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magazine 2008 04 pizzas with prosciutto peas pea sprouts and gruyere
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If you see great-looking snow peas, use them in combination with or in place of the sugar snaps.
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There is no higher calling of the humble Brussels sprout than this cheesy, crispy, can't-stop-eating sheet-pan pizza.
4.7
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Topping a classic mushroom pot pie with crunchy, scrunched-up phyllo takes the comfort food classic from good to great.
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Serve this flatbread-style pizza as an appetizer for six, or with a few fried eggs as a main course for four.
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Be sure to strain the tomatoes before topping the pie in this pizza margherita recipe. If you don't, the extra liquid could lead to a soggy crust.
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Tangy vodka sauce and grilled chicken make a savory base for this pizza, which gets topped with a bright arugula salad and pickled red onions after it’s baked.
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4.6
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Plus, a tip for crispy—never floppy—crust.
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These stuffed buns are everything frozen pizza pockets dream of being.
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You can't go wrong with cheese, cream, and pancetta.
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