A pizza you will not find on the take away menu anytime soon - olive tapenade base topped with thinly sliced tomato and Parmesan cheese. Different, and delicious. The trick is to make a thin and crispy base, apply a thin smear of tapenade and drain the tomato slices for as long as possible to get the water out of them. Otherwise, as happened on the second attempt, they dump a gallon of water onto the pizza once it goes into the oven, and that is not good for crispiness.
Oh, and plop some aoli on top as well.
Tomato sauce - 8 tomatoes slow roasted in the oven for 3 hours after being sprinkled with sugar and salt, plus a huge thing of garlic, a wad of fresh oregano from the garden, a glug of balsamic vinegar and a bigger glug of olive oil. Whizzed up in the blendy thing. Good to eat as it is.
Too damned much tomato paste on this pizza. Normally, I make a perfect amount for 3 pizzas. However, tonight I made two pizzas with an olive tapenade base, and two with tomato. The first one got 1/4 of the tomato paste, because I forgot I was making two with tapenade. Instead of putting the tomato paste in the fridge, I put all of it on this pizza. Should have put half of it in the fridge - too much tomato sauce really is too much.
My soon-to-be-trademarked wrinkly pizza base. This is what happens when you roll the dough out about 50% larger than the pizza stone. Oops.
Caramelised garlic aoli, on pizza. Surprisingly good. You would not want to be riding behind me tomorrow morning.
I got no photos of the 4 cheese pizza. It all went before I could get a photo.