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Recipe by: faissel
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See below ingredients and instructions of the recipe
2 lb Pizza dough; thawed
2 tb Extra-virgin olive oil
2 lg Cloves garlic; minced
1/2 ts Rosemary; crushed
1/4 ts Crushed red-pepper flakes
1/4 ts Freshly ground pepper
1/4 c Prepared pesto sauce
1/2 lb Mozzarella cheese; sliced
2 Tomatoes; thinly sliced
1. Grease 13x9 pan; press dough over bottom. Cover with plastic
wrap and kitchen towel; let rise in warm place 40 minutes or until
almost double in bulk. In pan, heat oil and garlic over low heat 2
mintues. Add seasonings.
2. Preheat oven to 400F. With floured fingers, poke about 16 holes
in dough; brush with oil. Bake 25 minutes or until browned. Remove
to wire rack to cool.
3. Cut bread into sixths; halve horizontally. Brush with pesto;
place cheese and tomato on bottoms and over with tops.
From: McCalls Setember 1993 Happy Charring
~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3)
=================== BBS: High Country East Date: 08-05-93 (21:05)
Number: 2613 From: LAWRENCE KELLIE
: Refer#: NONE To: ALL Recvd: NO Subj: recipe Conf: (52)
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
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