Well, it was a good idea in my head. But not in reality.
The roasted vegetables were fantastic. I just wish I didn’t use this dough:
I thought I would get the same results (bubbly, crisp crust) but it didn’t turn out the way I thought it would. I’ll show you later.
I cut the vegetables into small chunks (a little bigger than bite-size), brushed oil and sprinkled salt on both sides.
Then I grilled at 400 degrees for 20 minutes.
Then I spread the garlic herb dough out on a greased baking sheet, topped it with sauce and veggies, baked at 500 degrees for 15 minutes, adding the mozzarella a few minutes before the baking process ended. The dough didn’t bake exactly the same way the regular pizza dough did last night. It browned on the bottom (well, burnt) and was more dry, maybe because of the garlic herb mixture they add into the dough affects it, I’m not sure.
I thought the garlic herb flavor would complement the veggies nicely, but rather than an aromatic scent/flavor it was almost like a burnt flavor. Neither Chris nor I wanted to finish this pizza (we did anyway, just so it wouldn’t go to waste). We were kind, pushing one another to finish the last slice…”No, YOU take it, I ate so much already…”
I’m wary to use this dough again, unless I’m making something different with it, such as breadsticks. For now I’ll stick to the regular dough.
Tonight (Day 3 of Pizza Week) I’ll be making homemade pizza rolls, stay tuned!
Yeah, that sounds like a good dough for breadsticks… I can see how the garlic flavor can result into a “burnt” flavor. Well, you live you learn, right?
Right. Sometimes simple ingredients are all you need.
Ah, Make your own dough! Always, always use bread dough. There is whole wheat bread dough and white bread dough. Both are great. This will create the chewier crispy crust!
i meant flour – not dough :)