It’s like that Louis Armstrong Tomato-Tomahto song.  I love basil pesto but he loves marinara with pineapple.  What’s a couple to do? But then … ah, the tie that binds: we both love homemade, whole-wheat pizza crust! Here’s how I make mine way out here in Pacific ocean.  I’ve got a few substitutes I’ll share…

Why the misnomer? Because, to be honest, it’s not really South Pacific Granola.  I’m not making the stuff out of breadfruit and dried papaya, after all … although that sounds like an amazing idea.  But this post is about making granola in the South Pacific, which is to say, making it old school with as many of the ingredients…