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This vegetable pizza recipe uses pre-baked crusts and a variety of fresh vegetables.
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This pizza has a full-flavored, crackerlike crust with a pleasing if slight chew.
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This recipe uses dried porcini mushrooms that have been rehydrated in warm water. If you can find fresh porcinis, also known as cepes and the great bolete, you should definitely use them! It's an amazing taste.
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Get Meat Luvrz Pizza Rolls Recipe from Food Network
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Bread flour yields this tender crust that bakes before you add any toppings. Once you try this, you will never buy frozen again.
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This Pizza Stuffed Chicken dish is sure to become a new weeknight dinner go-to. Quick and easy to make, this filling dish adds healthy protein to our favorite...
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Get Waffle-Pressed Pizza Pockets Recipe from Food Network
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Yummy little pigs in a blanket that always remind me of Christmas morning!
Ingredients: dough, cocktail sausages
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Get Apple Meringue Pie Recipe from Food Network
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Puff pastry topped with almond paste, apple slices, and a scoop of fresh apple ice.
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These appetizers are an explosion of flavor with turkey, crisp veggies, and the zing of chili paste.
cooking.nytimes.com
The Berbers use an unusual leavening method that gives a warm, earthy aroma to the loaves: a mix of semolina flour, water and garlic cloves that quickly ferments into a pungent starter The recipe requires three kinds of flour and takes two days, but is richly rewarding in flavor.
Ingredients: flour, garlic, semolina flour, yeast, salt