Last night was pizza night at Casa Klayman. I made a big pie with a whole wheat crust (which I rolled out myself), chopped onion, a little bit of Prego, mozzarela, and fresh basil from my garden. At the last minute I decided to microgreate a couple cloves of garlic, and a few seconds later I realized that there's no easy way to apply garlic goop evenly onto a layer of cheese.

Twelve minutes in a 450 degree oven, and it looked nice and pretty. It filled the house with an intense garlic aroma.



With the garlic distributed in several clumps across the top, some bites had a surprise garlic bomb.



I'm the kind of guy who is always looking for ways to improve something. Some might think I'm incredibly critical, but it's really just trying to be a little better than I was yesterday. This was my second attempt at this kind of pizza, and I added more cheese and basil this time, as well as rolling ther dough a bit thinner, all the way to the edge. Next time, I'll put the basil under the cheese so it doesn't wilt so much. For the other toppings, I think I'll sweat the onions  and garlic with a bit of  red wine before putting it on the pizza.



The crust could have used another minute or so, but the toppings were perfectly cooked. This tells me that I could go even thinner on the dough and add just a bit more sauce.



Paired with the leftover contents of the previous night's Concannon Cabernet Sauvignon it made a delicious dinner for two and lunch for me today. The pizza ingredients and bottle of wine cost around $10 total, not bad at all!