For the adult one I used sun dried tomatoes, slivered garlic, oregano, sea salt and olive oil.
For the kid one I used peperoni, slivered garlic, pesto and then sprinkled it with mozzarella when it came out of the oven.
Both were yummy and we have left overs for lunch tomorrow.
2 comments:
These look so good. I have the artisan bread book on my counter, but I can't bring myself to start because I won't turn the oven on in this heat.
Keri, you could do bread on the grill to avoid turning on the oven. I'm just not grill literate.
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