On the other hand, I recently had an encounter with a whopping inch pizza that was loaded with chunks of Italian sausage —— probably a pound in all. And it was a very good pizza for a couple of reasons. The crust was thick enough to hold up under the weight of the meat, sauce and cheese.
Also, the sausage was quality all the way worst xnd scenario would be to load a pizza with meat that was not top quality. If you load a lot of meat onto a cracker-thin crust, nothing good will happen.Naked Women In Lamberton Minnesota
The very weight of the toppings will make the crust groan with pain, make the pizza almost impossible to eat and, at that point can you really call it a pizza? You might just as soon serve the meat alone and leave the crust out.
We all know that the two most popular pizza toppings are pepperoni and sausage. So take a different look at how to use the two important toppings. pspperoni
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For example, instead of putting the pepperoni on the pizza in the regular way —— sliced —— use coarsely chopped pepperoni and spread it out, along with the sausage, across the entire crust.
Also, some meat purveyors will 10in sausage and pepperoni meat lovers you diced pepperoni. I have been using a lot of diced pepperoni lately and find that it really does deliver good pepperoni flavor from one side of the pizza to another and no problem in everybody getting a good taste of pepperoni once the pizza has been cut into slices.
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Follow iamafoodblog. By Pillsbury Kitchens. Ingredients 1.
Steps Hide Images. Spray or grease 15xinch or larger dark or lkvers cookie sheet. Unroll dough on cookie sheet; starting at center, press out dough into 15xinch rectangle.
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In inch nonstick skillet, cook beef and sausage over medium-high heat 6 to 8 minutes, stirring frequently, until beef is thoroughly cooked and sausage is no longer pink; drain. Top with cooked drained meat and remaining ingredients.
Bake 13 to 16 minutes or until crust is golden brown and cheese is melted. Expert Tips.