Thank goodness for Guest Chroniclers. This recipe is from Emily B. who stopped by the bakery last week with her college pal, Samantha. Both are recent grads from Clark U. I loved speaking with these two young women: idealistic, passionate, smart. And, they helped console me (and mop up) as the sink pump was backing up!
Tonight there was a mill wide open house, music, art, food, drink, games, fun. The weather was smashing! The River spectacular! We saw so many new and interesting faces, and hopefully gained a few more Spelt Right fans.
My feet, though, have seen better days. Boy, are they complaining for having to work all day. Stood up for at least 14 hours today. Those little toes are tingling!
And, this is where my feet thank today's Guest Chronicler, Emily, because now all I need to do is sit and type, rather than stand and create.
Ingredients: One Spelt Right Pizza Dough, thawed, fully risen.
As for the rest, you need to know how to shape and bake a pizza. Here is Emily's quote "We made the spelt dough with another friend for dinner on Wednesday evening and it was SO GOOD. I used garlic, scallions, blanched swiss chard & beet greens, parmesan & mozzarella, salt & pepper and an egg on top. See attached photo."
Although the instructions aren't very specific. You get the drift. And, an EGG, yes an EGG, cracked over the top of all of the ingredients and then baked. According to Samantha, Emily's friend, "The egg thing is awesome on pizzas!"
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