Last time we made pizza (using the beer yeast) we had too much dough, so we froze a couple of portions.
Today we’re using them to make pesto pizza: using a pesto base instead of the traditional tomato one.
10 minutes at max 230C fan on baking stones and we’re done!
Mmm mm mmm. Sod tomatoes covered in mozzarella – pesto and a bit of goats cheese is the way to go! Probably healthier too… but it’s pizza so taste first!