Has Anyone Made the Crusty French Bread Pizza Bites?

[janetupnorth]

For a show?

Interactively?


I booked a show last Tuesday in the middle of having the flu and in order for the host to get invites out and get ready in time I just send a Season's Best for her to pick a recipe.

Of course, she picks one of the rare ones I haven't done.

Show is tomorrow night, I'm not "worried" but wondering if anyone has done this a lot and if there are any tips.

 

[babywings76]

A girl in my cluster made these for us, I wasn't too impressed with the recipe. Far too many other options in the SB that I like better. Can you convince her to do one you have done before so you are more comfortable?--Okay, that sounded pretty negative. Sorry I don't have any tips for you.

 

[chefshawna]

I made these for our recipe parade at the beginning of the season and they turned out great!! Huge hit with everyone. I think they used about 500 worth of products too. That's using the forged cutlery and SS bowls. There's really not any tips I have, they were pretty easy and would make a great interactive show! Good luck!!

 

[Becky0216]

I made them at a show already and thought they were great. I got awesome reviews on them as well.
I say go for it, they are so easy so I don't have any tips, but are a yummy recipe

 

[janetupnorth]

Sounds good - I agreed because I was very pleased with the list of tools to be used. ...just didn't know of taste. Thanks for the confirmation on them.I can usually make anything work at a show. I'm a very "get up and wing it" type of person. If I plan my shows are rigid and boring, if I just go to have fun and read the recipe there and make it interactive, usually all is good.

 

[janetupnorth]

Amanda - don't worry, didn't take it as negative. If I wasn't sure I could pull it off, I wouldn't have agreed to it on Tuesday...just looking for any tips if anyone has done it. PC RARELY gives us "bad" recipes. I can only think of a few I don't like in the last decade of cookbooks and it is more personal tastes.

 

[ChefBeckyD]

Sounds good - I agreed because I was very pleased with the list of tools to be used. ...just didn't know of taste. Thanks for the confirmation on them.

I can usually make anything work at a show. I'm a very "get up and wing it" type of person. If I plan my shows are rigid and boring, if I just go to have fun and read the recipe there and make it interactive, usually all is good.

Me too!

Almost always, the way I try new recipes is to make them at a show. If it's a hit at the show, then I'll try it at home too.


Plus, I can usually tell by looking at a recipe if it's going to be good. The one surprise for me was the Deluxe Cheeseburger Salad. The finished product is much better than the list of ingredients!

 

[janetupnorth]

Have you done this recipe yet Becky D?

 

[ChefBeckyD]

Have you done this recipe yet Becky D?

No - but you are going to laugh at why.

Because I can make French Bread Pizza anytime....and so, when I saw the recipe, I thought "Where's the challenge in that?".

I'm thinking part of the reason I'm a consultant is to always give me an outlet for new and different recipes to try!


For instance - the very first time I made your PB Trifle was at a show....and I forgot to bring the recipe with me! I had to do it from memory. (good thing I'd read through the recipe before leaving the house!)

And no, it really doesn't fluster me at all to cook like that in front of people!

I had someone ask me that at my Power Cooking Show Tuesday night - I just told them I'm a bit of a show-off....

 

[jrstephens]

I made them at home. They were very good. Since Russell does not eat all of the onions and peppers, I made him a pepperoni one to eat while I had to real good stuff!

 

[janetupnorth]

Funny Becky, I am so like that too! I'm sure it'll turn out great then!I was thinking pepperoni might be a good option too...thanks Jennifer for confirming that works too!

 

[babywings76]

No - but you are going to laugh at why.

Because I can make French Bread Pizza anytime....and so, when I saw the recipe, I thought "Where's the challenge in that?".

I'm thinking part of the reason I'm a consultant is to always give me an outlet for new and different recipes to try!


For instance - the very first time I made your PB Trifle was at a show....and I forgot to bring the recipe with me! I had to do it from memory. (good thing I'd read through the recipe before leaving the house!)

And no, it really doesn't fluster me at all to cook like that in front of people!

I had someone ask me that at my Power Cooking Show Tuesday night - I just told them I'm a bit of a show-off....

I guess that's really what I was thinking when I tasted it. It was fine, but it just didn't impress me. KWIM?

 

[quiverfull7]

Janet I've done this at several shows and it's been a big hit every time. Enjoy!

 

[janetupnorth]

Turned out great - very tasty. We made 2 as the recipe stated and made a second batch with tomatoes and cheese only on one and tomatoes, cheese and pepperoni on the other.