Wednesday, March 19, 2008

Pesto and mozarela pizza

This is nice variation for basil lovers: use pesto instead tomato
souce. I also put some mozarela bufala. You do not need extra olive
oil: pesto have plenty. Pay atantion on nice bubble: indicator of high
temperature and good dough.

Note: if you do not like bubbles for some reason you can use special
roll that will perforate your pizza: that what restatant do to make
pizza more uniform, but I LOVE the way REAL pizza look.