We used to order Paggliacci Pizza, before I quit work. Now we're trying to save money, and the pizza in PT is not quite as good as Paggliacci, and we think we can make more nutritious pizza.We started by buying premade sprouted-grain crusts, adding toppings, and heating. These were definitely good pies.
Then we found frozen dough made by Village Bakery, which is just across the bay in Port Hadlock. It's white flour, which is a bummer, but wow is a good, fresh dough fantastic.
Here you see two pies that we made recently. They're similar, but spiced differently - kids vs. adults. Olive oil, garlic, pepper, oregano, mozzarella, kalamata olives, mushrooms, sausage.
2 comments:
Those look good. I have no self-control when it comes to pizza! I have an easy, excellent healthy crust recipe in my Canadian Living cookbook. It's versatile as I've done it with wheat flour, gluten free flour and spelt flour (both whole and white), and it always turns out great, plus the kneading work is fun. I'll scan it and send it to you soon. ~Pam
Those look delicious.
Mom used to make pizzas every Sunday. She would start in the winter so the heat from the oven wouldn't go to waste. The event was so popular that it would continue through spring into summer and it would become such a hassle to cook because the kitchen was so hot!
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