Noah is testing out pizza dough for his soon-to-be restaurant. The dough rises in the fridge for a slower development. The result is lots of air bubbles and cavernous, chewy dough. He topped this one with an egg, prosciutto, green olives, and herbs. Eggplant, coppa, feta, and mint.
Prosciutto, pickled peppers, and parsley. Look at the bubbly, golden crust!
The salad he served with the pies: romano beans, yellow wax beans and lima beans in a shallot vinaigrette.
A classic caprese. I came home from work on Wednesday night and found Noah making these: tapioca with peaches, blueberries, and candied lemon zest. One for my list of things I can bake: ginger bread cookies! Chewy and soft...