Pizza Margherita from Fleischmann's® Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: May 30, 2015
This was excellent! I changed the recipe with ingredients I had on hand. I used bread flour, active dry yeast & I let the dough sit covered for an hour. The crust was great. I cut the two tablespoons of evoo to one while brushing the crust and I de-seeded the tomatoes because I didn't want the crust to get soggy. While the pizza was cooling I drizzled it with a balsamic reduction. Very tasty!
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Photo by Mollie

Cooking Level: Intermediate

Living In: Jupiter, Florida, USA


 
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