Extended Shelf life for: Onions and Tomatoesone pizza crust recipe, and have yet to post any others (although I'm working on it ;) ). A few weeks back, I also let you in on the secret of delicious preserved red onions. And now, here I am, ready to throw together a new pizza! Essentially, the toppings are the same for both pizzas:
Tomato, Preserved Red Onions and Cheese.
One also received a few pepperonis.
Rather than making a sauce I simply brushed the crusts with olive oil and sprinkled with oregano.
Other than the pepperonis, the primary difference was that for one of these pizzas I sprinkled cheese on first, followed by ingredients and then a touch more cheese, where as the other was done in the more tradition: ingredients then cheese style.
It didn't make a huge difference, but I kind of liked having my vegetables surrounded by cheese and how the bottom layer of cheese was extra gooey and the top layer of cheese was a bit more golden and allowed the vegetables and toppings to 'shine' through.
So there you have, Pizza Experiment #3!