OK, I know that just yesterday I asked for some advice in my blog and now here I am again asking for more. This time it's about food, yesterday it was knitting. I guess I should be happy that those are two things vexing me because it indicates what I can spend time on these days. Even though I'm now a year and a half out from being a principal, I still have this almost daily appreciation for the gift of time. Much as I loved that school and that job, it really did take over my life when I was there.
All that aside, I decided to try the Kingsolver family's Friday Night Pizza last night (concidentally, Friday night). In the past I've not had a huge success with homemade pizza. But, so many people I know make it and this has to be a well-vetted recipe. After all, they wrote about making it every week in their book. But, this one I made last night had a pretty cardboard-y crust. So, I'm looking for pizza crust tips.
First off, I do not have a pizza stone. Yes, I know that's the big thing you're supposed to have for making pizza. But, I hate to invest $ in a special thing - especially when I'm not very confident I will make it very often. I don't know if a partial contributor was not using tomato sauce. I had some leftover pesto which I used instead of tomato sauce and it was a little skimpy because there wasn't a whole lot left.
I think the toppings were pretty good, but maybe too much? (this actually went on two pizzas)
Pesto made with our garden basil last summer, Oregon shitake mushrooms, roasted cherry tomatoes also out of the garden (roasted and frozen in the early fall). And Japanese eggplant. I got it out of a big box of them at church a week or two ago - not sure where they came from prior to that.
The finished product. I would say the roasted cherry tomatoes were definitely the highlight of the whole thing. But, the crust was very dry. Help!!!