|Spinach that has been washed and dried|
I had some cornmeal that I thought would make a really great crust. Using the Moosewood Restaurant New Classics I used their recipe for dough, substituting 1/2 a cup of cornmeal for flour. I am a fan of making my own dough. I like the process of kneading the dough, and letting it rise, it's something that I could see as being intimidating, but it's worth conquering the fear.
Meg-herita. It is a treat to look forward to in the summer when heirloom tomatoes and basil are a plenty.
As for the Kitchen Sink Pizza we put;
A sprinkling of canned sliced olives
A few cloves of thinly sliced and browned garlic
Some grated Iberico cheese, left over from co-hosting a baby shower
On one pizza a couple slices of cooked bacon
Salt and pepper
After putting everything on the dough, except the spinach, I let it bake for about 15 minute, just until the bottom of the crust had a light brown color. Then I put the spinach on, letting it cook for another 4- 5 minutes. I didn't want the spinach on for the whole baking period because it would have gotten brown and wilted. Just before cutting I sprinkled a little olive oil on top.
This pizza was great. The crust came out nice and crispy, the onion and spinach gave a sweetness to the pizza that worked with the salt of the cheese, olives, and bacon. I have to say I think I liked the baconless pizza a little bit more. This morning I had the last two pieces warmed up with a fried egg on top, so good.
|Here is the latest box. Look at those turnips and radishes, they are giant.|
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