Nope, just marinated it in the salt and EVOO for a few hours first, then topped it raw. Last night I made just 4 pizzas. I did the basil, parsley, dry mozz, parm & lemon zest again, this time adding dollops of whole milk ricotta. I absolutely love that pizza. Then the kale-mushroom-red onion sauce-less one again but this time I left the kale in bigger pieces, which was a mistake. You definitely want it cut finer. I also marinated the mushrooms slices in EVOO, salt and pepper this time, didn't taste much difference in the 'shrooms. Oh, I also used Calabrian chile oil on that one too. Then a Margherita a la Craig, with Aleppo and Calbrian oil, and then the "finish off the ingredients" pizza, with red sauce, various cheeses, kale, mushrooms, red onion and parsley. This was my usual dough with an extra day of rest in the refrigerator as our plans for Friday changed. Dough was a little more fragile but delicious, and definitely wanted to make big bubbles that burned, as you can see.
Oh, and I discovered something you really don't want to do: I went to dome the last pizza while talking to hubby over my shoulder, not looking at what I was doing, and domed it right into the live flame going across the oven ceiling. Ignited the pizza and burned the heck out of one side. Not the best party trick.
