One Chef Obsessed

So I made a starter at my house last week, and I am going to start making breads and things at my house.  I decided that the best place to start was pizza dough.  The tang in the starter really adds to the flavor of the dough, but I decided to add green onions to the dough for just a little taste of spring.  Turned pretty good for my first attempt.  Cheers!!

So I made a lite tomato sauce, topped it with Baby Vidalia Onions, Serrano Chiles, Arugula, Gruyere, and Fried Eggs.  All made in my own home with a quality that delivery just can’t touch!!

This entry was posted on April 18, 2012 at 9:05 pm and is filed under Chef with tags dough, Lactobacillus Brevis, Pizza, pizza dough. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.