There were a couple new things tried in the crust. One of them worked fabulously. The other not so much.
First I tried grating some onion into the flour. The idea sounded neat and it smelled really nice while working with it. But in the end it did not do much to the flavor.
The really good idea was to roll a line of honey into the edges of the crust. This was an impulse move. I realized that the crust was rising really well and I saw the little honey bear on the counter. I had to do it. The edge crust puffed into a hearty breadstick, and the honey inside gave it a dessert like quality. That was some good yummy right there.
The thick crust and plentiful toppings also gave the pizza a deep dish sort of quality. Not a true deep dish in my opinion, because it wasn't baked in a dish. But eating it was still a fork required experience. Almost casserole like in its heft.
And let me tell you about those toppings. Some fresh herbs from the little patio planter, a little more diced onion, pepperoni, mini sweet peppers, and that craving for black olives was a stroke of genius.
After feeding on wedges of this fine pie and stuffing ourselves completely full, we couldn’t resist a few more nibbles on bits of crust and toppings as we were putting away the leftovers. A honey pie to fall in love with.
