Tonight we enjoyed a heavenly extraterrestrial über delicious pizzete dinner though right now we are not in Italy, but in rainy Dresden (“too cold for the season…”). I must admit that my daughter, yesterday arrived from Florence, took the lead of the whole thing. The dough had to be rolled out thin, thinner, thinnest! and my fridge had been searched thoroughly to find every possible topping.
I couldn’t resist to immediately post you some pictures and the list of our ingredients. Open your fridge and become creative yourselves!
- dough: 400g flour, 1sachet yeast, pinches of salt, sugar and paprika, lukewarm water.
- puréed tomatoes
- fresh ripe tomatoes
- arugula pesto
- fresh goat cheese with chilis
- olive oil
- a few sprinkles of truffle oil to season the radicchio