Croissant Crust Pizza: Oppo Review
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The moment the Oppoverse has been on the edge of the computer chair for.
It
Was
.
.
.
Not life changing.
While I think the concept may have been better than the execution, it was by far better than a normal Digiorno. I am a “take it or leave it” kinda guy when it comes to eating the crust. But this made me WANT to eat it. The crust portion that handled the toppings wasn’t hugely different but the flakeyness as you got towards the business end was as advertised. Light and flaky with a hint of butter. Garlic buttered croissant crust would have put it over the edge I feel.Conclusion: There are worse ways to spend your money and while it is not making my Whataburger all-time favorites list, I would by it again if other favorites were out of stock.
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Good to know, thank you! It looks a bit smaller than the usual digiorno, is it?
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@misterbuttercup said in Croissant Crust Pizza: Oppo Review:
Good to know, thank you! It looks a bit smaller than the usual digiorno, is it?
It did not rise as full as a usual digiorno but it is a round square so it makes the dimensions look off. More topping area less crust surface I think.
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@snakesm13 For anyone looking for a flakey pizza (admittedly a bit different than the above), I like this recipe:
https://www.bonappetit.com/recipe/phyllo-pizza-with-smoked-mozzarella-and-cherry-tomatoes (I usually skip the peppers and olives as a matter of preference) -
@facw That sounds delicious, thanks!
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@snakesm13
this is the content we need. -
@Snakesm13 Hi, I'm sorry, I'm sure there's some actual important information in your post but I can't get past the fact that you seem to be dipping your pizza in some sort of dressing???
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@essextee said in Croissant Crust Pizza: Oppo Review:
@Snakesm13 Hi, I'm sorry, I'm sure there's some actual important information in your post but I can't get past the fact that you seem to be dipping your pizza in some sort of dressing???
HA! I actually stopped to think, I should try to get this ranch out of my picture because I will catch flack. Oh well this is south Texas Ranch and Salsa EVERYTHING!!!
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My dinner tonight. Bought not built.
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A classic around here is the croissant au jambon/fromage that has bechamel sauce on it and cheese :
Many boulangeries are selling ones and you can also buy ready to put on the oven ones at supermarkets :
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@jb-boin I can’t pronounce half those words but I want it in my mouth.
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@snakesm13 said in Croissant Crust Pizza: Oppo Review:
@jb-boin I can’t pronounce half those words but I want it in my mouth.
It's one of the most simple and delicious thing in existence !
If you can have some proper croissants made with butter, cut them in half and stuff them with béchamel/white sauce (which can also be bought pre-made around here, not sure where you are but it's a classic for restaurants), ham and cheese then put them in the oven just enough so nothing gets burnt !
This alternative also seem interesting :
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@jb-boin Oh, I think I’ve had a version of this as a special at a local French food chain La Madeline. Not sure if that is even a French dish but I doubt it is even close to being authentic but it was extremely tasty.
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@jb-boin
I like the dea of that but replacing the ham with pepperoni, green peppers and onions or kebab meat with onions and some chilli sauce and some more added garlic to the cheese sauce would be my idea of heaven.
And top the bechamel sauce with a little cheddar and mozzarella mix and a dusting of pecorino cheese to get a nice caramelised crispy layer going. Nom. -
@snakesm13 Even if it was not made the traditional way, if you enjoyed it and it gave you new ideas then it's the most important.
Cooking is an art/culture so it's universal and there is no such thing as it being authentic.
There can be a traditional way to do a dish but anybody can add it's own twist (recipes are never identical and you also might not have the same ingredients available or adjust to your own taste), it's not disrespectful as long as it's not plagiarism.
It's even encouraged to re-interpret/re-invent as it keeps it alive and makes it possibly known and appreciated to a broader audience ; which is why the American concept of cultural appropriation is terribly wrong.
Now it's your turn to do your own version (that could follow a traditional recipe or not) if you want to/can ; we surely will be interested by that
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@svend technically it's more or less a croque monsieur with a different bread
I don't think pepperoni will be as good as it's too oily and the "classic" ham is great when cooking on the oven with the parts outside of the croissant being grilled and giving an extra taste.
There is usually also grated emmental mixed or even integrated directly on the béchamel (which is messier to do if you make your own sauce and probably wont taste any different than having it melt when on the oven).
Other cheese are obviously at your own discretion, some might not melt or grill as well so it might require some testings but mozzarella probably won't pair well inside as it won't melt.
Chili sauce wouldn't be my thing but grilled onions and garlic could be interesting (maybe using white wine and/or cheeses used in a fondue).
