French bread pizza (I seriously made a video about...)
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- Опубликовано: 21 апр 2021
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**PIZZA 1, TRADITIONAL BUT IMPROVED**
A long, soft French-style bread loaf
mozzarella (I use Galbani whole milk, low moisture string cheese, cut into small pieces)
grated parmesan
pizza sauce (I used Pastene 'Kitchen Ready' ground tomatoes mixed with a little olive oil, spices and a pinch of sugar)
olive oil
salt
Heat oven to 400ºF/200ºC. Cut the bread into long boats. Put it on a baking sheet and drizzle heavily with olive oil. Sprinkle on a little salt, get all sides of the bread coated in seasoning and oil, and position them cut-side down. Put the pan in the oven and toast the bread until the cut sides are just starting to brown, 5-10 minutes.
Take the pan out, flip the bread cut-side-up, top with a thin layer of pizza sauce, a dusting of parmesan, and mozzarella. Use a brush to liberally dab the exposed cut bread surface with water (to keep it from burning), return the pan to the oven and cook until the cheese is melty and brown - I usually turn on the broiler for this part.
**PIZZA 2, OPEN-FACED PANINI **
Sandwich-size ciabatta loaf
mozzarella (I use Galbani whole milk, low moisture string cheese, cut into small pieces)
grated parmesan
pizza sauce (I used Pastene 'Kitchen Ready' ground tomatoes mixed with a little olive oil, spices and a pinch of sugar)
fresh basil or parsley
butter
olive oil
garlic powder
salt
Slice the ciabatta into two boats. Heat an oven-safe pan over medium, and put in a big knob of butter. When the butter melts and starts to bubble, sprinkle in a little salt and put in the bread, cut-sides down. Use the bread to mop up all the butter and seasoning in the pan, then press the bread down with a brick or other heavy weight. Cook for a few minutes until the cut sides are just golden brown. Get the broiler (grill) of your oven heating to maximum.
Remove the weight, flip the bread around so the cut sides are up, dust them with a little garlic powder, and pour a little olive in the pan to fry the bottom sides of the bread. If using an electric resistance coil stove, turn the heat off. If using a gas or induction stove, reduce the heat to low. Top the bread with a thin layer of sauce, some big leaves of parsley or basil, a dusting of parmesan, and mozzarella.
Use a brush to liberally dab the exposed cut bread surface with water (to keep it from burning), put the pan under the broiler and cook until the cheese is melty and brown.
**PIZZA 3, TOMATO ORANGE SAUCE, PANCETTA, GREMOLATA**
A big Italian-style loaf
mozzarella (I use Galbani whole milk, low moisture string cheese, cut into small pieces)
grated parmesan
a shallot
a can of whole peeled plum tomatoes (I like Muir Glen)
an orange
some diced pancetta or similar bacon-like product
fresh parsley
1-2 garlic cloves
olive oil
garlic powder
chili flakes
pepper
salt
Start by making the gremolata topping. Zest the orange, peel the garlic and pick a big pile of parsley leaves. Chop all three things into each other until fine. Set aside.
Make the sauce. Peel and roughly chop the shallot. Heat olive oil in a pan over medium-high heat and cook the shallots until just starting to brown, stirring constantly. Throw in 2-3 tomatoes, mash them a bit with your spoon, and cook until stuff on the bottom of the pan just starts to brown. Deglaze the pan with the juice of the orange, and take it off the heat. Combine everything with a couple more tomatoes straight from the can and puree smooth. Season with pepper and chili flake. This will give you enough for 2-3 pizzas of the size in you see in the video.
Slice the bread into large boats that will fit in your biggest oven-safe pan.
Put the pancetta into your big pan and turn the heat on medium. Let the fat render out and then start stirring when it starts sizzling. When the pancetta seems halfway to being crispy, take most of it out, leaving the rendered fat in the pan. Push the remaining pancetta into an area that will match the footprint of the bread, and pour a little olive oil in that area. Put in the bread cut-side down and press it flat with another pan or a brick or some such. Cook until the cut side is just golden brown.
