A couple of nights ago we made our homemade pizza (check out the artichoke pizza recipe in the Recipes tab). This time it was 100% whole grain flour – a mix of spelt and wheat. For the toppings, olive pesto, red pepper, mushroom, anchovies, feta and mozzarella – a light touch on the cheese so the crust doesn’t steam. It has a delicious crispy, nutty flavour.
This morning, with a nod to the French, the Italians, and anyone else who thinks egg on pizza is inspired, we topped the leftovers with a perfectly poached egg.
Our return to post-holiday fitness is on track and things are (ahem) firming up nicely. On today’s agenda, a good long walk. This should give us enough energy to get that done.
