Home baked pizza from scratch
Last week the Mediterranean pizza disappeared in a flash, and I have been urged to make some more. This week I somewhat altered the dough, it is half plain flour and half stoneground strong wholemeal flour. For making the dough and the tomato sauce, please see recipe from last week.
The topping this time are: tuna chunks in olive oil, pointed sweet red pepper, red onion, Kalamata olives and some Cheddar cheese.
Allergy: Gluten, fish, yeast.
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