Pizzas! fennel lemon salad

Pizzas are always a bit of an excitement. The dough is just so lovely when super fresh.
I made two types -
 - Tomato, mozzerella, chorizo, roasted pepper, basil.
 - Tomato, pecorino, mozzerella, salami, rocket

The dough was from River Cafe (as before) and includes rye flour - which gives great flavour.
The ones with roasted peppers were exceptionally delicious. The sweetness alongside the chorizo was very good.

I also made a fennel salad alongside to cut through the pizza sweetness and saltiness: with very very finely sliced fennel, lemon juice, olive oil, seasoning. Sharp, cutting - just what I wanted.

Pizza!

I decided to have a go at pizza dough. And asked matt what topping to do - the answer: rocket and proscuitto, and goats cheese and oven roasted tomatoes. Good answer.
So - made the dough, and it all passed pretty much without incident. Shock.
The tricky bit was getting the dough cooked. I failed to heat the baking trays which was a mistake. Ideally I'd have a slab of granite, but that's a long way off.  The bases need a lot of heat.
The end result was super tasty. I made two. Matt and I had one each :)