Crisp and golden crust with melting mozzarella coating salty salami and meat artichoke. Cover your pizza bases with damp tea towels and leave somewhere warm until they have puffed and doubled in size
So today I decided to make myself a pizza using the tomatoes, mozzarella and fresh basil leaves. Friday night is movie night at my house and on movie night we often eat pizza
Mushroom Pizza with Artichoke Pesto and Arugula-Rich, aromatic, and filled with incredible flavor. I used char-grilled artichoke I found at Trader Joe’s, added pine nuts, lemon zest, and juice of a fresh lemon, garlic, olive oil, and parmesan cheese
Season the tomatoes with onion powder, oregano, crushed red pepper flakes, sea salt, and freshly cracked pepper, to taste, along with a drizzle of olive oil
Top with the cherrytomatoesand eggs. But sometimes, out of nowhere, a pizza craving would hit and the call for that piping hot crispy combination of savory tomato sauce and gooey cheese could not be ignored
Top the pizza with the chopped tomatoes (I put A on the left and B on the right) and mozzarella. They and sent me unlabeled cans of whole tomatoes to do my own taste test at home, comparing their award winning tomatoes to a runner up
Dried TomatoCherry, Pineapple and Almond Loaf. I have not been blogging for more than a week because of the school holidays, busy with the kids around and also relaxing myself staying away from my computer
Remove pizza from pan using a spatula, cut and serve. Place dough in the center of pan and work dough from the center outward, pressing to cover bottom of pan and halfway up sides
The white sauce idea came about simply because I didn't have enough tomatoes for a proper thick sauce and i'd seen it on a menu at a beautiful pizza restaurant in Italy when we were there for mums birthday a couple of years ago and it makes for a divine twist on the classic
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