Several years ago, I bought Maggie Glazer's magnificent book, Artisan Baking and fell in love with two recipes. The first recipe I made was Hi-Rise Corn Bread, which launched Tanna and me into a frenzy of one upping each other in different ways to eat those heavenly yellow loaves of bread. I think she won the contest with her toad in the holes. The other recipe that I longed to make was the Sullivan Street Potato Pizza, named after the bakery that produces it in New York City. It looked wonderful in the book, a foccacia like bread topped with a mountain of thinly sliced potatoes, onions and chopped rosemary. After years of procrastination, I finally made it, thanks to the Bread Baking Babes, and Tanna, our hostess for this month.
Several of the Babes made the pizza before my attempt, and I knew that the crust was proving difficult. So, I was forewarned when I chose to make the pizza for dinner with my cousins, Charmayne and Keith. I can't say that the pizza was a marvelous as the Hi-Rise Cornbread, but it was quite a hit at the dinner.