Pizza Pizza

Hil and I invited our new downstairs neighbors for some pizza and salad on Friday. I used the Cheeseboard's recipe for the dough which rose beautifully and remarkably quickly. I'm often yeast-phobic, thinking that the dough won't rise in our drafty kitchen. So I followed a suggestion in the cook book: place a bowl of just-boiled water in an empty oven and leave the dough to rise there. The steam heats the oven to the right temp, and there are no drafts.

We topped the pizzas with mozzarella, goat cheese, roma tomatoes, caramelized onions, and roasted garlic.

Perfetto!