Earth to Table Pizza

As promised, here is a post about the pizza my friends and I made for our pizza party some weeks ago. We chose to use a recipe for pizza dough from the "Earth to Table" book which was a combination of kneading and resting the dough. We tripled the dough recipe and it rose beautifully in the time called for. Tripling the recipe allowed us to make 12 individual pizzas, which was good because we had leftovers for the next day too.

For toppings, we followed the "Earth to Table" book's recipe for Squash, Pancetta, and Sage pizza. I know it's not very seasonal, but we had sage in our garden that we were wanting to use. It was a delicious recipe, but it could've used a sauce to moisten the dough, because the grated parmesan burned when they hit the oven. We created a second topping combination as well, with store-bought pizza sauce, mozzarella, basil, and sauteed red peppers and mushrooms, which was also very delicious. Part of the charm of the "Earth to Table" pizzas we all agreed was by far the pizza dough because they were crispy on the outside and very soft, fluffy and bread-like on the inside. We would definitely make this recipe again.