we broke our friday pizza tradition last week because we went to a friend’s house for a double dinner date. We have a wedding rehearsal dinner coming up this friday, and i just couldn’t bear the thought of no pizza for two whole weeks!
Last night i started a new batch of Bread Baker’s Apprentice pizza Napoletana dough [right after i finished the Brioche (our little kitchen never gets a break)]. The recipe yields 6 personal crusts (i usually have 1/3 left over anyway). Today, i decided to get a little inventive with the toppings. See the dough recipe at 101 Cookbooks.
Sauteed baby bella mushrooms (with garlic) + chopped dried figs + thinly sliced onion + 1/2 t sea salt
it sounds really sorta strange, but it was REALLY good. the figs and sea salt were a nice combination. I sauteed five baby bella mushrooms with a clove of garlic in about 1 t olive oil for 5-7 minutes.
