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Tomorrow (or Monday? Who can tell these days!) is Canadian Thanksgiving… and although we are not supposed to have visitors (and of course I am following those restrictions because I am sick of the pandemic and would really like it to end, thank you), I am still making an approximately-proper Thanksgiving dinner.
Now, historically, Thanksgiving would be celebrated with my parents, who I love dearly but are incapable of cooking. My dear mother had her tastebuds shot off in the war or somesuch, and so the meal is usually under-seasoned, over-cooked, and lukewarm. Mmm. But also historically, I would invite all my nearest and dearest over to my house either before or after Thanksgiving to have a meal with people I actually like. And that is the meal I will be recreating.
So. Normally it’s turkey, leg of lamb, smashed potatoes, stuffing, apple pie, and then I leave all the sides to my friends (so usually we get a few more desserts, some salads, and sometimes pumpkin pie and buns). This year, since there are only 2 of us, I didn’t get the leg of lamb, but am still doing the turkey, potatoes, brussel sprouts, and am baking a fresh apple pie from scratch (Alton Brown’s “Super Apple Pie”), as well as freshly baked bread.
The turkey went into the brine about 30 minutes ago, the apple pie crust was assembled and is now in the fridge, the bread dough was mixed and kneaded and is now rising in the fridge. Tomorrow’s order of activation is:
- Apple Pie. It needs to sit for 4 hours to let the gelatin (or pectin? Whatever apples have) to set properly, so it goes into the over first, around 11.
- As soon as the apple pie comes out, the oven get cranked up and the bread starts going in. Each of the 3 loaves will require 40 minutes, so that’s a solid 2 hours for that. Those will be coming out around 2:30.
- Turkey goes in. Got a reasonably small bird (12-lbs-ish), so it should take about 2 hours to roast. That comes out around 5.
- While the turkey is roasting, start the mashed potatoes.
- While the potatoes are boiled, start the brussel sprouts (steamed, and then fried in butter with smoked bacon).
- Carve, dish, consume.
I will post pictures tomorrow. I will try to take at least a few progress shots so everyone can witness the whole meticulously planned system fall apart. 
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I’ve never had toad in the hole, but that looks legit. Gonna have to try making that some time.
It also looks significantly different than what I expected. I always imagined something closer to a Bunnings snag, but in the oven.
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Sounds lovely. My wife and I are immigrants here with no local family but we usually host an orphans thanksgiving. Keeping it pretty simple this year, only got a quarter turkey which should still last us for a couple days to go with roasted yams and brussel sprouts.
I just made my first apple pie from scratch last week and planning to make something similarly special for Shux next weekend.
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Here we go. The aftermath.
The day started fresh at 9am: as I was cooking pancakes, I peeled, cored, and chopped up the apples for Alton’s “Super Apple Pie”.
Here they hovering over a bowl to drain: reduces the dreaded “soggy bottom”, and that liquid will then be reduced to brush on top of the pie for the shiny crust.
Quick aside: next time I will chop the apple smaller. The slices look pretty, but the coverage (as we see later) isn’t good. And as always, there’s a little crust left, but unlike usual I don’t have any leftover apples. So this time I just rubbed it down with apple spice and brown sugar.
End result was slightly overbaked, but still pretty tasty. Needed more brown sugar.
Anyway, as that was in the oven, out comes the bread to be divided and do its second rising.
Apple pie comes out of the oven: edges overbrowned, but still pretty good looking. I think the oven was a bit too high. Oh well! Onwards!
A lot of chopped carrots as a method to lift the turkey slightly over the bed so it cooks evenly. Mental note: don’t use purple carrots for this, Marc. Rookie mistake! Anyway.
Carrots chopped, bread comes out of the oven.
Turkey goes into the oven. Cavity is filled with onion, hot water, and a cinnamon stick. I forgot the rosemary and sage. Oops!
And then two and a half hours later…
Didn’t take pictures of the mashed potatoes, but it was just mashed potatoes (whipping cream, butter, salt). Partner came home, prepped the Brussel Sprouts. Steamed them quickly, drain, and then toss them back into the pan with smoked bacon.
And here we have it all together (I had seconds of just about everything)
One last shot of the apple pie, which was delicious, but you can see how the filling isn’t quite… filling the space. Delicious as hell, though.
Anyway! There you go. A full Turkeyday Celebration for 2, with leftovers for… oh… probably a day or two.
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Good stuff. All looks good, but the bread looks especially excellent.
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I’ve been using carrot sections (a half-cylinder about an inch long seems to work well) as a bed for roast beef or roast pork; they seem to work well. For (American) Thanksgiving I tend to do Cornish game hens; setting them in the baking dish breast side up seems to work well without any sort of underlayer.
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If you use carrots, onion and celery to line the base of the pan, you can then squish them all down after the meat is cooked and use them as a base to your gravy
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Lemon used this way can make for a very interesting roast chicken. (We usually use a slow-cooker.)
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Alton’s Roast Turkey technically calls for an apple to be inserted into the bird (along with half an onion, a stick of cinnamon, and sprigs of rosemary and sage).
I have taken to leaving it out. I didn’t care for my turkey being ever-so-slightly fruity.
Lemon chicken is delicious, though, so I can see why that’d work. Usually I just go really heavy (like, ridiculously heavy) on garlic for chicken.
@Griffster77 I don’t do gravy. A well-made turkey shouldn’t need it, and I always mess it up (doesn’t taste good, too thin, too thick, somehow all of the above).