The dough recipe I used for cracker crust bistro/bar pizza early last week created enough for three different pizzas, so Wednesday's dinner was the second of those: a stripped-down pizza, with basil from my kitchen garden, more of my homemade pizza sauce, and slices of fresh mozzarella. This time the crust was closer to on the mark, but the portions that evening were a tad skimpy. Guess it's good there was still an ample amount of ooey gooey butter cake cream cheese ice cream to supplement the supper.
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