My wife stopped at our local Italian store and picked up some fresh mozzerella and San Marzano's. I pulled a few caputo balls from the freezer and let them rise on the counter all day. (100% Caputo, 65% water, 1% salt & .5% IDY) Chopped the tomatoes finely and sliced the mozz. When the pies were done, I drizzled some olive oil and fresh basil and then held it in the oven for a few seconds. Here are the results:
I also roasted some fresh from the garden jalapenos. I had to try a few and they were fantastic. The rest will get frozen until the rest of my veges come in for making salsa.
I also roasted some fresh from the garden jalapenos. I had to try a few and they were fantastic. The rest will get frozen until the rest of my veges come in for making salsa.
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