by A.J. Coltrane
At least I think it was chevre. I didn’t look that closely at the package.
Basil, chevre, salt, and olive oil got buzzed in the food processor while the Glacier tomatoes roasted.
and
The basil and tomatoes were taken from the Earthboxes. The dough was the standard “pizza dough” recipe. I didn’t milk the goat or anything, but it’s about as close as I can get to totally homemade.
The finished product:
It could have used more tomatoes or high acid. And maybe some additional salt… I liked it, but it wasn’t “wow”. Still, it’s about impossible to screw up those ingredients, and I succeeded in not screwing them up.
Can you believe that “Pizza Dough” post is almost 3-1/2 years old?
FlatbreadGarden 
I can’t believe this blog is 3 1/2 years old. I find it hard to believe sometimes we have been writing on here for this long.
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Time flies. The nice thing about the (intentionally) broad subject matter here is that there’s always something to write about that’s different from last week.
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Or in your case, 40 posts about variations of bread. (Just Kidding) Looking at your picture, I think you simply needed more tomatoes or, possibly added some uncooked tomoatoes to the finished product. As we discussed – a drizzle of balsamic vinegar would have worked nicely too.
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Yeah, like we talked about — I don’t think the Glaciers are very high in acid anyway. It just happened to be what we had ready just then.
For lunch today I had some of the flatbread that had been in the fridge a couple of days. It was no more inspired today, but the balsamic helped a little.
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