When life hands you preserved lemons, dhorst says ...

Well here's something kind of fun--I've been playing around with preserved lemons and decided to throw them on a pizza. Homemade sourdough, brushed with garlic infused olive oil, and topped with fontina, broccoli, baby roma tomatoes and preserved lemon. A sprinkle of oregano and some cracked pepper finished it off. The preserved lemons were beautiful, providing just the right amount of tart brightness to the pizza. I can really see them on a pizza with spinach and arugula or with brussel sprouts and bacon(hello winter time pie), or with asparagus.

Pucker up!