We'll eat dinner in ONE minute.

[conuly]

I made pizza. There's something totally awesome about sticking dough in the oven and getting pizza out. Magical!

But the fresh basil I put on it dried completely :( I could've seen that coming, it was hot as an oven in there :P How can I avoid that in the future? Put the basil on before the sauce? After the baking? Halfway through? What?

Comments

[ursamajor]

Assuming we're talking fresh basil in intact-leaf form, if you want it to stay fresh and green, it can't go on the pizza until the pizza's exited the oven for good, yeah. And the closer to serving-time, the greener, since the residual heat of the pizza will still start to cook it somewhat. Which is partially good, since you want the basil to not fall off your melted cheese, but. :)

[ncp.livejournal.com]

Now I want to make pizza. Except we have no sauce, tomato OR pesto. Dammit Connie! :-)

[conuly]

Got it. I'll do that next time*. I assume the same goes for spinach and whatever, too.

*Assuming there is a next time anytime in the near future. The pizza was yummy, but buffalo milk mozzarella (which is apparently more authentic for pizza than cow's milk mozzarella, yeah!) is $14 a pound here. Ouch!

[ursamajor]

In principle, yeah, but I've definitely seen people do it so that the spinach is baked in the oven under the cheese and all so that it's like a lasagna. It's not my preference, though *G*