GoodFoodStories

June 20, 2011 at 9:56pm

I've done a pizza with potatoes, dijon aioli, kielbasi, and sauerkraut from the Todd English Figs cookbook (perfect for a western Pennsylvanian palate!) but LOVE the scallions pairing too. And I'll definitely be putting that OJ tip into action. Now THAT sounds like a hearty pizza! There's more than one way to top a crust, eh? :) PJH
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