This was Mark Bittman's recipe, which is based on his pizza dough, just slightly adjusted. So I should probably have realized what someone on Culinate pointed out - that it would turn out like glorified pizza crust. It didn't have any bready quality at all, plus I overcooked it a bit too.
But it was tasty at least, and we had it with just-made mozzarella from the Italian deli next door, and fresh basil and heirloom tomatoes from the farmer's market. Classy, huh? Said the person who didn't know an heirloom tomato from a hairy bottom two weeks ago!
Anyway, won't bother sharing this recipe - but stay tuned for the next attempt. Next up, gazpacho (not a failure at all)...
Smoky Deviled Eggs
16 hours ago