Didn’t refrigerate dough and they turned out fine.
Make sure to add butter to Hollandaise VERY slowly! When poaching eggs I used glass cups – this was ok, broke one egg while taking it out. Use a bigger spoon next time. Sauce could have used a little more cayenne/lemon.
This was delicious. I added some vegetable stock because it wasn’t going in a turkey – probably could’ve left off some of the butter with the addition of the vegetable stock. I used red wine/garlic chicken sausage, oregano/basil, and wheat bread.
I omitted the cloves; bake time was closer to 60 minutes.
Served with lemon-parsley rice and asparagus.
Loosely based on this recipe: http://www.foodnetwork.com/recipes/tyler-florence/margherita-pizza-recipe/index.html
I used about 8 oz fresh mozzarella (torn), 4 oz Fontina (shredded), only about half of a 28-oz can of crushed tomatoes, half a package of basil and about one large roma tomato. I used this dough.