Cherry tomatoes, mozzarella, red onion, basil, balsamic vinegar. It was thick and messy enough to eat with a fork and knife, but damn it was delicious.
Cherry tomatoes, mozzarella, red onion, basil, balsamic vinegar. It was thick and messy enough to eat with a fork and knife, but damn it was delicious.
Maybe it’s not the best picture, but I assure you the tomatoes were piping hot and the crust was done all the way through. I par-baked it before adding the toppings to make sure of it.
Apologies, but you are mistaken. The crust is clearly under-baked, even if nearest the center of the pie, and your par-bake is the only thing that saved it from a ruinous mess. Being able to parse criticism is essential to improving, so let’s start there.
It’s wet like that because the excess moisture of the tomatoes and fresh mozzarella soaked in. I promise the crust was already adequately cooked before I added them. It came out soggy on top, much like the top layer of a bread bowl filled with soup would be, but I promise it didn’t taste doughy at all. It wasn’t perfect, and I’m already thinking of how I’ll squeeze out more of the excess moisture beforehand next time, but I would not eat raw dough.
Fair enough, and good on ya for looking for ways to improve! 🍻🤘🏼
Ninja edit: try salting the tomato halves for an hour or so beforehand. I ran a small pizza joint back in the day, and I’m happy to give some ideas if you need 'em.
That’s a really good idea, and I appreciate it! Thank you. I considered salting the tomatoes, but the whole thing was so spur-of-the-moment that I didn’t really have time to let them rest.
This was my first time trying the dish and there’s definitely room to improve.
Tomatoes, much like eggplant and mushrooms, are notoriously soggy pizza ingredients without some forethought, so that’s a good lesson learned. 🍻