![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0DchwxKUSL_10k4nRoB7JwutIE8Jsm-L0f2FAwCig1JhCxIB0I88yn3F3uLjph199vUO5HJcfrAuedPDxA0PkAb1B5ZhwR1Hj8UmmoGSgAxlUQMiKLI2Fh5J1WPMus4mcl4nUBGUlcwus/s400/finishedpizza.jpg)
So--I picked fresh mozzarella, tomatoes, basil..goat cheese, chaume cheese (couldn't find Italian fontina) and, my fave, I cooked red onions down for my topping.
Once again, I was abandoned by my family (see clams post)...Bryn and I were here, though. Bryn enjoyed a straight up Margherita (with, I forgot, sundried tomatoes), and I did fresh mozz, tomatoes, goat cheese, red onions, and I finished with with fresh basil.
The dough rises quickly--you just have to give it 30 minutes. I rolled it out on parchment and flipped it onto the griddle--because I am beset by shrinkage. I roll dough out and it shrinks back the minute I move it...but here, leaving it to cook with the parchment backing, it held its shape better..
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With Gary at the hangar (don't ask), Ian gone, Sam...well, he's been gone a while..I had 8 pizzas and no one to serve 'em to...
So I baked off all the shells, didn't top them...and Bryn's getting homemade pizza for lunch tomorrow. Bet she's the only kid in school with that...
1 comment:
yours look really good. :) i just got around to making these tonight. great tip about the parchment on top, i had lots of dough issues... shrinkage being one of them, and that will help me out for next time.
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