We make pizza pretty often but I always forget to take pictures. There’s always at least one pepperoni pizza for Daniel and the rest is fairly variable. Last night I used the last of my garlic scape and chard pesto along with goat cheese, mushrooms, serrano peppers and a sprinkle of asiago grated over top for a killer pizza. Jason cooks them on the Big Green Egg so the crust gets wonderfully crispy and in summer the house stays cool. Win win!

Sourdough Pizza dough

1 cup sourdough starter

1 cup warm water

1 teaspoon honey

2 1/4 teaspoons active dry yeast (1 packet)

3 or 4 cups bread flour or enough to make a dough that pulls away from the mixer bowl

2 teaspoons salt

Combine starter, honey, water and yeast in the bowl of a mixer and let stand about ten minutes or until yeast begins to bubble. Add salt and 3 cups flour and knead with a dough hook, adding more flour as necessary until the dough forms a ball and pulls away from the sides of the bowl. Knead with the dough hook in the mixer for 5 minutes. Turn into a large bowl coated with olive oil and cover tightly. Let rise an hour. Roll out 1/3 of the dough at a time on a floured board. Add desired toppings and bake at 450F until edges are golden brown.