Sometimes I get to share my great successes with my readers, and sometimes I feel the need to own up to my mistakes. The following is an account of a pizza gone wrong:
My first mistake was in the cornerstone of any good pizza: the dough. A good pizza dough is made of yeast, flour, and water. It only uses olive oil to coat the bowl it rises in and prevent sticking. This adds a negligible amount of oil to the recipe, and I should have just accepted it and moved on with my pizza making. Instead, I allowed myself to be seduced by the novel idea of crafting a pizza crust out of whole wheat pastry flour and beer. Yes that's right, beer-crust pizza. It sounds like a great idea, because the two usually make for an excellent pairing. On this particular occasion though, the two did NOT go together. The crust was hard without being cooked through and lacked any flavor whatsoever. Fail.
The second shortcoming of said pizza was in the lack of cheese. The hummus and pesto would have been ok, if I hadn't cooked them within an inch of their life while waiting for the beer dough to solidify and the vegetable toppings to cook. In the future, I would probably pre-cook my veggies and crust, so that I didn't inadvertently suck all the moisture out of the sauce.
The final shortcoming of these pizzas came in the form of the Most Cursed Vegetable. I'm talking about the artichoke. I did my internet research. I trimmed the leaves. I steamed it with lemon. I ended up with a purple-tinged artichoke heart. Now I've never worked with fresh artichoke before, but purple food is just weird. I learned a very important lesson, however. That lesson is to never try to cook fresh artichokes, because I will end up with a mess of purple leaves and very weird pizza.
We ate it anyway.
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