Homemade pizza wins out every time in our house. An easy cornmeal-based crust cuts the prep time down to a fraction, and my Emile Henry baking stone (which I also use for sourdough bread) is a dream to work with. It's cheaper, tastier, and you can get way more creative. This one is with my husband's home-cured pancetta, kale & red onion straight from the garden, and a white garlic sauce made from a recipe we found right here on Pinterest.
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