Remove the weight, flip the bread around so the cut side is up, dust them it a little garlic powder, and pour a little olive in the pan to fry the bottom side of the bread. If using an electric resistance coil stove, turn the heat off. If using a gas or induction stove, reduce the heat to low. Top the bread with a thin layer of sauce, a dusting of parmesan, mozzarella, and the reserved pancetta.
Use a brush to liberally dab the exposed cut bread surface with water (to keep it from burning), put the pan under the broiler and cook until the cheese is melty and brown. Take the pizza out and sprinkle on the gremolata. 
Хобби
“A busy mom in the eighties just doing her best” is such a specific quote that’s scarily accurate and descriptive of the pizza.
You're right. Lauren's YA novel writing skills are impressively apparent in that oddly specific description.
I love any food that meets that description. ;)
Ain‘t a writer for nothing.
r/oddlyspecific
tbf - most women neglect the nutrition of their kids. Explains the many weirdos in society.
I'm convinced Adam has kept that brick wrapped in tinfoil sitting in his pantry since he made that grilled cheese
Didn't he make the brick chicken before that?
@@Kublai_jesus He made the brioche grilled cheese before that.
Until he says otherwise I'm also going to assume that's the case
Hardly a bizarre theory to me.
@@Nanayama ahh true true
6:15 "Let's do a bigger pizza" *takes out a comically large peanut*
It really is shaped like a peanut 😂
*_This leads to King Bach pulling out a-_*
Made my day, lmao
Lol
Comically large peanut was my nickname in high school
"Say the line, Adam!"
"I season my pan, not my bread..."
I just watch this guy because I'm impressed by how seamlessly he transitions into the commercials.
@@donmiller2908 I skip through them
@@dareak7143 I can't blame you there, I cancelled my local cable subscription because of commercials.
@@donmiller2908 Yeah commercials are so boring and i dont care about them
@@dareak7143 - Something odd too. When I was a kid my dad put an antenna on the roof of our house. After that we got all kinds of television channels for free. When I asked why we had to watch commercials, he explained that advertisers paid television studios to air those, that's how the managers, talking heads, camera operators etc, got paid.
So now we have cable, which we have to pay for, but we still have commercials.
1:51 ladies and gentlemen, we got him
yummy crunchy pan
The moment we all have been waiting for!
Da bubble
*GENIUS*
Dear God he's become self-aware
The way he said 'yeah I'm going to season my pan not my bread' was the best.
Bro I was reading this as he said it lmao
His 12 incher is better
Time stamp?
@@Aldiyawak 1:50
Yeah like he expected people to say “look he said the funny words” in the comments
Hey man, I went to Park Forest Elementary with you and we were in the same grade. I came across another video of yours (about marinating) and I was like I KNOW THIS GUY. When I saw you had a video about french bread pizza I KNEW it was born out of PFE french bread pizza day. Glad you're doing well. Cheers!
That's really cool. I thought Adam grew up in the Northeast though. Must be crazy to find a classmate out there after decades, its a small world
Never mind, finished watching the video and he explicitly said Park Forest
@@acommenter4252 dude
"It calls for lemon, but I'm loving it with orange." You ran out of fresh lemon didn't you Adam. lol
Orange Gremolata actually exists but yea
Demonstrating the _perfect_ attitude towards home cooking. "Making do" is a far greater art than "pursuing perfection". Or in his own style: "Now, for this next step, you need this specific rare breed of lemon and- NO!! You can just use any old citrus fruit, it doesn't even have to be a lemon so long as it's at least a bit acidic! Oranges work fine or use whatever you have on hand."
@@SaraWolffs heck, white vinegar would works too if you're desperate enough
I'm glad Adam has committed himself to making every meal in the college student survival guide.
Has he made ramen? In college, we bought ramen by the gross: 144 packets.
White bread + margarine + Garlic Powder + Shaker Bottle parmesan cheese > counter top toaster oven = Perfection!
🤣🤣🤣🤣🤣
@@LawnD4rt what about dinner?
