Rich and I made and ate homemade pizza's this past weekend. Oh man, was it ever good! The dough was let to rise for three whole days in the fridge. The slower the rise, the more flavourful your crust. I par baked the crust before adding the sauce, cheese and toppings to give it a head start on getting crispy. Oven at 500F, I let the pizza bake until the edges were a deep golden brown. Perfect, light and crispy, just the way I like it. Minimal sauce and lots of fresh toppings, including grilled chicken (left over from my BBQ disaster), vegan pepperoni for Rich, zucchini, grape tomatoes, orange bell pepper, mushrooms, onions and Havarti cheese. I had a ripe avocado laying around, so I smushed that up and we used it as a crust dip! Totally healthy dinner!
I'm totally craving for a slice right now, which means I'll probably be making pizza again this weekend. Weee!