I used this recipe for the crust (I used whole wheat flour) – it came out really soft and chewy, not too thin, not too thick. I probably pushed it out to 1/2 inch or slightly less. Bonus: the dough spreads out really easily, so you’re not fighting tons of holes or dough that keeps rebounding. Love that.
Then topped with lots and lots of pesto…
…and slices of smoked gouda….
….and roma tomato slices…
…and torn up kale leaves.
Then baked at 500 degrees for 8-10 minutes (I turned the oven off at 8 minutes and let it sit in the oven for another 2 minutes).
I sometimes forget how delicious homemade pizza is. And how easy.
I need to remember more often.
I also need more smoked gouda in my life. Makes. the. pizza.
Dave announced it the best pizza ever.
We maybe ate the whole thing. Serves
Friday night is an excellent night for pizza.
Just consider it.