I know people using Ragusea to teach themselves cooking so that's not far from reality
I feel like adam is obsessed with the fact we call it the grill and can now never not mention it
I think he's just trying to be inclusive by stating the directions in both American and British ways.
@@crystalwolcott4744 but what about us foreigners?
@@woodonfire7406 he cant mention every cant be real here
its cause its not a grill xD
Bruh everyone calls it a grill
Adam is now my favorite food channel. It’s just so straight to the point, he doesn’t try to be something he’s not, he’s a real person in a real kitchen making stuff I could try tonight. Way to go Adam; you deserve your success!
I'm so proud of adam for finally de-glazing with something other then wine
That Adam YTP channel will have a field day with this one. "My 12incher"
6:21 I thought the same thing, almost commented that but saw yours first
You just gotta lean into it with your body weight
Oh there's also "and then we smash" that'll pair up well
@@Kublai_jesus oh god what has adam done
2:01 "it's time to smash"
On Poland it is called "zapiekanka" and it's a streetfood staple. The most common type contains fried mushrooms instead of a tomato sauce.
The first version is the most similar I would say, I have not seen zapiekanka where you fry the bread / bun in fat, let alone smash it to make its consistency much more dense or put water onto it to prevent burning.
Also, I would say the simplest alternative way to get browned cheese and not burned bread is to get it not only half baked bread from store, kind of like cold garlic bread. Perhaps it is what restaurants in Poland tend to use?
@@bartiz12 you go full out and fry the bread in fat and squish it and put water onto it to prevent burning when you are making it homemade and you learned some good tips and got some ideas from different cooks round the world, in this case some italian-american suburban dad on youtube.
you don't go to an Orlen station for a hot dog to get artisanal sausage in a fresh home-made bun with lovingly crafted accompaniments but both that and a 4.99 parówka with some ketchup and mustard in the bun are still both hot dogs
(until somebody starts the argument that polish style hot dogs are not genuine hot dogs but that's not really relevant)
What’s up with polish food? it seems like drunk Italian food, respectfully
@@jacobpeters9919 you made my day 😂 especially since I always pictured American cuisine as heavily inspired by Italian, but cheaper, simpler, more practical and not necessarily healthier. 😅
Polish cuisine can be very sour. Bigos is one of Polish staples and is essentially sauerkraut / sour cabbage cooked with sausage, mushrooms, paprika / tomato seasonings for quite a long time.
Barszcz / zurek is essentially a soup from white sausages and sour flour (sourdough).
They're amazing.
"and yeah now we got brown pancetta chunks embedded into our bread, it's a good day to be alive" is an amazing quote.
You know I have a lot of rough days here lately. I listen to Adam to look at great food recipes. But I seem to laugh and smile more than watching a comedian. I don’t know if it’s because he’s so real. Funny, loving, friendly. Definitely would love to have friends like this guy. Wouldn’t hurt to be having him as a home cook either LOL I love his recipes
Truly the most gourmet item on a school cafeteria’s menu.
We call these "Princesses" here ... I guess they are quite popular school food all arround the world :D
We had them too, they were probably the best foods in school next to cinnamon rolls.
what the heck i dont get them ive never even heard of or seen them at school
I agree, the best food you can get at school
They r half the prize of pizza here
that water trick is how I reheat pizza and make the cheese nice and crispy while not completely burning or drying out the crust
I use foil
That’s genius! I was wondering how to avoid hard edges on my reheated pizzas
@@blackdemonheart9696 What i do is ( this only works with a bigger microwave) i put a glass of water ( usually hot water) in my microwave with the pizza. That way it all rehydrates.
The tomato-and-orange combination sounds legit to me!
Dried mandarin peel is pretty common in some Chinese and Chinese-derived spice blends, and there’s this really amazing tomato-y beef stew in Taiwanese cuisine (I think?) that uses those spices.
I also tried putting a generous amount of orange zest into a pot of chili once (just on a silly whim) and I thought it was pretty great.
Didn't know what I was going to make for dinner tonight, saw this video and decided I would give the orange-tomato-gremolata pizza a try and it was truely delicious... I'm stealing this recipe and telling all my friends I came up with it myself when I make it for them.
