Fresh tomatoes go right on the crust, and then are baked ten minutes, until the crust starts to tan slightly. Then add mozzarella cheese to melt, and top with feta and sautéed mushrooms and leeks.
Subscribe to:
Post Comments (Atom)
I cook with local, organic, and seasonal ingredients. I have a fondness for simple meals, with a touch of Provençal gourmet.
Mostly, I keep this blog because I know that you want to know what I had for lunch today.
No comments:
Post a Comment