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  2. 65+ Homemade Pizza Recipes That Are Tastier Than Delivery - AOL

    www.aol.com/65-homemade-pizza-recipes-tastier...

    Bacon Ranch Flatbread Pizza. In this recipe from NBC’s The Biggest Loser Chef Devin Alexander uses lavash, a Middle Eastern flatbread that contains fewer carbs than traditional crust. Find it ...

  3. 52 pizza recipes from traditional Neapolitan to sheet-pan pies

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    To make this creative loaf, layer dough with pepperoni, tomato paste and mozzarella, then roll the dough into a log. Cut in half lengthwise then carefully twist, keeping the cut sides up. Brush ...

  4. 60 Tasty, Easy Family Dinner Ideas to Satisfy Your Whole Crew

    www.aol.com/lifestyle/60-tasty-easy-family...

    Beef and Broccoli. The old tagline, “ready in less time than it takes to order delivery,” rings true: This beef and broccoli is quick.Serve with white or brown rice to soak up all the sauce.

  5. Sicilian pizza - Wikipedia

    en.wikipedia.org/wiki/Sicilian_pizza

    The sfincione (or sfinciuni in Sicilian language) is a very common variety of pizza that originated in the province of Palermo. Unlike Neapolitan pizza, it is typically rectangular, with more dough, sauce and cheese. An authentic recipe often calls for herbs, onion, tomato sauce, strong cheese and anchovies.

  6. History of pizza - Wikipedia

    en.wikipedia.org/wiki/History_of_pizza

    The history of pizza begins in antiquity, as various ancient cultures produced flatbreads with several toppings. A precursor of pizza was probably the focaccia, a flatbread known to the Romans as panis focacius, to which toppings were then added. [1] Modern pizza evolved from similar flatbread dishes in Naples, Italy, between the 16th and mid ...

  7. Tomato sauce - Wikipedia

    en.wikipedia.org/wiki/Tomato_sauce

    Tomato sauce (also known as salsa roja in Spanish, sauce tomate in French or salsa di pomodoro in Italian) can refer to many different sauces made primarily from tomatoes, usually to be served as part of a dish, rather than as a condiment.

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