After my previous fail, I felt a need to redeem myself.

Pretty much the same crust:

And leftovers of the same sauce, but watered down a bit and used more sparingly:

. . . and I made some ricotta, which I should have done for the previous one. My excuse is that I’ve grown used to making ricotta from leftover whey, so didn’t even think about making it from scratch.

More in one part for a reason 🙂

Ingredients:

This time two seasons were given over to a mix of veggies, my fave, the rest relegated to two months each:

Done perfectly.

What, you ask, could possible go wrong now?!?

. . . it’s always something!

I was so delighted to find a 16″ non-stick pizza pan (at Aldi) for $3.99 that I forgot the age-old adage “if it seems to be too good to be true, etc.” and t’other one, “non-stick coatings don’t last in high heat.”

So the pan was fine the first three times I used it, then the pizza started to stick the fourth time. Fifth time I used some oil, and it wasn’t easy — I spent far more time trying to get the pizza out of the pan than I did eating it. Sixth time, disaster. Even with using a sharp cleaver, it was almost impossible to separate the crust from the pan:

For some reason, this mostly affected the veggie part, the part I was most looking forward to:

But, you ask, how did it taste?

All three of the pieces I mostly successfully separated were very good:

. . . especially char siu (Chinese roast pork):

and (lots of) ricotta with goat cheese and scallions:

But the best part was the veggie scrapings, which despite looking a bit like the dog’s breakfast:

tastewise were the dog’s bollocks.

So, next time, I’ll try using oiled parchment paper in the pan. That may not work either, but fiber is good for the digestion 🙂

-R