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Whole Wheat Pizza Topped With Mozzarella, Tomato and Arugala
Flour!
- Flour!
- Flour plus water.
- A nice ball of dough, on a floued cutting board. Once the dough has reached this point, you're getting close. Just let the dough rest and rise for 20 minutes and then you can start rolling with ....
- A beer bottle! If you, like me, don't have a rolling pin ... why not put an extra Yuengling, or some other beer, to good use.
- After, it's a good excuse to drink the beer. Plus with the flour on the bottle, there's less of a chance of it sticking to your hands while drinking it. Obviously this is a major problem for most of us. I can't tell you how many times I've rued a sticky bottle. In my view, this alone is reason enough to make a delicious pizza. The delicious pizza is just an exciting bonus.
- Look at that pizza! That looks good, now doesn't it. While it's not perfectly, round, nor perfectly square like a Sicilian pie, it's good enough. Even without a pizza stone, who cares. It looks good enough and it sure tasted good enough.
- Another view of the pie. I'd eat this again right now. And tomorrow.
- Roasted tomatoes are a great topping. These tomatoes are grape heirloom tomatoes I grabbed at the Union Square Greenmarket. Just cut them up, drizzle them with olive oil, season with salt and peper and roast at 400 degrees for 15-20 minutes.
- Peppers are another great topping. I bought this purply pepper specifically because I had never had one before and thought it looked cool. Sauteed with some olive oil and garlic, it makes another great topping and a good excuse to get some high quality vegetables on your pizza.
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