This attempt at Roman pizza was close, but not entirely successful. The dough was just a little too tough in spite of a mixture of all-purpose, pastry, and semolina flours. The taste was right, however. The pizza topping came from Vegetarian Cooking for Everyone and included fresh artichoke heart slices browned in olive oil and then mixed with lemon juice and salt and pepper, tomato paste for the sauce diluted in some olive oil, very yummy italian fontal (a type of fontina), capers, and parsley. Even though the dough was not perfect, this was still a very tasty pizza with a bottle of dark beer. For some reason beer is the perfect compliment to pizza.
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