So I'm reviewing just the bread of course, cause toppings are up to the individual cook, ya know? Though I'll be sure to try roasted red peppers and olives eventually, yum. Well, first I want to say that I screwed up the bread in every possible way that it could be screwed up. My big mistake? I mixed up the oil quantities...instead of using the 1/4 c to brush on the bread, I accidentally dumped it in. Oops! It was fine though after I added another 2 TB or so of flour. For the oil to brush on, I used a TB of olive oil and cooked the garlic in a skillet for the oil to get the garlic flavor...microwave, really? I tried both brushing oil on the grill and not, and maybe it's because I'm using a George Foreman indoor grill, but I couldn't detect a flavor difference. And instead of just adding chopped garlic and basil, I think it's a better idea to add a lot of dried herbs to the bread. I added 1/2 a ts of garlic powder, onion powder, parsley, oregano, a pinch of dill. So lovely and seasoned, but I couldn't believe I was completely out of basil. And I think it would be a better idea to roll em out into circles first before the second rising. And seriously, this is not a tomato paste or pizza sauce, or any kind of cooked ingredient topping pizza recipe! It just screams fresh ingredients. I only used chopped tomatoes, red onions, and mozzarella. I store my extra dough in the fridge in individual zip lock bags and plan on using it up within the week.
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