Friday, March 24, 2006

Fresh Mozzarella, Zucchini and Garlic Pizza

Today I bring a before and after sequence. We will demonstrate today the magical qualities of heat.

It has the ability to turn this flacid concoction
into this beautiful pizza.

Here's how the magic happened:

The day before the magic happened, Antonia had made a batch of dough - a dough different than our usual pizza dough in that it had a little bit of sugar and less kneading time. Both of these made for the most delicious pizza dough I have had in... a week. The Trader Joe's dough is really good, too (but not as good as Toni's, of course).

On top of a batch of this dough, stretch ed out to fill our pizza pan (it's not a stone, but it works), went grated fresh mozarella, grated zucchini, and some finely chopped garlic. On top of that went a little bit of local olive oil.

Into a 425°F oven for 15 minutes.

[Note: The aforementioned 15 minutes is where teh magic happens.]

It was so good that anyone who would like to try it and shows up to my house will get a slice, even if I have to go out and buy the ingredients to make it.

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