creased pizza with bold basil pesto

It was my turn to make some pizzas.

First mistake was when I tipped wine vinegar into the basil and parmesan pesto, instead of mixing it with the olive oil to make the salad dressing. I'll call the result a bold basil pesto, to blend with the garlic and tomato base and the torn mozzarella.

Still, nothing a splash of Savvy B and some balsamic wouldn't put right in the green leaves dressing.

Then, I tried to put two on the same oven shelf, which created that slightly creased appearance.

I'll call it the distressed artisan look.