Emily keeps getting better at pizza-making. This wet-doughed version had a wonderful thin-thin crust, with a generous puffy crust at the edges. The toppings were fresh basil, fresh mozz, and a mushroom-ricotta mixture leftover from a ravioli stuffing. Oven temp was reduced slightly to 460 degrees for this version.
Tuesday, November 3, 2009
Pizza with Mushrooms and Ricotta
Emily keeps getting better at pizza-making. This wet-doughed version had a wonderful thin-thin crust, with a generous puffy crust at the edges. The toppings were fresh basil, fresh mozz, and a mushroom-ricotta mixture leftover from a ravioli stuffing. Oven temp was reduced slightly to 460 degrees for this version.
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