Napoleon Pesto Pizza

I guess this is the post where everyone finds out that I will be closing my jewelry store within the next two weeks.

For a while, I felt like I had too many irons in the fire. Now with some more stability present in my life and some new projects being solidified with my tech company and school, I’m feeling like I need to let this business go. Fran’s Hause was the most profitable business that I have built in my life. In our first year, I was able to create margins as large as 73%. There’s a saying that I’m not sure if it comes from a professional or not, but it goes “the smartest thing a business owner knows how to do, is know when to let go”.  

I will genuinely miss it. More than anything, I’ll miss the community of jewelry enthusiasts that I have built. I’ll miss even the new customers who have come in to even TRY new jewelry that fit their evolving personal styles. Without being too emotional, I have to say that logistically, the timing is right. 

I did some deep thought about this decision while preparing this phenomenal recipe for personal pizzas. 

Such a great twist to a Neapolitan dough! 

Dough: 

Ingredients: 

2 cups King Arthur ‘00’ Pizza Flour

1/8 teaspoon instant yeast 

1/2 teaspoon castor sugar (bakers sugar)

1 1/4 teaspoons table salt

1 1/2 cup warm buttermilk, (105° to 115°F)

Directions: 

In a medium bowl, mix the dry ingredients, then add the buttermilk. Stir until just combined, making a rough but cohesive dough.

Cover the bowl and allow the dough to rise at room temperature overnight.

Place a baking stone in the center of your oven and preheat the oven to 500°F.

Split the dough in half and roll each on to a floured surface

With one piece, fold the dough over and press it into the middle three times before repeating to the other piece.

Put the rolls into greased bowls and then let the dough rise for 30 minutes on top of the warming oven top. 

Roll out the dough, add toppings, and bake for 10 minutes. 

Enjoy! 

Toppings: 

2 small, thinly sliced, yellow onions 

1 whole, thinly sliced, shallot

4 tbsp olive oil

2 tbsp Bragg Organic Sprinkle Seasoning with 24 Herbs and Spices  

3 cloves of garlic 

1 tbsp pesto 

3-4 piece of fresh basil 

Freshly shaved Parmesan cheese 

Directions: 

Saute onions, garlic, and shallot in olive oil for 15 minutes until they simmer down into a sort of paste. 

Add in the mixed seasoning.

Top pizza dough with pesto base, generously apply onion mixture, cheese, bake for 10 min at 500 degrees.