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    You are in: Home / Cookbooks / Pizza/Bruschetta
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    48 recipes in

    Pizza/Bruschetta

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    This Cheesy Garlic Bread is so good my husband requests it all the time. This make enough to cover a small to medium loaf of french bread. I usually double the amount and make a big loaf of Italian bread. So yummy! :0)

    Recipe #295491

    This recipe was found on the internet at francethisway.com.

    Recipe #373009

    we lived in naples italy for 3 years and are actually going back for 3 more. here is the authentic bruschetta recipe, guaranteed to be a huge hit.

    Recipe #40112

    This is a simple "how to" recipe for roasting garlic in the oven. Super easy and the flavor of roast garlic is so sweet and creamy. Our favorite way to serve it up is to dump the roasted garlic in some good olive oil seasoned with salt/pepper, and serve it atop french bread. Certainly you can use roast garlic in many different recipes!

    Recipe #303247

    Adapted from What's Cooking America.

    Recipe #292639

    8 Reviews |  By CindiJ

    I got this recipe from Jeff Smith, The Frugal Gourmet back in 1987. He made this recipe and ran it by Pizzeria Uno in Chicago and they smiled and nodded "It's almost as good as ours." This is easy, no roll recipe.

    Recipe #109113

    3 Reviews |  By CindiJ

    I love watching America's Test Kitchen and when I saw this recipe being made I knew I would have to post this right away. Garlic, butter, cheese and bread...what's not to love?

    Recipe #282042

    This recipe doesn't take long to rise at all. Which is nice if you are in a hurry and want pizza for dinner! I have used this recipe for breadsticks as well.

    Recipe #286914

    The amounts stated are for just 2 rolls, you can easily increase the amounts to prepare as many rolls as desired. Add also add in a 1/4 teaspoon (or more) dried parsley to the butter mixture for extra taste!

    Recipe #143509

    These are great for an appetizer or double the recipe and serve with a salad for dinner. They are gobbled up very quickly! Cooking time is approximate. I use a glass pie plate to bake in so I can see how the bottom of the biscuits are browning up. The top will get done before the bottom so I place an aluminum foil tent over it after around 8-10 minutes depending how brown the cheese is getting.

    Recipe #187260

    I love pizza without tomato sauce or what is called White pizza. We love this! It is so good and easy!

    Recipe #90229

    My boyfriend and I had the most fantastic pizza in Italy during our travels, even the takeaway stuff is fantastic. Through trial and error (and expanding waistlines) we think that I've found a good approximation of a home-made pizza sauce we had in Cassino when we went down there for the 60th commemorations last year.

    Recipe #123299

    Use wild mushrooms if available, they give a more intense flavour to this dish. If you are a mushroom fan this is the dish for you.

    Recipe #89253

    I got this off a Hellmann's coupon, I think. It is super duper easy & extremely good. I made this for the first time last week for friends,and they raved & raved. It's like artichoke dip already on the bread! I liked it a bit broiled on top.

    Recipe #77567

    Brought to you for the Zaar World Tour II by the Dirty Pan Gang. If you want EASY...just use a purchased pizza crust, add toppings and heat per directions on crust packaging. But...the crust can make or break a great pizza!! So for something fabulous and different...try a homemade DEEP DISH CRUST. The crust recipe is brought to you from "The Best New Recipes" by the Editors of Cooks Illustrated...(*see end of description for notes). All you need is two 10 inch cake pans and a baking sheet (or a pizza stone). The toppings represent everyone on our team...but we won't be offended if you omit or change a topping. Topping amounts are guesstimates, you may want to add more or less to your taste. The tomato sauce should not be too heavily applied (but not too thin either), the pesto and ricotta (if used) should be kind of placed in dollops on the pizza, not spread over the whole thing. We hope you dirty your deep dish pan and make our pizza!! *If you actually have a deep dish pizza pan, dough will make one 14 inch pizza. Changes fo 14 inch pizza include rolling the dough to 12 inch round and increasing the initial baking time on the lowest rack to 15 minutes. The amount of oil used to grease the pan may seem excessive, but in addition to preventing sticking, the oil helps the crust brown nicely. *The role of the potato - boiled potato in the dough results in a moister, more tender, sweeter, and softer dough than one just made with flour. Potatoes cause less gluten to be formed in the dough, producing a softer, more tender product. and the sugars in the potato lend a bit of sweetness..."

    Recipe #176120

    117 Reviews |  By Lorac

    My best friend Linda, served this appetizer last night. I wouldn't leave until she gave over the recipe!

    Recipe #59363

    A Giada DeLaurentiis recipe. The lemon flavor is prominent so you may want to decrease the amount of zest or juice if you are not a lemon lover.

    Recipe #235493

    Sounds difficult, but once you get the hang of it, it's actually quite easy. This bread dresses up Italian meals, and it disappears fast! Make two loaves for company!

    Recipe #9269

    From costco.com's online cookbook "cooking the costco way". ZWT 3: France (bread) and Italy (pesto)

    Recipe #221379

    This is from Pillsbury. It is my husbands favorite! Its easy to add whatever you like to suit your tastes. It is also especially good reheated the next day, I like to make it a bit crispy. Enjoy!

    Recipe #203725

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