September 3, 2012 by vclayton
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
 | kat on Tomato and onion tart |
| kat on Basque piperade in a Le Creuse… |
| kat on pizza with garlic scape pesto,… |
| kat on A bountiful year for Hydr… |
 | Dorothy's New Vintag… on mini quiche and croissant au… |
Space Place House 
Leave a Reply