Even if I failed to make a "real" posting of this month's Bread Baking Babes' baking challenge, I actually baked the Sullivan St Potato Pizza in March, so here are some photos from that baking session:
The dough never gave in and became fluffy, despite 30 minutes intense beating.
But look at the potatoes and rosemary filling, doesn't it look yummy?
The crust was thin, but together with the filling it became a very nice experience, much appreciated by my teenage children!
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6 comments:
Looks like a great BBB-pizza !
My teenagers liked it as well.But they do with every pizza, don't they ?
I think yours was the first. Looks just like the one in the book; looks gorgeous golden. I do like the potato and rosemary, and now I know I'm just not a fan of the thin and crisp pizza crust!
Monique – I guess you´re right! Spread out any foodstuff on a pizza crust, bake, and they'll eat. Pretty handy!
Tanna – maybe we should just skip the crust altogether and just keep the potatoes and rosemary? Or potatoes mixed with parsnips? :)
You lead the way Gorel! I really loved the potato-rosemary topping. Crust not so much.
Great pizza you have there. I think it was meant to have such a thin and crisp crust (or else it would have been called focaccia right Ilva?!;) ) I personally like the crust thin and crispy. Good job!
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