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Made pizza when we got back from Topeka the other day. Once again, used yogurt in the dough and hand-stretched the crusts.



The main trick I learned this time is to put prosciutto on the very top. I've always put it down below the cheese, but it presents much better on the top. I put whole black olives down, covered up with cheese and then put strips of prosciutto over the top.





And of course I made a pepperoni pie for Mo, sweating the pepperoni in the 'wave before hand to cut down the fat a bit and help the pepperoni crisp up. Got distracted and missed the timer going off, overbrowned the crust a bit.