First, I made the pizza dough, as I often do these days. I'm confident enough in my dough making skills to almost entirely avoid having Erin check my work, but I did end up having to double-check the amount of olive oil to put in! I have a memory like a sieve, what can I say? :p
Looks like it's rising pretty darn well, if you ask me! Next, Erin did up the last of the garlic scape pesto she made last year with a little butter. The smell was incredible!
We used that as the base for this pizza, along with a little store-bought pesto to spread it out a bit more.
Looking good so far! On top of that, we decided to put the rest of last week's swiss chard - it ended up being quite a pile, but much like spinach, it has a tendency to flatten under the heat. Feta cheese is always a nice addition, too.
Add a few manzanilla olives and chunks of sundried tomato...
Round it off with artichoke hearts...
Add some mozza on top to seal it all in and stick it in the oven!
MMMMMM!!!
If I was to do this again, ideally I'd swap out the swiss chard for spinach. We get so much good stuff from Taproot, though, it's nice to use it all up! It also goes without saying that bacon of some kind would also be involved, but that's just me standing on principle. Bacon, after all, makes everything better. :)
