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As a person who makes grilled pizza twice a month, the instructions missing a few things.
What should be the grill temp? Should I pre-heat?
Also it helps a lot and tastes much better if you brush a little olive oil on the dough before placing it on the grill.
7 of 10 found this review helpful.
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i would home make the pesto
sea salt, oregano, basil, olive oil, garlic and pine nuts.
and serve with creamy buffalo mozerella and olives. maybe a smidge of feta if you want some more greek influence.
4 of 5 found this review helpful.
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I added sliced mushrooms, baby spinach, zucchini
3 of 3 found this review helpful.
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If you want a more semi-traditional pizza, use large chunks of fresh mozzarella instead of feta (muenster might be an interesting substitution as well), leave off the basil leaves, and add some oregano and rosemary to taste. It is excellent and a good way to use up leftover pesto (if you make your own) when you get tired of using it on pasta.
3 of 3 found this review helpful.
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22 g of fat per serving??! Disgusting! That comes from likely the "prepared" pesto sauce. Skip the pesto, up the basil, brush on some olive oil and spinkle on some toasted pinenuts and presto, you\'ve cut your fat then more by half!
Otherwise, good.
12 of 22 found this review helpful.
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What part of heat grill to medium high, meanhile " dont u understand???
Heat grill to medium-high.
Meanwhile, place dough on a lightly floured surface. Divide into 4 pieces. Roll each piece into an 8-inch round crust, about 1/4 inch thick. Place crusts on a floured baking sheet. Carry crusts and toppings out to the grill.
Lay crusts on grill (they won\\'t stay perfectly round). Cover grill and cook until crusts are lightly puffed and undersides are lightly browned, about 3 minutes
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Whenever we want pizza without the bogged down feeling of takeout, we opt for this... IT IS SO YUMMY!! I did make one alteration- just to make it even easier. I use the philsbury thin crust dough roll and bake it instead. You put in just the crust for half the cook time on the label, take it out and put in the toppings
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can\\'t make pesto without parm cheese. anything you make without parm will not be pesto.
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Add a bit of spiced-up baby shrimp
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Brush on a light layer of lite ranch dressing as your sauce just before you put on all your toppings. I\'d also say stick with a cheese that will melt, that way you won\'t lose half your cheese as you\'re eating it. A few leaves of spinach couldn\'t hurt either :)
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Where I come from I can interpret that heat the grill to medium high would usually mean pre-heat the grill
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its a good recipe
0 of 1 found this review helpful.
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SHALL I PUKE NOW...OR LATER...??????
STOP CALLING PIZZA WHAT IN FACT IS A PIE....AND I BET YOU DONT EVEN KNOW HOW TO MAKE REAL PESTO.......
0 of 1 found this review helpful.
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Nasi Goreng si better !!!
0 of 1 found this review helpful.
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Well number 1.it is way high and fat.does not look very filling and 3.looks nasty
0 of 1 found this review helpful.
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WOW that\'s alot of fat!!! I would not make this recipe with out alot of changes.
0 of 1 found this review helpful.
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Since when is nearly 500 calories and 22 whopping grams of fat healthful? And it sounds unappetizing to begin with - feta cheese? Ugh - not my favorite. It\'s enough to make me call the local pizza parlor and order up a big ol\' cheese pizza - hold the anchovies!
0 of 2 found this review helpful.
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