Nah, wasn’t too dry. Added little grating of cheese and some hot sauce on top. Gravy is the sauce layer which added some moisture.
Eggs were overcooked, however. I should have left them a lot more runny before placing on pizza. I partially cooked them on stovetop beforehand.
Outdoor portable pizza oven. Cooks in about 2 mins.
It’s Vito’s from YouTube. This website has it. I use 30g of salt though, not 40.
I also like to refrigerate it for 3 days after balling. I then bring to room temp 2 hours before baking. Vastly improves the flavor.
I will next time now. Excellent idea! Thank you.
Correct. Gravy base then eggs and proteins.
I didnt this time, but if you want smooth texture, blend sauce and strain. I’ve done it before for butter chicken and it turned out very smooth.
Cook equal parts flour and some fat (butter or oil) until it’s a thick paste. Slowly drizzle cold milk and mix. Add milk until consistency you want. Add salt and shit load of pepper.
Doesn’t get too mushy if you eat in a timely fashion. There’s also enough crispiness from the underside.
Followed this recipe for the chicken and salad.
Guacamole was basic guac made in molcajete.
Didn’t follow a specific recipe, but it was essentially this sans mushrooms and nori. I also added chili crunch.
Cherry tomatoes were from coworker’s garden
First time making pesto. Used my molcajete and the basil was from a friend’s garden.
I’ll try that next time. Didn’t think they would overcook in 2 mins and I was wrong! Appreciate it.