I liked this pizza pretty well, but I don't think it went over as well with the others at the table this past Sunday night. Their take was that I had too much shrimp on it and it overwhelmed everything else.
I did at least feel pretty good about the pizza crust, which I made from scratch. It was reassuring that I actually got it to turn out right for a change, given how my past performance has been in this regard!
"Shrimp and Bacon Pizza," from the centerfold recipe cards in Cook's Country, April/May 2014.
"Quick Beer-Crust Pizza," from the King Arthur Flour website.
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