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    You are in: Home / Recipes / Pizza Provencal Recipe
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    Pizza Provencal

    Average Rating:

    2 Total Reviews

    Showing 1-2 of 2

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    • on November 30, 2008

      Thanks to Halcyon's review I added extra herbs de provence and added extra garlic since we are huge garlic eaters. I also added red onion, green onion and some left over thanksgiving ham. It came together really nice.

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    • on November 22, 2008

      We liked this pretty well, but I think I'll tweak it a bit next time. First, more herbs de provence would be nice--the small amount really was overwhelmed by the roast pepper. A bit more garlic would be nice, too. I used a pizza crust rather than Boboli (since I can't eat Boboli); I think brushing it with some olive oil and maybe a little garlic, and possibly a grind or two of sea salt, would be tasty. If one wanted more vegs, I think eggplant would be good on this, and/or some halved heirloom cherry tomatoes. Overall, it was a very nice veggie pizza, and a nice change from the usual veggie pizzas. Thanks for posting, ChipotleChick! Made for My 3 Chefs Fall 2008. UPDATE: upping to 5 stars, as it really grew on me, and also it reheated very well. Thanks again!

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    Nutritional Facts for Pizza Provencal

    Serving Size: 1 (72 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 168.7
     
    Calories from Fat 104
    61%
    Total Fat 11.5 g
    17%
    Saturated Fat 5.2 g
    26%
    Cholesterol 27.6 mg
    9%
    Sodium 769.8 mg
    32%
    Total Carbohydrate 7.0 g
    2%
    Dietary Fiber 2.6 g
    10%
    Sugars 0.7 g
    3%
    Protein 10.3 g
    20%

    The following items or measurements are not included:

    Boboli pizza crusts

    herbes de provence

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