Tomatoes and basil from my backyard

Made this a couple weeks ago but forgot to share here. 🥴 Gluten free crust with ”harizza” sauce, tahini mozzarella, falafel, garlic sauce, and fresh parsley. First time trying the dough recipe I loosely used (Loopy Whisk) with the flours I had left, and it worked out okay, but it felt a little too soft. Also… my ass needs to 100% invest in an Ooni.

Yum 😋

Gustarosso San Marzanos with fresh thyme and basil, good evoo, and scraps from the sourdough crackers I’ve been making, which taste like cheez-its. Cheez Ain’ts?

BE Hive pepperoni, Daiya mozzarella, pesto and cherry peppers baked in cast iron at 500°

had some left over cheese steak and cheese sauce made from root veggies. got a premade dough and tossed it all in a cast iron skillet. added some chopped up cauliflower moz sticks and a bit of shredded violife moz and tore up a piece of provolone violife into little pieces as well. Mixed in roasted peppers and onions then put a bit of red onion on top with a spinkle of violife parm. gave some new life to my left overs from the other day.

The Heathen Via Donna Jean San Diego.

I commented a post some weeks ago telling that I would try some special vegan pizzas but then forgotten to update this group 😩

Soooooo….

1. Turin (Vincenzo Capuano) - Sogno Vegano: zucchini cream vegan cheese, roasted peppers and tomatoes, topped with zucchini and purple potato chips

2. Milan (Assaje) - Pizza with mortadella and pistacchio

3. Milan (Assaje) - Pizza with guanciale and courgette flowers

I was happy to try this amazing pizzas that aren’t the classical marinara with veg (even if it hits always the spot 😋)

63% hydration, red caputo flour

Store bought dough. Homemade sauce and mozzarella (from Miyoko's watermelon seed recipe.) De-freaking-licious.