I made my first pizza today! It was fairly straightforward; the only unexpectedly awkward part was trying to evenly distribute tomato paste over the slippery surface of olive-oiled dough. Also, the suggestion to use corn meal to keep the wheat dough from sticking to the baking tray means it is suitable for people with neither wheat nor corn allergies in its current form. Toppings were tomato paste with basil and oregano, fresh mozzarella, a Welsh cheddar from last week’s Real Food Festival, grilled artichokes, and fresh wild garlic leaves donated by my considerate next-door neighbor*.
* Source of last week’s wild garlic flowers which we deep-fried with tempura batter.