i stole another recipe from martha’s latest food magazine. the whole wheat crust. she used it for a raw-ish type style which i can’t wait to try, but tonight we topped it margherita style. we did use her idea of a balsamic vinegar drizzle, but we reduced ours. it made for the sweetest taste. it wasn’t typical of a traditional pizza and made me think of using it for an amazing appetizer. between the sweetness and the saltiness of the crust….YUM!
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