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Archive for September 3rd, 2012

pizza at home

dough, 12″ size from local pizza parlor on Hawthorne and 37th av

1.5 balls of fresh mozzarella, cubed
10 slices of spicy sopresatta
handful of basil leaves
small sliced tomato
hot pepper flakes
salt, pepper and sprinkle of olive oil
cook for 20 minutes at 510F

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