Leslie Bartosh, CEC, AAC, FMP

  “Summertime and living is easy” or so the song goes.  All I know for certain is, this pesto, tomato, mozzarella, roast garlic with prosciutto and basil pizza showed up right on time! #LifeLongLearning #LifeLongTeaching #FamilyFood #Pizza #Mozzarella #Proscuitto #Pesto #Basil As always, your questions or comments are welcome. Until next time, Bon Appetit Y'all! Leslie Bartosh

  This delightfully, loaded pizza showed up the other day.     House made sauce, crust and bacon, caramelized onion, roasted garlic, fried red potato and eggplant, jalapeno, Kalamata olive, fresh mozzarella cheese and basil.   A garden salad rounded things out! This crust is made from the same dough I use for baguettes.  It works quite well in this application. #LifeLongLearning #LifeLongTeaching #FamilyFood #Pizza As always, your questions or comments are welcome.     Until next time; Bon Appetit Y'all! Leslie Bartosh

  Phoenix Pizza   We have been having hankerings for pizza and have not found a pizza in our area that we like.   Not that we are pizza snobs…….We just haven’t found the right one. It so happened that I had some odds and ends that I needed to use including a disk of frozen, hybrid sour dough, for pizza.   I am not trying to say that pizza is a catch all, but it is pretty ambidextrous.   Everything started out perfect.   No fuss, no muss. The dough thawed nicely.   It was easy to stretch and shape.   It felt good.   Mise en place was easily accomplished and building the pie was under way. I had the oven running at 550 ° f.   The resident pizza stone was hot, all was good. I should explain that my oven has three racks in it.   The pizza stone stays on the top rack on a permanent basis.   One the 2 nd rack is a pan I use for ice when baking some breads.   It also resides in the oven on a permanent basis.   The 3 rd rack is used primarily for heating plates. Because the d