Inspired by this month’s Bon Appetit magazine, I made pizzas from scratch.
I had every intention to make the fermented pizza dough that they shared. Although when I read that it would take 18 hours, I opted for my old standby pizza dough recipe from the Best Recipe cookbook.
We tried two of the topping options shared in Bon Appetit. Much to our surprise the brussel sprouts and red onion topped pizza was super delicious. We used a goat cheese cheddar as the cheese and it provided a nice tang.
We went simple on the other pizza and topped it with crushed canned San Marzano tomatoes and fresh mozzarella.