The first of two mushroom pizzas with our home-made Bolognese sauce for Monday's lunch.
The recipe makes enough dough for two individual pizzas. We share one, then take a break while the second one cooks. I rolled out the dough, spooned a little sauce on and spread it almost to the edges, then I sprinkled grated cheese on the sauce. I topped the pie with one of the large mushrooms, thinly sliced, a few black olives, and some salt and pepper before sliding it onto the pre-heated pizza stone in a hot oven. Et voilà ! Eat, rinse (with wine), and repeat.
Makes water running into my mouth, Walt!
ReplyDeleteYour pizzas are always masterpieces! Masterpizzas?
ReplyDeleteHa!
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