California Pizza: Will goes native
After only six months of living here, I am now a Californian. The evidence? Whole-wheat peach pizza with goat cheese, sage and red onion. That's right, I said peaches. The Scientist (aka Minda "no sauce" Berbeco) whipped up another batch of dough last night, and suggested we use a few of the fruits we'd picked up at Davis CA's infamous farmer's market.
It sure was one of the prettiest pizzas we've ever made. The uncooked pie (pictured) was cute enough to hang over the couch. And when we pulled it out, the cheese and herbs melded perfectly with the sweet peaches and onions, furthering my conviction that everything goes with just about everything. Which, I suppose, is a very California attitude.
This crust, by the way, was perfectly brown and bubbly top and bottom, despite being cooked in an electric oven on a broiler tray covered with aluminum foil. No bricks, no wood, no coal. Minda has the touch.