I can just imagine the thought process for this.
"Mmm bread too hot, burn before cheese"
"Hmmm"
"Water to keep cold"
"Yes"
The water is meant to make an extra layer on the bread so it'll evaporate instead of the bread burning
@@Laevatei1nn Specifically, because of how much energy the phase change between water and steam takes, it keeps everything with water in it right at the boiling point of water no matter how hot everything else is until the water evaporates! So instead of "water to keep cold" I suppose its "water to keep less hot"
@@Tinil0 less hot = cold :)
@@Tinil0 damn
@@shprite781 well no because it isn’t cold. It’s still at boiling point. It just won’t get charred. So it is technically less hot and not cold.
“Yeah I’m gonna season my pan not my bread”
he said it! He said the thing!
He's trolling, you dolt.
@@hxhdfjifzirstc894 i mean who's the real dolt, considering that clearly they understood that he was saying it on purpose and was acknowledging that by yknow. making joke.
@@daveprice5911 Give it to ‘em Dave! ✊🏼
@@daveprice5911 holy shit you killed him dude 🥶🥶🙏
Time stamp please
I love how Adam always does various “tiers” of a recipe when making it. First how to fix the usual French bread pizza, a better version, then going all out with his own recipe.
I'm very concerned why lauren ate a busy mom in the 80's doing her best
I’m concerned that you haven’t
THE RETURN OF THE BRICK WRAPPED IN TINFOIL, MY FAVORITE COOKING TOOL
Culinary brick
@@cerealdust3714 6zbbbbbbb
Lord of the Kitchen: The Return of the Brick
I've never seen anything like it but it's amazing lol
Cooking brick, One Grit (dankpods) are there more?
6:21 i can already smell what the parody accounts are going to do with adam saying “my 12 incher”
Ran to the comments
Finally found the comment.
My inner Beavis and Butt-head emerged when he said "fat behind" 😆
I’m at it.
Didn't know it was american, made this at home in the early 90s in Finland, probably existed in the 80s too. We use toast. I still make these today! And fun thing, they work real well IMO when microwaved. I like the soggy texture, but with a big salami slice between the bread and tomato sauce (or fresh slice!) it's kept in check.
You guys make/eat these in Europe? Almost every European has said that this is "peak American diabetes" or something along those lines lol
Tastiest northern european "food"
My favourite part of this channel is just Adam getting excited about food. Like this is something I will never make, but he was so pumped about turning a snack I had when I was a kid into something "legit" and that makes me happy
This is Adam's version of Pastry Chef attempts to recreate popular snack foods
RIP gourmet makes
200 likes
Claire ain't got nothing on this series though. Because we can actually make this stuff at home.
@@lildrawhub1025 Claire's current series is less stressful for her, and is far more normal baking.
At this point I wouldn't be suprised hearing him say "yeah I season my tongue not my soup" or "yeah I DO season my cast iron, and so should you" one day
You do season cast iron pans though?
Cast Iron should be seasoned tho
i season the stove, not the pan
yeah i do season my clothing irons, not my shirts
@@nate_storm Yup, that's the best comment.
0:45 I can just imagine his head going "hehe whatever pizza bread lol xd"
i feel like grocery stores immediately start placing an order for more shallots and white wine the second they see adam walk in
I have literally been making this recipe on the legate loaf for the last 3 weeks - Adam’s a psychic confirmed!
“Yes I’m gonna season the pan”
I season the metal the pans made of, really helps out in the kitchen!
I season my whole kitchen before cooking
@@walnutsandbeastiality866 I season the whole neighbourhood before cooking..
“Park forest elementary” literally where my dad grew up, oh no
"That is good pizza!"
Well, there is only one thing left to ask "Is it Really Dough?"
Puns on the rise
My school had three kinds of pizza: French bread, round pan, and slice. All of them were the exact same-just sauce and cheese on bread, but in different shapes (I would only ever eat the French bread though :P)
*THANK YOU FOR EXISITNG ADAM* Your voice is pure cooking ASMR that I did not know I lacked
The voice of a cooking angel.
