Thursday, June 10, 2010

thinnest crust pizza with ricotta and mushrooms

Last night we had Thinnest Crust Pizza with Ricotta and Mushrooms.

I've made this so many times prior to owning this book. It's a very light dinner and a great way to use up that container of ricotta or the last bit of asiago cheese looming in the fridge. We have a pizza stone which is a great way of making pizzas, but with the oven issue happening right now we had to use the broiler and hope the pizza stone's residual heat toasted the bottom of the pita. It worked out quite nicely. My favourite part of this pizza is the great flavour black pepper imparts. It's one of my favourite ways to enjoy pepper.

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