The pizzas are
- smoked mozzarella, sauce, and pepperoni
- emergency goat cheese (garlic herb), and smoked muscles.
I put the bread for tomorrow in the oven and then started work on making the pitas from the large dough batch I prepped the other day. Once they were done I put the toppings on them and popped them into the oven with the bread and pulled everything out at the same time.
This allowed the oven to pull double duty to save a few cents of electricity.
But more importantly it let me know that from the moment I put the bread in the oven until the moment I pulled it out the complete prep time for these mini pizzas was 35 minutes. Less time than it takes for us to order a pizza and go pick it up and bring it home because I live in an area with no pizza delivery.
Cost per person: $3.01, tinned seafood isn’t as cheap as it used to be.
I’d like to know more about this emergency goat cheese. Was it behind a glass compartment with a tiny hammer?
Don’t you have an emergency goat? That’s the one you get the cheese from.
I always keep a thing of herbed goat cheese in the fridge for those days when I don’t know what dinner is. It’s an incredibly versatile item. But it does have to be rotated out every 2 months or so. Make crackers, flat bread, sliced apples, pasta, Dutch baby or all kinds of other things and it stops them from being boring.
Looks delish as always!
Looks awesome! 🤤
Pita pizza seems like a tautology.
The reason why tons of Lebanese “multi-cuisine” restaurants have fresh pita and pizzas is they use the same dough for both.
Where are these Lebanese results?
Results?
Speech to text error. Should have been restaurants.
Title sounds like a saying
Indeed.
