Mother’s Day

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.

4 Comments Add yours

  1. These are almost…operative word almost…to pretty to eat!

  2. Big Dude says:

    Fine looking Mothers Day food

  3. Thanks Larry. That was quite the Mother's Day dinner that you put on.

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