|Dough after additional flour added|
Because of the sponge and the long rise, the dough was rather difficult to roll/stretch out. It kept bouncing back. Part of my problem could have been the fact that I used bread flour instead of the all-purpose flour as suggested. I was out of AP flour and didn't want to run to the store to get more. Therefore, the bread flour, I'm sure, made for a chewier crust.
That said, I loved the topping. We grow our own Roma tomatoes, and it was nice to find a recipe that has one use the tomatoes as is, without breaking them down in a long-simmering sauce. The combination of lamb, tomatoes, shallots, garlic, cinnamon and allspice was wonderful. I wouldn't have changed a thing. Incidentally, I used twice the amount of sauce called for in the recipe. I could tell by reading the ingredient list that this would be a bit skimpy for eight individual pizzas.
|Mediterranean pizza after baking|
If I do this again, I would use Rose's recipe for a crust and double the sauce ingredients as described above.