On August 11, I attended The Stop Community Food Centre's Italian Cooking Workshop. Held at the Green Barn on a beautiful summer day, we prepared Caprese Salad, Pasta e Fagioli, Roasted Veg, Fresh Pizza and Biscotti. Making our own personal-sized pizzas was the DOPEST though.
Made with 25% whole wheat flour + 75% white flour, the fresh pizza dough was prepared from scratch. Among other dishes, I helped make the tomato-based pizza sauce. The Stop's wood-burning oven baked our pizzas to crispy, crusty, burnt & blistery perfection. I topped my pizza with pesto, artichokes, sun-dried tomatoes, mushrooms, black olives, onions and goat cheese [scroll up to see pics above]. Was THIS close to throwin' sliced pears onto that sucker, but refrained from it last min.
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