Pesto Potato with Parmesan
Another Pesto Potato, Artichoke Hearts and Roasted Red Pepper, and Linguica Sausage
Pesto and Parmesan.
Subscribe to:
Post Comments (Atom)
skip to main |
skip to sidebar
from my companion in excellence, Laura of Urban Hennery
Labels
Blog Archive
-
▼
2008
(50)
-
▼
March
(16)
- Packing up
- A new snowfall record for Caribou, Maine
- Hooray! Spring is here....
- More signs of spring
- Signs of spring
- Even green fuel can be a killer
- At last, Saturday
- Chemical contaminants in Maine's wild birds
- He's a real party boy
- Happy Birthday Kyle!
- Feed the bugs, and the birds will thrive
- Wintry mix
- Yet more wintry mix
- Pizza
- Sunday Snow Report
- In like a lion
-
▼
March
(16)
About Me
- Ali
- Rural living as seen by two educators living the good life in mid-coast Maine. With chickens.
E is for Excellent Award
from my companion in excellence, Laura of Urban Hennery
3 comments:
mmmm ... those look awesome. At least you guys got to eat good while you were digging out from the snow this weekend. I can't believe how much you're getting dumped on up there!
Gorgeous! Will you share your crust recipe? I have one that I like, but don't love. After seeing these pictures, I have awful dough envy!
Thanks for the compliments, the pizzas were yummy. You can find my crust recipe here: http://henbogle.blogspot.com/2006/12/approaching-pizza-perfection.html
In this instance, I left the dough in the laundry room for the day --no need to refrigerate in my house in winter! I also used 1 cup of whole wheat flour, and the rest was unbleached white flour (King A). I also did not divide the dough until later about an hour before using. I then divided it, shaped it into a ball, and left it to rest, then formed the crust moments before going into my 500° oven right on the floor tiles.
Have fun!
Post a Comment