Home made Mottel Pizza:
Dough (based on Spice and Sprit recipe):
2 cups water
2 packages dry yeast
2 tsps. Sugar
5 cups flour
1/2 tsp. Salt
4 Tbsps. Oil
Rosemary kneaded in to taste.
Pesto, spread across dough.
I served it with a bottle of Saison DuPont.
Food for thought:
- Fresh mozzarella is generally white, but may vary seasonally to slightly yellow depending on the animal's diet. It is a semi-soft cheese. Due to its high moisture content, it is traditionally served the day it is made, but can be kept in brine for up to a week
- Sun dried tomatoes were created in the tile roofs of Italy as a way to store fresh tomatoes for the winter. This technique is still used for tomatoes, only in much larger quantities of tomatoes and for commercial use (commercially available tomatoes).
- The name pesto is the contracted past participle of the Genoese word pestâ (Italian: pestare) which means "to pound, to crush" in reference to the sauce's crushed herbs and garlic. This same Latin root through Old French also gave rise to the English word pestle.