Sunday, 9 December 2007

Goodfella's Support Fresh Pizza - It's Official

tanya condon As strong believers in the virtues of using fresh dough for making pizzas with, we bring you this heart-warming story of a large frozen pizza manufacturer sponsoring a pizza-making competition among young chefs. The story was spotted by our reader Allan in the Rye and Battle Observer. Thanks Allan

"Amateur chefs from across the South East of England recently battled it out in a bid to be crowned top pizza maker.
Seven people used their skills to create a variety of different flavoured and shaped pizzas at the regional heat of the Goodfella's La Bottega Pizza Maker of the Year Competition at the Cutting Edge Food and Wine School, Robertsbridge.

Simon Parrish from Wadhurst fought off stiff competition to make it through to the final with his creation.

Simon's winning pizza unusually didn't contain any cheese but was made just with a tasty tomato, chilli and caramelised onion sauce, topped with chorizo and rocket.

Simon won £200 to help further his cooking studies, plusa place in the grand final against five other colleges, where he will re-create his winning pizza recipe for the chance to be crowned La Bottega Pizza Maker of the Year and win an Italian cookery course.

Robertsbridge man Hugo Edwards came in third place with his creation, a square pizza cut in half, with one half savoury and the other sweet.

The savoury pizza was made with a traditional tomato sauce and Parmesan cheese stuffed crust topped with caramelised onions, parma ham and quail eggs. The sweet half was made using a butterscotch sauce, with a chocolate stuffed crust, topped with bananas and the crust sprinkled with demerara sugar.

Tanya Condon, from Battle, made her pizza in the shape of Father Christmas.

Other participants included Edward Mosley, from Bexhill, Dan Quanstron, from Eastbourne, Camilla Kruger, from East Grinstead and James Mannington, from London

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