I used them yesterday when I made this tasty, rustic* pizza. I used some of that flavored olive oil to lightly coat a baking sheet and then dusted it with some coarse corn meal. After spreading the room temperature dough in my typical inept fashion, I topped it with a smear of pesto, a layer of roasted tomatoes and some grated pecorino Romano. The oven was hot at 475 degrees and I baked the pizza until the crust was a shade of golden brown that I like. To finish the pizza, I threw a handful of arugula on top to wilt, as the oven cooled down. Summer's here and the living is easy....
*rustic means "less than beautifully symmetric shaped crust" in my world.
Yum!
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