Mother’s Day Pizzas
I put two batches of sourdough in the fridge Saturday night.
Moe took the dough out of the fridge Sunday afternoon before I got home
from work.
As soon as I walked in the door, I put some mini plum tomatoes in the CSO, drizzled with olive oil, dried basil and a number of garlic cloves, and roasted them for about 22 minutes on the bake steam setting.
Made six , small 7″ pizzas with different toppings.
Made three for Matt.
One Greek,
one roasted tomatoes with Kalamata olives
, and one Margherita.
And for Moe and I, one topped with pepperoni and mushrooms,
one with pepperoni and Kalamata olives and one Margherita.
Baked on a stone on the grill.
thibeaultstable.com 
These are almost…operative word almost…to pretty to eat!
Fine looking Mothers Day food
Thanks Patty.
Thanks Larry. That was quite the Mother's Day dinner that you put on.