Homemade pizza is always a favorite of ours, and this week's latest version was no exception. Mushrooms sauteed in ghee with fresh oregano from the herb garden, dabs of Meredith Dairy's sustainable goat/sheep cheese (which I love both for the taste AND it comes in glass jars rather than plastic), chopped up fresh Genovese basil, and organic pine nuts, all atop a garlic-pecorino white sauce I whipped up with an almond milk base (embracing the reduceatarian vibe again, this time toeing the line between vegetarian and vegan).
SO good.
"Pizza makes me think that anything is possible." ~ Henry Rollins
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