I've been on a pizza kick these days - probably due to hormones. I was very grateful today for a load of fresh basil from my AeroGarden, with which I made some lovely pesto. I used the crust from the last pizza I made and froze, and some of the leftover roast chicken I had from that pizza, too along with the pesto to make a super delicious pizza. The goat's cheese was a new product from President's Choice, a low fat version of the soft, unripened, famous chèvre. I really like it and can't really tell the difference between it and regular-fat goat's cheese.I'm really loving my pizza stone for these pizzas; you can't beat it for crusts that are crispy on the outside and nice & tender on the inside.
