It's a versatile pantry friendly meal.
The ingredients for the dough are flour, yeast, salt, oil and sugar.
I use the Expo 86 Cookbook recipe which I have posted here.
Lovely daughter and I recently enjoyed a delicious lunch in an eclectically decorated artsy bistro. The menu has creative with unusual offerings. We shared a spinach goat cheese salad which was topped with skinny deep fried onion rings and dressed with balsamic vinegar to start and that was followed by a pizzette. The pizzette was a crisp skinny crust which was sparingly topped with fresh tomatoes, basil leaves, pancetta and cheese.
I wanted to make my pizza crust thinner to elevate the flavours of the toppings rather than being over powered by the crust.
A skinny crust means that I could savour a few slender slices without too much caloric consideration!
As Martha Stewart would say, "That 's a Good Thing"
I used the standard recipe and I rolled the dough thinly.
I sprinkled the pans with cornmeal so they would not stick and reduced the baking time by 5 minutes.
Black olives, basil leaves, home grown cherry tomatoes and parmesan cheese.
I think they look very like a rustic Italian pizza.
I sampled a few small slices and I think the crust could even be thinner but it is quite delicious.
I will be sharing these pizza's with my family.
The recipe made 4 instead of the usual 2!
After posting my kitchen nightmare last week about my frustrating experience making pasta
I wandered into the local Thrift Shop
as is my routine
I peruse all the wares
just in case there is something that I could use here in the Bungalow.
A shiver went through my body
when I spied a cookbook by Lidia Bastianich!
It was $8 and I now have all the necessary information about making pasta!
Gracious Adrienne from La Vie Quotidienne is sending me her fail proof pasta recipe.
I'm keen to try it as you use the food processor to do a lot of the work.
Thank you so much!
"Timing is Everything"