Recipe #145 Homemade Pizza

New Crust, New Toppings, and a tasty base

These delicious pies followed the white bean dip and hummus appetizers, completing a spring farmhouse feast. We sat on the porch, sipped red wine, and made sure to appreciate all of the twinkling stars. After living in a city for a year, I lost appreciation of actually being able to see the starry night skies.

Living on the farmhouse has reignited a passion for being outside, limiting screen time and truly enjoying the company of others. Tonight was no different and the pizzas were the perfect complement to the season’s first fairly warm evening. I made a veggie pie with sauteed squash, zucchini, adding goat cheese and a similar version topped with caramelized onion, veggies and sausage.

I followed this recipe from the Food Network. While homemade pizza crust might seem needlessly laborious, the end product proves otherwise.

This recipe called for bread flour, which is not a staple for me, so I opted instead for the all-purpose flour and a much chewier crust. In place of a traditional red sauce, I brushed the pies with roasted garlic, olive oil, salt and pepper. Red pepper flakes, freshly grated Parmesan and ranch dipping sauce served as excellent pizza companions. Everyone seemed to enjoy the pizza and we noshed on the leftovers the following morning for breakfast.

Who praised the pie? Me, Walker, Justin and Erin.

Takeaways: Save some to eat chilled the following morning.

April 11, 2014, Day 141. Recipe #145.