Pizza Margherita and cold veggies – 2 March 2011

We didn’t have any bread, so I defrosted a pizza dough and made another Pizza Margherita, using more of the sauce I made the other day. D went into town and was able to buy another vat of Gustosella mozzarella di bufalo, and I still had some nice basil left.

With the exception of the fact that I would have liked more cheese on this, it really turned out well. Doing this again (which I’m sure I will) I will use at least 1 1/2 balls of mozz, and perhaps, given they are sold in balls and not part-balls, two of them.

I put the sauce on rather thinly – you can see the crust through the sauce most everywhere. You can also see the density of herb leaves – basil and oregano – in the sauce, which is much greater than the standard recipe calls for.

Here is what the cheese looked like before cooking. This is probably enough chunks of cheese, but they were not thick enough. I’d rather use more cheese so the pieces can be cut thicker.

I washed up chunks of cauliflower and some cold sugar snap peas for veggies, since this pizza is particularly thin on them.

We had the leftover Uvaggio that I opened on the 28th or so, which was great.

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