Thin Crust, Big Flavor

Remember when I started writing about how I went from having banana ice cream for dinner to making pizza with my hubby? Yeah, back then I left you wondering about how it turned out, especially since it ended up being eaten before I even managed to take a proper photo of the whole thing…

Well, I’m back!

The process is almost the same, with the only difference being the dough, which unlike the previous pizza was left to rise at least 24h.

It’s a homemade pizza following the Italian method for a thinner crust and a more flavorful result, topped with bacon, arugula, tomato sauce, and mozzarella.