Pizza for dinner.
First is a classical Margarita, uncooked tomato sauce - peeled, crashed and drained; fior di latte (fresh cow milk mozzarella), plenty of basil - added post bake.
Second is one of my favorite usual toppings: Pesto (with plenty of pine nuts and Parmesan), ricotta, some low moisture mozzarella, sliced cherry tomatoes.
And a first time topping for me: Same raw tomato sauce, Roquefort, low moisture mozzarella, granny smith apple, black pepper.
Very good. Maybe I should re-consider my aversion from pineapple on pizza (it always seemed wrong to me, but if apple works, then it might do as well).
First two baked 6-7 minutes on a baking steel @ 270 deg C, under a broiler. Last one baked 8 minutes, as the oven lost heat.
