Two Novice Chefs, One Tiny Kitchen

Oh how I love pizza.  I probably could eat it every single day.  We’ve played around with making it at home before, usually using the Boboli pre-made crusts or the Pillsbury crust in the can.  Neither make a very good crust.  Tyler’s dad told us about the great pizza crust recipe he’d found in The Gourmet Cookbook we gave him for his last birthday, and then I saw Foodie Bride recommend the same recipe on her blog.  We figured it was about time to give it a try, despite my fear of yeast.  It’s best to just work through that, never let the yeast sense your fear (same goes for pie crusts, though I have not been as successful with those.)

This crust was absolutely worth the effort!  We may have overworked it a bit so it was kind of tough to cut, but still tasted amazing.  I found the most difficult part was transforming it from the ball of dough to the rolled out crust.  I’m sure practice will make perfect.  We topped our pizza with: green pepper, red onion, and mushrooms (sauted those 3 ingredients for a few minutes so they wouldn’t be crunchy), pepperoni, black olives, fresh grated part-skim mozzarella and goat cheese.  We used a canned pizza sauce that was actually very good.

I’m not going to repost the recipe, but you can check it out over at Foodie Bride’s food blog.  She shares a really cute story about that cookbook that I love!  I wish we’d had a cooking class in our premarital course!  I’ll just share my photo of our delicious pizza