NO! NO! NO! Many people say I am sick in the head. NOOOO!!!! I don't believe them. But there are so many people commenting this stuff on my videos, that I have 1% doubt. So I have to ask you right now: Do you think I am sick in the head? Thanks for helping, my dear roc
@@AxxLAfriku You're sick in the head.
@@AxxLAfriku who are you
@@jbetfifty5904 He's sick in the head
I can't wait to try the orange with tomato. I had this period where I pushed my cooking creativity with this rule "make at least one disgusting meal trying out something new you sincerely thought could work". Rose petals work well with tomato as well. Anis, taragon and honey on avocado.
Wait, you can eat rose petals?!
I always love these videos of you taking simple food Concepts and try to "elevate" it or "improve it" like that Smashed Brioche Grilled Cheese, make more of these.
"A busy mom in the 80s just doing her best" lol
😁
you can tell she's a writer with lines like that just off the cuff.
Pizza good, bread good, pizza bread should be good.
Adam: "pinch of sugar"
Also Adam: _just pours sugar on_
Just use feeling
-Uncle Roger
This video warmed my heart. Great job, Adam.
I just want you to know, that when I eat my food I watch your videos.
Same
highest form of praise
literally finished a meal to this video
Ditto
I've actually had a lot of success with french bread pizza by just piling on the ingredients while the bread is frozen and throwing it under the broiler, especially with thinner breads. You get nice, bubbly cheese without burnt bread. It was actually inspired by one of your pizza videos, so thanks for that.
Sorry, this must be because I'm British, but... broil-er? I'm afraid I don't understand. What on earth is one of those?
@@GoneZombie
Broiler is a Salamander. A hot element directly above the oven rack. Top heat. Good for melting and toasting stuff.
@@swiftie762 bold of you to assume I can afford garlic bread. thems the breaks when it comes to struggle food.
@@GoneZombie
HX gave you the perfect definition, now I have to ask, what do brits call it?
@@kindlin OH! You must be talking about a GRILL!
Fun fact, we had very similar ones back in all of my schools here in Germany! Though in my experience they put more stuff on there and it actually tended to taste kinda neat. Also with a few different kinds of bread, actually, if I remember right... it _has_ been about one and a half decades.
used to make "pizza" with (optionally stale) hamburger and hotdog buns. was and still is one of my favorite things ever, culinary traditionalists be damned.
Like kitchens all over the world, the fridge dictates whats for dinner.
Finally something I can make. 😭✋
Edit: That statement is a little iffy now that I’ve watched the whole video. ; - ;
Ramen noodles might be another 🤔
If you want passable one just make a pizza on the bread then throw in the microwave then boom pizza boat
Try english muffin pizza instead.
My school had a rotation. They’d make regular pizza, then French bread pizza, then Domino’s pizza day, then Pita Pizza Day. I think I remember Pita being my favorite of the bunch. Could be a fun spin off recipe from this.
YSAC got you on that one
I did that with my mom once
I've heard that it's common in Indian American households to make pizza with leftover naan or roti.
@@nn6404 the hell? The closest thing to pizza my mom did was cheese and hot sauce on roti
I don't remember pizza at P.S. 36 in the Bronx (1967-1972). I remember fish sticks on Fridays and it wasn't even a Catholic school. To this day I refuse to buy frozen fish sticks. How about a recipe for decent ones.
you have no idea how much I missed our old friend "brick wrapped in foil"
let's be honest almost non of us actually cook, we just watch him for fun
Idk... I cook... am I alone in this???
@@chase9316 no
In Poland we call it "zapiekanka", it would translate to something like "a bake". We also use that name for casserole, so it's still a form of blasphemy, but I feel better about it than calling it a pizza.
Whatever it is though, it tastes great.
I fucking love eating zapiekanka whenever I visit poland.
Do you know if there's a jewish background to those? The first time I got them was in krakow, in a small place in the middle of a market in kasimierz, a historicaly jewish neighborhood. I think I remember the workers their wearing a kippa, but I'm not sure anymore. I wonder if that place still exists.
