Greener Granola
About once a week we have homemade pizza for dinner. I use Billy Reisinger's recipe for the dough, which yields enough for two pizzas; half goes in the freezer for the next week. This week our pizza was topped with pesto, purple sprouting broccoli, spring onions, sun dried tomatoes, and leftover venison sausage.
As part of my ongoing struggle against the delicious tyranny of breakfast cereal, I have learned to make my own granola, but I have resolved never to turn on the oven expressly to bake it. Since pizza is one of the few recipes for which it it vital to fully pre-heat the oven, I made a pan of granola with the extra heat. Low-carbon granola! Ta-da!

