Salsa Quitza

Oh, sometimes things do not turn out they way I expect they will.

So excited about this one.  It sounded so promising.  I even watched the video.

Easy pizza with a twist.  Great for Super Bowl Sunday.

But then came the translation from bread machine to normal bread making.  My translation was incorrect.  My read was wrong.

(Kind of like throwing an interception on the goal line.)

Oh well.  And there are no pictures to confirm this confusion.  You'll just have to take my word for it.


Some questions I have lingering for my fellow bloggers (in case I ever attempt it again):  Should we let this one rise twice like normal bread or just once like the recipe states?  Is it supposed to be quite doughy/ bread-y rather than chewy/ crusty?

And Rhiannon...

Eastern Mediterranean Pizza

It is summer.  That means vacation.  That means traveling.  

I missed the last blog posting and recipe, Eastern Mediterranean Pizzas, due to the hardships of summer.  

But now we are back and I wanted to catch up with the Tuesdays with Dorie baking crew.   This recipe takes basic pita bread dough and instead of baking and filling them as tradition, a tomato and lamb topping is placed on top and little "pizzas" are made.  The recipe states, if one wants to omit the lamb, it is possible to just cook up more tomatoes.  Since I am a vegetarian, this is what I did.  

The topping comes out delightful with touches of cinnamon and allspice, but it isn't enough to make the pizzas satisfying; it really does need the lamb or something else.   As my husband stated, it comes off more as a snack than a meal.  And it really took too much effort for a "snack".  But the pita dough is tasty, and I have half a recipe worth in the fridge awaiting this Wednesday's dinner.   Let's hope round two is an actual dinner.

Here's Rhiannon: