Cooking for E
I started us off tonight by diving into the Pioneer Woman's world with a bit of Foster's Market thrown in. Ladies and gents, I have officially broken down one of my longstanding culinary barriers: homemade pizza dough. I did it. Yes, I did. Thank you P-Dub for all the coaching. Her recipe is just as simple as it seems, and while I did have to fight to stretch it out on my sheet pan, that's simply par for the course with pizza dough. The resulting crust served as the perfect foundation for the tomato basil toppings. I opted for the "sauce" of pesto, and thanks to Trader Joe's, I had a flourishing basil plant to employ for my attempt at Sara Foster's recipe. Now I know this is hard to believe, but Foster's pesto just might be a bit too heavy handed in the garlic department (gasp! too much garlic...did Allyson really just write that?). Still, heavy garlic or not, I love pesto. Love, love, love all its green goodness. I plan to use more of it as a dip of sorts for some parmesan breadsticks (yes, that's the second ball of pizza dough's destiny), and any remaining will be frozen in an ice cube tray for future pesto forays. Hmm...sidetracked. Need to circle back to the pizza. One word: DELICIOUS. Good ingredients equal good food. A final note...do not, I repeat, do not use anything but fresh mozzarella. Trust me. It makes all the difference.