…and snowy, as it has been lately, there’s nothing like a pizza from scratch!
The ‘sauce’ is pesto–thinned with a little Extra Virgin olive oil–and topped with raw onion, sliced Crimini mushrooms, chopped tomatoes which sat for awhile in Balsamic vinegar, dried minced garlic and black olives.
The crust is unbleached flour, sea salt, yeast–dissolved in warm water with a half-teaspoon of organic honey–and this time I added basil and fennel seed!
Sprinkled on top was more dried basil, a combo of parmesan/romano/asiago cheese, and topped with grated Monterey Jack cheese.
Twenty-five minutes later, my pizza from scratch looked like this:
Oh, let me give you a closer look!
I’ve been making my own pizza for well over forty years now…the ingredients occasionally vary, but the satisfaction?