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• Glazed shallot, walnut, sage, and goat cheese pizza

I based my crust on the pizza recipe in Dorie Greenspan's book, Baking with Julia. I added a little bread flour and milk (thanks to boulangere's advice), and increased the liquids to tenderize the dough. Of course, you can use any pizza dough recipe you like -- just be sure to make enough for two pies. I added shallots to the sage, walnut, and goat cheese base I'd originally envisioned. For tartness, I turned to the juice of my new main squeeze, Meyer lemon, along with a bit of the zest. If you want to keep things simple, just skip these additions! <br /> <br />Thanks to hardlikearmour, Pierino, boulangere, sfmiller, susan g, and hrosdail for their help in working out the kinks in my pizza crust.

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