It was good.
We think alike..... I have the same intention for tonight!
But I won't be using Mozza!!
Do you see how Walt crimped the edge of the dough to make an edge. That kept the mozzarella water from running off onto the pizza stone. The ratatouille was already so watery that we figured the cheese wouldn't be a problem, and it wasn't.
Yes...the crimped edge is neat....It also looks good!
It looks so good I think I could have the whole thing for breakfast!
Bon appétit !
Ken, when you were growing up, what kind of cheese was common on your pizzas in North Carolina? What about Walt? Growing up in NJ, once we were exposed to pizza (which wasn't nearly the common food item that it is now), we ate Mozzarella-cheese pizza -- New York style (which was all we had ever heard of). When we moved to St. Louis, I was shocked to see thin-crust, rectangular-shaped pizza, with Provel cheese (a St. Louis cheese product that is a mixture of cheeses) -- no Mozzarella at all!
We didn't really have pizza when I was growing up.
I would have that now, for breakfast, if I could :)
Looks fantastic! Love black olives. You forgot the anchovies...;-)
What's on your mind? Qu'avez-vous à me dire ?