So today it’s been one whole year of my ramblings on here, and I just can’t believe how much blogging has changed my life and the incredible support everyone’s given me! I really can’t express in words how thankful I am for all of you reading and sharing my recipes, so let’s celebrate with pizza!
Specifically, jammy-tomato-sauce-laden, piled high with salty, fruity black olives, peppery, verdant arugula, tender, golden sauteed mushrooms, sweet, juicy cherry tomatoes, and fragrant basil chiffonade strings..
Fluffy in the middle and with a crispy crust, it’s easily picked up and doesn’t fall to pieces along with tasting perfectly remniscient of gluten-filled pizza crusts – from the yeasty undertone to the ever so slightly chewy interior, you could say I’m in love!
And when you take it out of the oven, in all its golden glory… I mean, I’d say that you should be patient to avoid burning your tongue, but I shouldn’t give advice that I can’t follow myself!
You can even use this recipe to make ahead ‘frozen pizzas’ for busy days later on – just stop after step 3, wrap the (cooled) pizza tightly in clingfilm, place in a ziplock bag, and bake for 10-12 minutes at 200C/400F to heat it up again later on!
I’ll take three, thanks.