I use to do a standing pizza night. I’m not sure what derailed it, but it would be fun to get it going again. Having a few constants keeps me grounded. The pie this week was grilled chicken and red onion. It’s hard for me to make a pie without red onion (though I have managed). It doesn’t seem to have the same acid bit as yellow and the slight crunch gives a nice texture contrast. And, check out these bubbles in the crust!
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