Thursday, May 17, 2012

Tomato Olive Pizza

I did it! Today Jason taught class for me, so I stayed at home and got in the kitchen. I made this heirloom tomato olive pizza sprinkled with fresh basil. The crust is a flavored crust of chili and roasted garlic. The full recipes will be in the next issue of the Vegan Culinary Experience. Also, since my recipe made two crusts and it is just Jason and I, made breadsticks out of the other crust and gave them away. Yay!

I also used the organic onion flowers from the Farmer's Market to make biscuits, but I need to have something to talk about tomorrow. :>

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