Isn't it pretty?!
She got the recipe from Recipezaar, and I hope she doesn't mind quoting her here, but she said it best:
"I am curious how it would taste with just the crust baked and the whole berries raw. Step 6 is bullshit; one minute my ass! I say cook the crap out of it until it is nice and reduced!"
Last night, she made some pizza dough and had Brian and I over for pizza. One of the first posts I ever wrote should have been a pizza post. However, it is an involved process so I've been putting it off, even though I made pizza probably 10 times since starting this blog. I've been working on a pizza dough post for months, so I'm glad L. made the dough. I've always wanted to make whole wheat pizza dough, but have been too scared. She did, and it was awesome. It even got big bubbles in like pizza dough should have. We did 2 different pizzas, a maragharita and a pepper and olive pizza. Here's how it was done:
Margharita Pizza
Top pizza dough with:
tomato sauce
mozzerella (i usually use a mix of part-skim, and then dot with fresh mozzerella. You can use all fresh, but it can be too wet and make the dough soggy)
Sliced tomatoes
Oregano
Bake until done, then remove from oven and top with chopped basil leaves.
Pepper and Olive Pizza
Top pizza dough with:
Tomato sauce
mozzerella
Sliced mini bell peppers - with a variety of colors
Sliced green olives
Oregano
Feta cheese
And she didn't even kick me out when I knocked over a bottle of red wine on her floor! Thanks, L. - it was awesome!
1 comment:
The dough: http://steamykitchen.com/blog/2008/02/19/no-knead-pizza-dough-pear-and-gorgonzola-flatbread-with-baby-arugula-and-shaved-parmesan/
I think it was something like 2c whole wheat, 2c AP, and the rest bread flour. More than than 1:3 of whole wheat ends up a little too tough, and I ran out of AP. I suppose I could have just used all bread flour, but texture makes me feel healthier. :)
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