pepperhead212
Executive Chef
I made two small deep dish pizzas - a white sausage, garlic, and dried mushroom one, and a "puntanesca" version, STS, with sauce, a little garlic (compared to the other!), kalamata olives, anchovies, and both topped with some basil, when served. I only ate a quarter of each, so I didn't use much of that basil I had trimmed:
Trimmed basil by pepperhead212, on Flickr
I hate throwing that away, so I take it to my physical therapy office - I know they like basil!
Here are both of the pizzas, the white one with about 75% of the garlic on it, baked about 15 min.
Pizzas, after first bake by pepperhead212, on Flickr
Set up for second bake by pepperhead212, on Flickr
Cheese on, and the mushrooms on the white one, ready for last bake:
Ready for last bake. by pepperhead212, on Flickr
Finished pizza by pepperhead212, on Flickr
Ready to eat! by pepperhead212, on Flickr
I didn't really notice a better flavor using the artisan flour - I guess all of the other intense flavors sort of mask the flavor of the flour, so I won't do that again.
Trimmed basil by pepperhead212, on Flickr
I hate throwing that away, so I take it to my physical therapy office - I know they like basil!
Here are both of the pizzas, the white one with about 75% of the garlic on it, baked about 15 min.
Pizzas, after first bake by pepperhead212, on Flickr
Set up for second bake by pepperhead212, on Flickr
Cheese on, and the mushrooms on the white one, ready for last bake:
Ready for last bake. by pepperhead212, on Flickr
Finished pizza by pepperhead212, on Flickr
Ready to eat! by pepperhead212, on Flickr
I didn't really notice a better flavor using the artisan flour - I guess all of the other intense flavors sort of mask the flavor of the flour, so I won't do that again.