Pizza on a super thin crust, sometimes a tortilla, is a Bar Pizza or Bar Pie. Bar pizza is a type of pizza that is typically found in bars, pubs, and old-school restaurants mainly in New England and other parts of the Northeast. Unlike a traditional Neapolitan or New York-style pizza, a bar pie is usually small in size (typically 10 inches in diameter), and cooked in a pan. The crust is often cracker-like and many, if not most places that serve bar pizza use sauce out of a can. The cheese on top of a bar pie is often greasy and browned as it extends all the way to the edge of the crust. We make them all the time, quick and really good. I heat the tortilla in a hot, cast iron frying pan with some oil, then add sauce and cheese and seasonings, and put the whole thing into the oven to broil until the cheese is golden and bubbly. If I make a lot, I'll slide them onto a greased cookie sheet so I can broil two at a time. I also use naan, which is more sturdy. I follow the same procedure, heating it up in a cast iron pan before I add the toppings and broil it.

Here are just a few of my gazillion favorite recipes! All are pepared ahead and heated at last minute. CLAMS CASINO Posted by tobygirl (My Page) on Sun, Dec 23, 07 at 6:31 Here's a very good one, which I have made many times. 2 cans minced claims with their liquid 2 Tbls. lemon juice 1 small onion chopped 2 cloves garlic minced 2 Tbls. fresh parsley chopped or 1 tsp. dried 1/4 c. butter 1/2 tsp. oregano 3/4 c. seasoned bread crumbs 2 drops hot sauce or to taste 1/2 c. cheddar or parmesan cheese grated Paprika Preheat oven to 350 degrees. Simmer clams with their liquid and lemon juice in a covered saucepan for 5 minutes. Set aside. Saute onion, garlic and parsley in butter for about 5 minutes; then add the oregano, bread crumbs, hot sauce and clams/lemon juice mixture. Spoon into a greased pie plate and bake for 20 minutes. Sprinkle with the grated cheese and paprika and return to oven just until cheese melts. Serve warm with crackers. Robust Onion Cheese Toast (posted by Caliloo) 1 cup mayonnaise 1 package cream cheese, softened 4 oz blue cheese, crumbled 2 Tablespoons chopped parsley 2 tablespoons minced onion ½ teaspoon minced garlic ½ teaspoon hot pepper sauce ½ teaspoon white pepper 1 loaf sliced cocktail rye bread Combine mayo, cream cheese, blue cheese, parsley, onion, garlic, pepper sauce and white pepper. Cover and chill for 2 hours to let flavors blend. Can be made up to 2 days in advance. Spread 2 teaspoons mixture on each slice of bread and place on an ungreased cookie sheet. Cover with plastic and chill until ready to serve. To Serve: Preheat oven to 400 degrees. Uncover baking sheet and bake 10 15 minutes until toasts are puffy and slightly brown. Dlynn's Ham & Asparagus Roll-ups 24 fresh asparagus spears 1 (8 ounce) package cream cheese, softened 1 (4 ounce) package crumbled blue cheese 2 tablespoons mayonnaise 1 tablespoon chopped fresh chives 12 slices bread, crusts trimmed off 12 slices thinly sliced deli ham 1/4 cup butter or margarine, melted paprika Garnishes green onions, curl red bell peppers Snap off tough ends of asparagus, and remove scales from stalks with a vegetable peeler, if desired. Arrange asparagus in a steamer basket over boiling water. Cover and steam 4 to 6 minutes or until crisp-tender. Remove from steamer, and cool on paper towels. Stir together cream cheese and next 3 ingredients. Roll each bread slice with a rolling pin to flatten. Spread 1 side of each slice with 2 tablespoons cream cheese mixture; top each with 1 ham slice. Place 2 asparagus spears, tips pointed toward opposite ends, on one end of each bread slice; roll up, and place, seam side down, on a greased baking sheet. Brush with butter; sprinkle with paprika. Bake at 400° for 12-15 minutes or until golden. Serve immediately. Garnish, if desired. Note: Freeze unbaked rollups up to 1 month in an airtight container. Thaw in refrigerator, and bake as directed. Yield: 12 appetizer servings. Hot Beef Dip 4 oz dried beef, shredded 8 oz cream cheese, softened 8 oz sour cream small can of chopped chilis Bake at 350* until hot and bubbly.....about 20-25 minutes SUZIE'S PESTO CHEESECAKE CRUST 1 cup breadcrumbs 1/2 cup grated parmesean cheese 1/2 cup melted butter Mix all together and press into 9" springform pan. Bake 10 minutes. FILLING 4 (8 oz packages) cream cheese 4 eggs 1/2 cup heavy cream 2 cups pesto (from the refrigerator section of your grocer) Beat with electric mixer. Pour into prepared pan. Bake at 350* for 1 hour. Chill several hours or overnight. Remove from pan and decorate with a little chopped tomato or chopped sundried tomatoes. Slice into very thin slices and serve on small individual plates - or - cut into thirds and place 1/3 on serving plate and use to spread on crackers or baguettes. Be sure to decorate with a little chopped "red" tomato accent and maybe some green basil too. Looks beautiful! (If you cut into thirds, you can serve 1/3 and freeze the remaining for another time.) NEW MEXICAN CHILE DIP from the kitchen of Jim Myers Makes about 3 quarts 2-3 pounds ground beef 2 pounds Velveeta cheese cubed 2 large onions, chopped 1 - 28 ounce ounce can crushed tomatoes 4 cloves garlic chopped 2 - 4 ounce cans chopped green chiles 1 tablespoon chili powder 2 teaspoons cumin Brown ground beef with the onions and drain. Add remaining ingredients and simmer 20-30 minutes. Transfer to crock pot to keep warm. Use large corn chips for dippers.

