I started with a thin crust of dough and let it rise for about an hour. This adds a lot of air to the dough and makes for a very light, crunchy crust. I topped with Red onion, Duck Confit, Lucille's Kitchen Garden Cranberry White Balsamic Chutney, and Mascarpone. I also sprinkled with olive oil and just a little White Balsamic Vinegar. 
Thinking About What We Eat
Tuesday, November 3, 2009
The Pizza Part
I started with a thin crust of dough and let it rise for about an hour. This adds a lot of air to the dough and makes for a very light, crunchy crust. I topped with Red onion, Duck Confit, Lucille's Kitchen Garden Cranberry White Balsamic Chutney, and Mascarpone. I also sprinkled with olive oil and just a little White Balsamic Vinegar. 
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