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Prep Time: 30 mins. Total Time: 45 mins. Ingredients. ... thick-cut bacon, cooked and roughly chopped. 2. medium peaches, sliced. 1/3 c. ... Make pizza: Preheat oven to 475°F. Sprinkle a baking ...
Unroll dough, and separate into triangles. Press triangles together to form a single 10-inch round crust on a 12-inch pizza pan coated with cooking spray. Crimp edges of dough with fingers to form a rim. Top prepared dough with potatoes, bacon, and cheddar cheese. Carefully pour egg whites over cheese; sprinkle with salt, pepper, and Parmesan ...
This rustic pizza, adapted from grilling guru Elizabeth Karmel, is a great way to make a pizzeria-quality pie during the dog days of summer. Use your favorite style of homemade or bottled barbecue ...
Meanwhile, in a nonstick medium skillet, cook the bacon over moderate heat, turning, until golden and crisp, 7 to 8 minutes. Transfer to paper towels to drain. Chop the bacon.
The first pizzeria in the U.S., Lombardi's, [4] opened in New York City's Little Italy in 1905, [5] producing a Neapolitan-style pizza. The word pizza was borrowed into English in the 1930s; before it became well known, pizza was generally called "tomato pie" by English speakers. Some regional pizza variations still use the name tomato pie. [6] [7]
The most distinct pizza in Canada is the "Canadian" pizza. A "Canadian" pizza is usually prepared with tomato sauce, mozzarella cheese, pepperoni, mushrooms, and bacon. Many variations of this pizza exist, but the two standout ingredients that make this pizza distinctly Canadian are bacon and mushrooms.
The cooked pizza is then topped with cold ingredients including shredded Provolone cheese and often pepperoni or banana peppers. [5] [22] The cheese melts slightly due to the heat of the pizza but the other toppings remain uncooked. [11] [9] The pizza is cut into square slices, [23] and served by the slice. [11]
Yields: 10-12 servings. Prep Time: 15 mins. Total Time: 45 mins. Ingredients. 1/2 c. mini pepperoni. 2 (8-oz.) blocks cream cheese, softened. 1 1/2 c. grated parmesan ...