Adam is the guy who'll season ANYTHING except the foods.
Love how you combine all your talents and teach using the scientific method.. style without being precious!
"Yeah I'm going to season my pan not my bread"
Comments: *It's time*
I'm loving this video format!
Happy to see my favorite tool return - the ol' foil wrapped brick.
Since we are in ramadan it would be so cool if you make some arabic traditional Ramadan dishes
Love your vids adam
I disagree.
@@zWonkaa I respect your opinion but that's a suggestion for adam
In Poland bread pizza is a common street food called Zapiekanki. It is really similar to French bread pizza in the US
Loved this vid!! Fun takes on a meal you can prepare and cook super quickly and easily, yum!
oh boy this one probably made my mouth water more than any other vid so far
I haven't had bread pizza in ages. I'll have to try this next year.
NEXT YEAR!?
Hey Adam, how does it feel to know you are my actual sleep paralysis demon? I heard your voice during sleep paralysis while trying to fall asleep, and I was seeing a video of yours that didn't actually exist.
I love your channel by the way, one of the only channels I consistently watch
what was this non existing video like?
Yeah what was it like
Did he season your bed instead of you?!
Come on man, spill the dream
Jesus, I've never even had sleep paralysis. That must've been strange.
Water around the edge was the pro tip I would expect from Adam. You are right up there with Emeril.
One of the local grocery stores around here sells fresh pre-made french bread pizzas that you can take home to cook. Their solution for the burning is brilliant. They add the sauce and cheese after they've got the bread like 3/4 of the way cooked, and then they package it. When you buy it, the french bread part ain't fully cooked yet so it finishes to a normal bread done-ness at the same time as the cheese browning.
Hey Adam I was wondering if you could make a video comparing grain fed vs grass fed cows. How that affects the environment, health of consumer and much more.
Yesss
All cows are bad for the environment and health, but we eat them anyways because they are tasty. Grass-fed cows still produce methane gas, and even the best-raised cow is high in saturated fat which in the long-term can lead to cardiac complications. Even the meat-packing industry won't argue against these facts; basically consensus.
Now the fun part is thinking about how to make beef more sustainable, or so yummy that it's worth all the health costs.
@@ninjaydes “You are what you eat” applies to cows, too.
I'd prefer to see a video explaining why eating beef in a communist country will literally get you shot on sight. North Korea, or Cuba, for example.
I once saw an awesome video of North Koreans eating barbecued beef for the first time. It was really satisfying... like seeing a kid open a special gift on Christmas.
@@hxhdfjifzirstc894 Because cows are more useful for milk production and bull meat is a privilege of the communist leaders?
Watching Adams vids on Monday and Thursday at 2 is always a nice way to wrap up school
I never heard of this simple dish. Thanks Adam!
You, dear Sir, truly are the master of smooth and seamless transitions to sponsorship introductions. No one bested you at this, ever!
Hey Adam! Can you do a video on making soft pretzels? 🥨
Your first
I make these quite often and I agree, this is a great topic for Adam to do because it's more of a method than a recipe. Great idea!
Love me.some soft pretzels
With some nice chunks of salt on top.
@@MrGrass06 *okay but YOU'RE first
I love this recipe. looks delicious. what a strong ending, too. he gave that dish the coveted status of "good pizza." 😭 truly moving
As an Italian I have to say, this looks better than 99.9% of pizza you find in my country.
Really?
@@dasselbe2521 no
@@francesco3772 sounds about right
THANK YOU for including details for us who have electric stoves!! Every single other cooking channel uses a gas stove (which makes sense since cooking is their passion and their bread-and-butter so they upgrade their equipment to the best, and the best use gas) and it makes it difficult for us electric stove plebeians to translate their cooking style to something we can do.
@Adam Ragusa What a weird fake account. Oh well, reporting.
POG in the chat for Adam getting his “Galbani String Cheese Low moisturizer mozzarella sticks” back.
