Pizza Post

So, I got off my butt and actually decided to post some of my work.  Here is a mozzarella caprese pizza I made.  I put a layer of basil, then heirloom tomatoes, followed by fresh mozzarella.  I was sure to include rosemary and garlic powder in the bread.  It made the bread a little bit more salty then I wanted, but made it interesting.  If I ever do this recipe again, I’ll probably use white flour instead of whole wheat.  Whole wheat may be healthier, but it made this particular crust recipe rather unpleasant.

Before cooking:

After cooking:

Hmmm… I’d like a little bit better coverage of the cheese if possible.  Otherwise, pretty decent.  More of a dad pizza then a me-pizza.  But it’s fun to try new things.

Ben’s comment: “Can we please have this again?”

David and DC Inspiration

Inspiration from David for this one. When we had polenta (or cheese grits as Americans would call it), I mentioned that it goes well with dinner items as well. Here is the proof, accompanying a pot roast, with root vegetables (turnip, parsnip, carrot and onion).

The polenta was made with chicken stock and a couple of handfuls of parmesan cheese.

Thanks for the inspiration, David!