I’m working on simpler, lighter pizzas. I found a dough I like at the supermarket, it’s called “Organic White” and the crust turns out to be thin and crisp, just as I like it.
This pizza turned out well. I pre-baked the dough at 475 degrees for 12 minutes. Then I spread fresh basil pesto as a base, put sliced fresh mozzarella over that, and strips of red pepper in between.
I added baked and crispy Kale on top of this and cooked the pizza at the same temperature for 12 minutes. And of course, my signature pine nuts.
I think I was piling too many things on my pizzas, the thinner and lighter, the better.
Tonight, we’re having company for dinner. I’m cooking gluten-free light Vermont Spetzal with kale, broccoli, chicken sausage bits, and red paper. Our guests are wonderful cooks, so I’m going to be careful.
Also, I’ve got some new raspberry hard apple cider, which I like a lot.
I was not sure what kind out cheese was on your pizza, I thought maybe fetta but mozzarella makes sense. I grow kale in my garden in the summer. Do you and Maria? I make kale chips all the time. Have you ever put kale chips in an omelet? I crush them up and there wonderful.
Mozzarella, as I said in the piece…I’ve yet to make an omelet…”)