Monday, November 16, 2009


After a 20 mile run today, I wanted something that didn't require too much effort. I used a pizza dough recipe I adapted from the Chez Panisse Cafe Cookbook. The toppings were what we had in the refrigerator - Piquillo Peppers, Sun-Dried Tomatoes, Whole Milk Mozzarella, and Laura Chenel Goat Cheese. I also broke up a couple of heads of garlic, and simmered the cloves in some olive oil for about an hour.

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