Pizza!

I have finally achieved a decent pizza base. Would it be blasphemous to say 'Allelujah!', particularly on Easter Sunday?

Until now my pizza bases have been a bit too thick and doughy for my liking, and although tonight's wasn't quite as thin and crispy as I would like, it was a definite massive improvement on previous attempts. Oh yes, I'm developing an all consuming love of the Bourke Street Bakery methods, of which this was one. I'll have to make a pilgrimage to Sydney some day.

The Easter weekend seemed to call for junk food, so sunday night was pizza night. I made a pizza bianco (no tomato puree on the base) using the Bourke Street Bakery base method.The topping I chose was wild garlic pesto mixed with a little yoghurt to loosen it (I went out foraging on saturday as I had spotted loads of wild garlic in one of the patches of woodland near us), roast purple sprouting broccoli, finely chopped preserved lemons, and buffalo mozzarella.



Not exactly your traditional topping choices. And yummy with it.