Wednesday, March 23, 2011

Homemade pizza

I was warned my love of carbs would grow with age. I've always been the kind to choose a steak over a cake, oysters and shrimp over rolls and biscuits. But that's changing ...

Owning a Kitchen Aid, procured through marriage, makes it a lot easier to produce tasty carbs in my own home.

Last night, for example, my sister and I tried to replicate our dad's famous pizza dough -- and while we missed the mark, we came closer than our past attempts. Now, my dad made his dough by hand, but Mike suggested we use our still-new-to-us silver toy, and I'll be darned if that dough hook doesn't do a beautiful job of kneading!

We kept last night's toppings simple: thinly sliced prosciutto, grated fresh Parmesan and arugula tossed with fresh lemon juice, olive oil and salt.

(Oh, and P.S. - I realize I've published two pizza posts in a row but in all fairness, they were eaten days apart!)

(Expect a post soon on whole wheat honey bread. Which I'll share and eat in moderation.)

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