Well, gee, I'm not sure why anybody would marry a guy who doesn't like garlic (LOL) but since you already took that plunge, I guess we have to try to help you feed him! Maybe sit down with him on the couch some night with one or two (don't scare him) cookbooks or a cooking magazine and ask him to pick a new recipe for you to prepare. Here's a recipe that was a big hit on the cooking forum - I think you could just omit the onion/shallot - I think the mustard/worcestershire would be enough flavor. MQ's Steak Diane for Two Mark Bittman, New York Times 2 6-ounce beef fillets, cut from the tenderloin (filet mignon), preferably not too lean Salt and pepper 1 tablespoon extra virgin olive oil 2 tablespoons butter 1 tablespoon minced shallot or onion 1 teaspoon Dijon mustard 1 teaspoon Worcestershire sauce, or to taste (I added 1/2 t. extra because dh likes it) ½ cup heavy cream or half-and-half Lemon juice to taste, optional Chopped fresh chives or parsley leaves for garnish. 1. Flatten fillets a bit with the palm of your hand, the back of a skillet or a small mallet; they should be about 1 inch thick. Sprinkle with salt and a lot of pepper. In small skillet, preferably one just large enough to hold fillets, combine oil and tablespoon of butter over medium-high heat. When butter foam melts, sear steaks on both sides, just until browned, no more than 2 minutes a side. Remove to platter. 2. Wipe pan clean with towel; add remaining butter over medium heat, with shallot or onion. Cook, stirring occasionally, until tender, about 2 minutes. Stir in mustard, Worcestershire and cream. Add some salt and a fair amount of pepper. Stir once or twice, then taste and adjust seasoning. 3. Keeping mixture at a steady simmer, return meat and accumulated juices to pan. Cook, turning two or three times, until meat is done to your liking, just 1 or 2 minutes a side for medium-rare. Remove to a plate, and add lemon juice, if using, salt and pepper to the sauce as needed. Spoon sauce over meat, garnish with chives or parsley, and serve. I'm sure if you introduce something new to him once in a while, don't overwhelm him, just once in a while.....he'll learn to expand his tastes. Maybe make his favorite burger and introduce him to some new and different vegetable casserole or different potato recipe. My DH doesn't enjoy a lot of the foods that I do but I still make some dishes mainly for myself - he knows that he doesn't have to eat it, but he's usually willing to give it a try. Some are winners and some aren't :-)

My boyfriend is originally from Philly and is incredibly picky about pizza (thin crust only, for example, among other rules). I set my sights on a project of learning to make a pizza at home that he might favour and after some practice and documenting, this is how I make mine (and when I haven't made something in advance and he wants pizza at the last minute, Trader Joe's pizza dough is pretty darned good). Apologies for the overly thoroughness, it's how I got it all down for my records after a few attempts. 5 1/2 teaspoons sugar 2 teaspoons kosher salt 1 tablespoon pure olive oil 3/4 cup warm water 2 cups bread flour 1 teaspoon instant yeast 2 teaspoons olive oil olive oil, for pizza crust flour or cornmeal, for dusting the pizza peel (I used whole wheat flour and found it to be my new favourite(also I do not have a peel and simply use a flat cookie sheet) -Place the sugar, salt, 1 TBSP olive oil, water, 1 cup flour, yeast, and remaining cup of flour into your mixer's work bowl. Using the paddle attachment, start the mixer on low and mix until the dough just comes together, forming a ball. Spray your hook attachment with cooking spray and swap it out with the paddle. -Knead dough for 15 minutes on medium speed. -After 15 minutes, tear off a small piece of dough and flatten into a disc. Stretch the dough until thin, hold it up to the light, and look to see if a taut membrane has formed (also called a baker's window), you should be able to see a webbing of membranes and nearly be able to see through the dough. If the dough tears before it forms, if you aren't able to pull it thin to almost see through before it rips, knead the dough for an additional 5 to 10 minutes. -Form the dough into a smooth ball on the countertop, sealing it unto itself. Place the dough ball in a large stainless or glass bowl and add 2 tsp olive oil, tossing to coat. Cover with plastic wrap (doesn't have to be a perfect seal) and refrigerate for 18 to 24 hours. -Place pizza stone or tile onto the bottom of a cold oven (or if your heating element is on the bottom of your oven, simply place stone onto the lowest position oven rack) and turn the oven on to its highest temperature, 500° or mine goes to 550°. -Split the dough into 2 equal pieces using a knife or dough scraper. Flatten each piece into a disc onto the countertop and then fold each piece into a ball. Wet hands barely with water and rub them onto the countertop to dampen the surface slightly to make it 'sticky', roll the dough on the surface until it tightens into a smooth ball. -Cover with a tea towel and let rest for 30 minutes. If you won't be immediately using the second ball of dough, spray the inside of a ziplock bag and place the dough ball into the bag. Seal and refrigerate for up to 6 days. -Sprinkle flour or cornmeal onto peel and place dough onto the peel. Using your hands, form a lip around the edges of the pizza. -Stretch the dough into a round disc, holding the center with one hand and gently pulling the edges outward with the other hand, rotating after each stretch, try tossing if you're up for it, but do not use a rolling pin! -Shake the pizza on the peel to be sure that it will slide onto the pizza stone or tile. Dress and bake the pizza immediately for a crisp crust or rest the stretched dough for 30 minutes if you want a chewy texture. -To dress the pizza, brush the rim of the pizza with olive oil. Spread the pizza sauce evenly over the pizza. Sprinkle the herbs onto the sauce and then any toppings you might want. Top with cheese. -Slide the pizza onto the tile and bake for 7 or 8 minutes, or until bubbly and golden brown, checking the underside for doneness before removing. Rest finished pizza for 3 minutes before cutting.