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Pizza Two Ways

White and Red:

Steuart has become the breadmaker for our family and rarely do we buy bread anymore or a store-made pizza dough. It has become his routine to mix a bread dough in the morning, let it rise overnight. This technique for pizza dough was something we learned from a local pizza maker that originally had a restaurant in Lakewood and has since moved to the very southern part of the Denver metro area. Roll out this dough, the next day and enjoy the topping.

White pizza is made by oiling the dough, adding thinly sliced onions, mushrooms, black pepper, grated provolone and parmesan cheeses.

A thin layer of tomato paste (from the garden) is spread on the dough, olives, slices of leftover beef and fresh mozzerella cheese is baked on the pizza – both at 425 for about 25 minutes. Fresh arugula is added to the red pizza as soon as it leaves the oven.

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