Apple-y, gingery, lemony goodness.
This is my favorite crust that can be used for so much. I usually use it for pizza, but if taken out while still flexible, it can be used as a spicy wrap or tortilla. If you aren’t a big fan of hot foods, cut back to 1/2 jalepeno pepper and 1/4 tablespoon of cayenne pepper.
You can also thinely slice tomatoes and/or mushrooms and press them into the dough so it dehydrates at the same time. A bell pepper might be nice if you’re aiming for a more fijita-type crust.
I’ll have a picture as soon as I can grab my sister’s camera. ;)
a very spicy pre- or post-dinner “digestif.” this really gets the digestive juices flowing.
This goes great with for example lettuce wraps (sticks of celery, red pepper, cucumber…etc, wrapped in a lettuce leaf)
this stuff is an AMAZING spread. because of the fennel and tomato it is reminiscent of tomato-fennel sausages, but the consistency is that of a light guacamole.