this is the same pizza dough recipe as last time – two weeks ago – but a different spin on ingredients. Bleu cheese, red onion, kalamata olives, and a simple tomato sauce. I bought a hunk of NICE bleu cheese from Balducci’s a while ago and i think it is nearly peaked.
To make the sauce, i just opened a can of petit diced tomatoes, added a tablespoon or so dried basil, and garlic powder, and pulse it with our immersion blender. The amount of sauce that you see above turned out to be a bit too much for this thickness of dough. I stretched this dough pretty thin in the middle, and it became a little soggy from the sauce.
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