Hatch pepper pizza, 5 pix (0/1)
On Aug 28, 12:31*pm, Chemiker > wrote:
> Hatch pepper pizza: My way.
>
> This dough was from the Bread Machine COokbook
> (Nitty-Gritty Books), more or less. The dough was
> rolled out a little thicken that you might like,
> sort of a nice chewy base a bit thicker than
> thick crust, almost like foccacia.
>
> pizza_01: Home made dough, whole wheat blend. Topped with
> * * * * a layer of roasted chili salsa (Salsa grande brand)
> * * * * Don't overdo it...... (on *top of MOnterey Jack slices.)
> pizza_02: Those beautiful peppers in place, alternating
> * * * * with slices of tomato.
> pizza_03: Out of the oven, cooling.
> pizza_04: Served, note the crumb on the crust base.
>
> It was absolutely delicious. You could add a little
> Tapatio or Cholula mexican hot sauce, or even Melinda's
> habanero, if you like, but the flavor was almost
> perfectly balanced as it was.
>
> Oh, yeah. Don't forget to feed the poor and
> hungry. (pizza_05)
>
> Alex, who enjoyed it the next morning, cold. Held
> up well without tasting stale.
Forgot the pix.
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