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Spread pasta sauce or parsley pesto evenly over crust, leaving a 1⁄2 inch edge. Top with kale or chard mixture and return to oven to bake 15 minutes. Remove from oven, cut with pizza wheel and serve. Recipe from Clean Start by Terry Walters/Sterling Epicure, 2011.
To Bake: Heat the oven to 375°F. Place the wedges on a greased baking sheet and bake for 20 minutes or until the wedges are browned and crispy, turning the wedges over once during baking.
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Mămăligă (Romanian pronunciation: [məməˈliɡə] ⓘ;) is a polenta-like dish made out of yellow maize flour, traditional in Romania, Moldova, south-west regions of Ukraine and among Poles in Ukraine, Hungary (puliszka), the Black Sea regions of Georgia and Turkey, and Thessaly and Phthiotis, as well as in Bulgaria and in Greece. [3]
1. In a bowl, whisk the flour with the cornmeal, sugar, cinnamon, baking powder, baking soda and salt. In a bowl, whisk the buttermilk with the eggs, olive oil and water.
Polenta (/ p ə ˈ l ɛ n t ə, p oʊ ˈ-/, Italian:) [2] [3] is an Italian dish of boiled cornmeal that was historically made from other grains. It may be allowed to cool and solidify into a loaf that can be baked, fried, or grilled .
Oven-baked peaches with fillings Petit four Sardinian and Piedmontese biscuits made with almond paste and candied fruit Petrafennula Sicilian nougat Petrali Christmas pastry from Calabria made with coffee, vino cotto, figs, walnuts, almonds, raisins, orange and mandarine zest Pignoccata Sicilian honey-covered fried doughnuts
Sometimes pizza is made in home ovens, but the real Neapolitan pizza must be cooked in a wood-fired oven, hand-made by an able pizzaiolo who makes the dough disk thinner in the center and thicker in the outer part; the ingredients and olive oil are rapidly spread on the disk, and with a quick movement the pizza is put on the shovel and then ...