Pizza Night

There is nothing like beginning with fresh ingredients and a sourdough crust made from my Saudi Arabia starter.  Those crusts always turn out chewy and full of complex flavors that can sometimes add a kind of creaminess and sourness, almost a little yogurt-like to a dough. In the case of Saudi Arabia starter, the yogurt flavors are Middle Eastern so more sour than American yogurt.  We did this meal a couple of weeks ago with Isaac, the Grand Vizier of Sandwich, working with arugula pesto, sun-dried tomatoes in olive oil, hydroponically grown basil, rings of red onion, organic peppers, black olives, mozzarella, parmesan, and romano.  Six pizzas later we were very happy.