by A.J. Coltrane
The summer garden harvest will be starting soon, so we’re readying for the needed freezer space by preparing dinners like this one:
Roma tomato sauce (with oregano, salt, and garlic), peppers, pancetta, and bunch onions all from the freezer. The crust was augmented with porcini powder and minced roasted tomotoes. The “white” is a light dusting of mozzarella.
[The dough: 300 grams AP Flour, 180 grams water (60%), 12 grams olive oil (4%), 9 grams sugar (3%), 1 teaspoon instant yeast.]
A nice weeknight pizza for basically free.
FlatbreadGarden 