I enjoy cooking projects most when I feel a little clueless. Projects that make me say, “I have no idea what I’m doing!” when S asks how it’s going.
I enjoy this because cooking is more of an interpretive art than an exact science. Recipes are suggestions.

A while back, my mother-in-law gave me two gluten-free pizza crust mixes. I’ve been saving them for when I was feeling adventurous, because it’s been a long time since I’ve made my own pizza.

And I have no idea what I’m doing.

The instructions were fairly simple. Mix the ingredients, divide and cover the dough and let it rise:20131110-211513.jpg

Then I had a decision to make.
The dough could make one large, thick-crust pizza, or two smaller, thinner pizzas.

I decided to make the bigger pizza, just to see.

So I molded the rough shape of a pizza crust (it was super hard because as it turns out, pizza dough is ridiculously sticky), and stuck it in the oven. When it had cooked a while, I added the pesto sauce (of course) and mozzarella cheese.  20131110-211643.jpg

I’m used to thin crust pizzas, so it was very different. I wasn’t sure if I liked it at first.
But don’t worry.
I warmed up quick and ate that whole sucker with no problem. (But not all at once. It’s not potatoes for goodness sake.)

PS- People have asked me what kind of pesto sauce I use when I cook. The kind I buy is refrigerated and kept usually near the deli.
(S bought this one. I don’t usually get reduced fat anything. But it tasted fine so I guess he’s off the hook.) 20131110-211658.jpg

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