About a month since our last post, and we're back with a seriously tasty pizza duo, both involving smoked gouda from Foxhill Cheese. Here's a couple of recipes so you can drool even more than you usually do when you visit this blog (NB: we use these more as inspiration than anything else):
Interestingly enough, the dough tonight was possibly the stickiest, moistest dough I've ever made. Not sure if I put in too much liquid, or if the humidity from the tropical storm overhead was affecting it. Made for very spreadable crust, that's for sure!
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| Our glorious toppings. |
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| I had a HAND in making this pizza. |
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| We usually go for grated cheese. Discs of cheese work just as well! |
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| Mere moments away from GETTIN' IN MA BELLY. |
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| Not pictured: the wild mushroom and sage oil from Liquid Gold we put on this one. So effin' good! |
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