Pizza

Tonight it was some of the best ever. (Sorry, Peter.) I made the crust kind of focaccia type: 2 c white flour, 1 c whole wheat flour, 2.25 tsp yeast, 1.5 c warm water. Mix. 30 minutes later blend in 2 tsp. salt. (maybe a little too much). Knead just four or five times every 30 minutes for an hour and a half. Divide in half and roll out with olive oil.

1st pizza: Rest of some vodka tomato sauce (1/3 cup), sprinkle dried basil liberally and some red pepper flakes a little less liberally. Add lots of mozzarella, and top with yesterday's taco's ground beef and chicken leftovers. Bake 15 minutes at 425. Excellent.

2nd pizza: 1/3 c sour cream spread on unbaked pizza crust. Shred some pecorino/romano. Add fresh ground black pepper, mozzarella, parmesan, more pecorino, the rest of the jar of garlic roasted peppers, chopped, and the rest of the can of black olives, sliced. Bake just as long. The crust was incredible: crisp and crunchy and substantial yet thin.

Hope to do more sour cream pizzas. This was awesomeness.