(Edit): 4:39 for u guys :)
Oh cool, reminds me of polish "zapiekanki" (which are great) or "pizzerka" (also great)
Mann Adam is uploading more and more recently.... I’m lovin it 🍟
This man has helped make me a cooking legend in my family
Finally! I’ve been waiting for the return of Adam’s Culinary Brick!
Fun fact, as a french guy living in France we DO have these kind of "french breads". They're sold in most supermarkets and cost like 40 cents or something
(also they're usually seen as "cheap" or "industrial" baguettes but that goes without saying)
It's pretty similar in the U.S. Here most supermarkets have a bakery that makes these and other breads fresh, daily. Though out of everything they bake available for a dollar. And it's kind of industrialized since I think the dough is probably premade and all they do is put it in an oven.
@@bagnome yep in supermarket the bread is usually partially cooked and frozen and in the supermarket they only finish cooking it
Amazing that this is good pizza and not just good food - as in your alternative "under the broiler" pizza. Looks nice!
Gramercy for the trick with the water on the edge of the bread! I can't wait to try it. I've been using oil, but it doesn't work very well. You're the reason I watch videos on the internet.
I love putting leftovers on a piece of bread with cheese under the broiler. Next I'll try the string cheese.
Gramercy, again,
I'm loving the gradual descent into madness Adam's channel is inching towards, soon it'll all be stoner level depression meals and fancy coq au vins will be a thing of the past
Next month it will be 'how to insert a quarter into a vending machine'. Or 'how I season my dialing finger, not the pizzeria phone number'....
2:00 😳😳😳
😱 😳 smashing what? 😱 😳
2:05
😳 😳 smashing the bread? 😳 😳
This takes me to my childhood memories. Keep it up,Adam!
Thanks for this video and the great water tip.
As a Brit, I really do appreciate the amount of times I've heard you call it a grill
What do they call a grill?
@@lemdixon01 a barbecue
@@Armadeus in the UK a barbecue only refers to outdoor cooking. I think the Germans call it a grill for both.
I was confused by why he was talking about teeth all of a sudden.
@@lemdixon01 a broiler, haven't a clue where that name come from!
Are we just gonna ignore how smooth his ad transitions are?
Nothing will ever top “my hot Italian sausage is well contained thanks to today’s sponsor ‘sheath’ whom I’ll now briefly thank.”
P
Pretty cool to know that other places have such variant too. Here in Israel we have a pita-pizza, and it's also possible to use ketchup and Edam styled cheese.
Thanks, looking forward to trying tht orange sauce.
Orange zest and tomatoes are a beautiful pairing! I love making meatless meatballs with Impossible ground (obviously you can use regular ground beef), after browning them I simmer them in a spicy, garlicky marinara. I top them with some caramelized red onions, fresh orange zest, red pepper flakes and freshly sliced basil. They go fantastically with some crispy slices of toasted baguette. The orange zest is so unexpected, but it adds so much brightness and really compliments the basil, tomatoes, and red pepper flakes. So glad to see I'm not the only one that loves this pairing lol
Completely unrelated to the actual recipe but the phrase “meatless meatballs” just sent me rolling, what a world we live in where that’s perfectly reasonable as a thing to say. 😂
"Meatless balls previously of meat"
1:51 He said his defining phrase which he just goes with!
Bruh you salvaged a bizarre meal like bread pizza. Amazing.
Just tried this recipe with some leftover burger buns! the tops had sesame seeds so each half was different, Heterogeneity! Fantastic, thank you Adam.
Hey Adam! Can you do a video on making muffins?
5:50 missed opportunity to deglaze with white wine...
MAN those angles and views ar spot fricking on!
Awesome plug transition for the sponsor! It made me chuckle. :)
2:22 BOH-TUMS
Perhaps one day my incessant commenting will get to Adam and he'll finally do a video making pozole
I just googled that and it looks disgusting
@@lepe your just jealous your kind cant make good things
@@sheepymendez6187 what kind is that?
@@lepe your kind i just said
@@sheepymendez6187 smart people. you don't belong to our kind tho