Instead of a traditional pizza sauce like pesto or marinara I made a sauce by blending chard, some oil, and some garlic.
The dough recipe I got from this website. If I'm honest, I'm not sure I'll use it again. The dough was very elastic and it took forever to stretch it thin. I had to stretch it and let it rest and stretch it again about 4 times. I even was letting the dough rest stretched over an upside-bowl to try to get gravity to work in my favor.
I roasted the beets yesterday. An hour in foil in a 350 degree oven and they were seriously the tastiest beets I've ever had. It was all I could do to not eat them right then.
Chioggia Beet (sadly, they lost their pink/white stripes in the cooking)
Slices of beets, a few slices of mozzarella, and topped with a little thyme, and then into the oven. I already had a pan preheating (not as good as a pizza stone but oh well!), so I slid it onto the pan and baked it at 450 for 10 mins. The last minute I switched it to broil to brown the cheese a little.
Changes for next time: better quality cheese, different crust recipe, and cook it a little longer to brown the crust more.
- Posted using BlogPress from my iPhone
No comments:
Post a Comment