^^Had that mixed with some hummus and pesto the next day, and it was even more awesome.
MADE THE MOST DELICIOUS DINNER EVER TONIGHT: SPENT GRAIN PIZZA!
I used this recipe for the dough (http://brooklynbrewshop.com/themash/rec ... zza-dough/
), added tons of chopped garlic and fresh dill to the savory dough, made a normal dough (used coconut oil for the oil though) for the dessert pizza. Savory pizza was half feta, olives, kale, mustard greens, mescalin, basil pesto, cayenne pepper; half skirt steak marinated in lime juice/black pepper/salt, kale, mustard greens, mescalin, and aged gouda. Dessert pizza was honey, fresh apricots, fresh nectarines (made sauce from cooking down these 3 previous ingredients), raw rhubarb, fresh black cherries, and almonds. Yeah, they were all amazing, although next time I'm going to make the dessert pizza dough thinner, because it tasted better that way (comparing to savory, which had a cracker-thin crust).
Ate my dinner with a homebrew! I love making my own beer...