tag:blogger.com,1999:blog-486499436268115323.post123971811182658953..comments2023-10-24T10:36:40.652-04:00Comments on Eat this.: Mexican Black Bean and Spinach PizzaKatiehttp://www.blogger.com/profile/02211559777528646914noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-486499436268115323.post-12699229370280013582009-02-04T20:01:00.000-05:002009-02-04T20:01:00.000-05:00Thanks!Thanks!Katiehttps://www.blogger.com/profile/02211559777528646914noreply@blogger.comtag:blogger.com,1999:blog-486499436268115323.post-54983132085820734362009-02-04T14:11:00.000-05:002009-02-04T14:11:00.000-05:00Wow yum that looks so good!Wow yum that looks so good!Hallie Faehttps://www.blogger.com/profile/01722876670882150549noreply@blogger.comtag:blogger.com,1999:blog-486499436268115323.post-22733037237820490992009-02-01T23:35:00.000-05:002009-02-01T23:35:00.000-05:00I'm glad it worked (and even more glad that you di...I'm glad it worked (and even more glad that you didn't have wet bread)! I may try baking the topless pizza next time, too...Katiehttps://www.blogger.com/profile/02211559777528646914noreply@blogger.comtag:blogger.com,1999:blog-486499436268115323.post-25220834763795552342009-02-01T14:18:00.000-05:002009-02-01T14:18:00.000-05:00I hybridized your dough recipe with one from Betty...I hybridized your dough recipe with one from Betty Crocker. I substituted very warm water (130 degrees), let the dough rest for 30 minutes, and was ready to make some pizza. <BR/><BR/>I took your suggestion and baked the top(ing)less pizza for 7 minutes on a baking sheet. After removing and adding the toppings, I returned it directly to the rack and baked about 8 more minutes. The crust ended up having great texture - browned, but not too brown, crunchy without tasting like a cracker. Overall, very good. -APAnonymousnoreply@blogger.com