ingredients
- two pounds of sifted flour
- 6 ounces of baking soda
- one pound of milk
- a large mixing bowl
- pasta sauce, canned or jarred
- one egg, raw, in its shell (to begin with)
- herbs and spices (to taste)
directions
Preheat oven to 250 degrees. If that's not hot enough, add ONE HUNDRED MORE DEGREES. Take dry ingredients and sift gradually into the mixing bowl, making sure everything is equally combined with each other as well as itself. Then break the egg directly into the mixing bowl. Use only one hand when breaking the egg. If a shell fragment drops in, do not pick it out. Throw out the entire mixture - you have ruined it. Thus ends the recipe - for you.
Those of you who did not allow an eggshell fragment to drop into the mixing bowl, add the milk into the mixing bowl and mix and fold, mix and fold. Do not over-mix. The resultant dough will serve as your pizza batter.
Form the batter-dough mixture into a round, pizza shape in whatever way seems best to you. Apply the pasta sauce to the top of the dough with a smooth circular motion to ensure a pleasing and even coat. Take the brie and cut it into thin gooey shreds (I did not list brie among the ingredients, because you should have it already). Liberally cover the pasta sauce layer with shreds of brie. Top with herbs and spices (to taste, and always taking into account that the pasta sauce may already have zesty spices included right in! It is okay to taste it to see, since it has already been cooked - this is why I specified: canned or jarred).
Bake the resultant pizza until it is done. Remove from the oven. Mount it in a square frame and secure/preserve it with whatever transparent sculptural fixative seems best to you to impart a lasting appearance of freshness, while keeping it firmly in place.
Hang in a well-lit space. Serves everyone.
NOTE: before attempting any recipe in the Modernist Recipe Series, please read and appreciate the significance of this Explanatory Note:
Modernist Recipe Explanatory Note
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