Iron Pizza Chef, Battle of the Basil
Mine: a bit of jarred marinara sauce, Sun Golds, three cheeses (parm, mozz and romano), basil, and, yup, an egg:
The hunna: Pepperoni, olives and — in a surprise twist — basil:
Allez cuisine!
Comments
d.c. fruitbat wrote:
Bob wrote:
Its not Jakes ,but I'll go with Gregs. Any squirrel on it??
Mark Weber wrote:
I stumbled on a few enhancements to my pizza recipe and thought I'd share. You'll no doubt spot my muse.
Dough:
instead of warm water to start the yeast burping, substitute warm beer and a touch of honey. (I use the 'just add water' mixes -- and I laugh, mmm beer.)
Sauce:
1 part tomato paste, 1 part beer. toss in some of your favorite dried herbs... or fresh if you feel like standing over a chopping block for a few whilst you finish the other half of the beer.
If you like sweet sauce, add a teaspoon of sugar, bitter, vinegar, otherwise, leave it alone. It'll pair nicely with the beer you set down on the counter when you slipped on that mitten to harvest your pizza.
I vote for Liz's pizza.