RecipeMuncher

It’s always a good time for pizza. I like to make it for dinner on Sunday and then take leftovers to work for lunch during the week. It’s easy to make and I can top it with whatever I have on hand. The dough was already made - it was the last portion from my last batch of no-knead bread. I topped it with olives left from from Top It Off With Tapenade, fennel, onions, garlic and anchovies. This is the batch of dough to which I added some toasted crushed hazelnuts. The slightly nutty (...)