Try this trick to get ultrathin fresh mozzarella slices: Pat mozzarella ball dry, and place in the freezer for about 30 minutes. You'll be able to cut paper-thin slices, which allow for more creamy, cheesy coverage.
I made beer bread pizza dough and then added balsamic glaze drizzle at the end. It was amazing!!!
Really good blend of flavors. Fresh and delicious. My husband and I enjoyed it with the arugula topping and our 12 year old as a cheese pizza. Yum!
Great flavors! Took awhile to make but definitely meets the cheesy pizza cravings. Followed recipe - just added a few sliced tomatoes under the arugula at the end. Also made the mistake of pressing my garlic before cooking in the oil at the beginning of the process (instead of crushing, then chopping)--so it ended up getting browner than it should have. Will definitely save this one for the next time I desperately need cheesy pizza.
Simple, quick, easy prep for week night dinner, yet tasty & complex flavor fit for company. I cheat on one ingredient that gives me what I think is the perfect thin crust - Pastorelli Ultra Thin & Crispy...I find them @ World Market in a 3-pack. Just like the recipe notes, I put a touch of olive oil on the pre-made crust & bake it for a very few minutes on 400 degrees - not 500 degrees as this is too hot for this crust. Thank you for the GREAT tip on freezing the fresh mozzarella. Crispy, thin crust; very smooth, well-beaten ingredients & ultra thin sliced mozzarella (I use a cheese slicer as it gives me such consistent melting and integration with the other ingredients) - equals the perfect white pizza pie!
