Tonight was peach, prosciutto, goat cheese, and rosemary pizzas, recipe courtesy of epicurious. They turned out well and certainly didn't disappoint after a stressful day of obsessing over insurance for the missus. There is, however, always room for improvement:
1. I tend to use too much flour on the bottom when rolling out the dough and then transferring it to a baking sheet. In essence, it gets floured twice and a slightly gritty bottom develops. The taste of grilled flour isn't my favorite. Don't get me wrong, it doesn't inhibit the meal. I need to work on that misstep and it seems rather easy to remedy for the future.
2. The pizzas needed more ingredients. I brushed the pizzas with olive oil before applying the toppings in the following order: rosemary, prosciutto, peaches, and goat cheese. The result was a sparser pizza than I preferred, and more of everything would round out the pizza as a meal.
3. Possibly adding pepper and a dash of salt when coating the tops with olive oil could've brought out some further flavor. Maybe, maybe not. Uncertain on this one.
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