I’m being conspired upon by the two young ones in my home, one human boy and one canine boy. They are a real-life Calvin and Hobbes duo with the goal in life to steal food while I’m photographing it. Good thing I think they’re both pretty cute.
I keep a bit of pizza dough on hand for quick “Whatever’s in the Fridge Pizza” lunches. The Pizza Thief couldn’t resist. Speaking of thieves, I think I might just steal those mile-long eyelashes.
I’ve found that keeping pizza dough in the fridge for a day or two makes for a great tangy crust, cold fermenting is the fancy name for it. Today’s experiment was extra sharp cheddar, thinly sliced shallot, and a bit of goat cheese, I think it’s gonna be a keeper.
- 1 batch of pizza dough, cold fermented in the fridge for two days
- marinara sauce
- extra sharp cheddar
- 2 oz goat cheese
- 1 shallot, very thinly sliced
- 1 cup arugula
- extra virgin olive oil
- salt & pepper
- Pre heat oven to 500F.
- Spread dough thin on to a parchment-lined baking sheet.
- Spread sauce, cheeses, and shallot over the surface.
- Bake for 10-12 minutes, until golden and bubbly.
- Top warm pizza with arugula, a drizzle of olive oil, and a pinch of salt & pepper, enjoy!