|red pepper pizza||spinach pizza|
Slicing spinach pizza
Red Pepper Pizza - preparation
|sauce on dough||dress the pizza|
|sauce on dough||pizza baking|
Red Pepper Pizza ready for slicing
Left-over slices of spinach pizza baked on our stone on the barbecue. (Alas, the thin crust wasn't by design. It was wonderfully crispy though and if we had wanted thin-crust pizza, we would have been ecstatic.)
Artichoke hearts are wonderful on pizza.
The pizza toppings here are tomato sauce, mushrooms, thinly sliced red onion, oil-cured black olives, mozzarella cheese, ham, hot pepper flakes and artichoke hearts.
This lean crust pizza - 70% water, .2% yeast, 100% flour (16% whole wheat, 84% unbleached all purpose flours), 2% salt - was made from a recipe in Ken Forkish's fabulous book "Flour Water Salt Yeast". (We usually add olive oil to our pizza dough as per Carol Field's recipe in "The Italian Baker" - another wonderful book.) We baked the pizza in the barbecue. It. Was. Fabulous.
The colour photo was taken with our FujiFilm S3100 digital camera. Then using Irfanview, I upped the contrast on the b&w image and added 2G and 10B.
To create the sepia version, I altered the colour on the bw version by adding 25R, 7G and -15B)