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This cool, veggie-packed pizza is perfect for warm days. In an interesting 'twist', breadsticks make for a fun, crispy crust idea!—Mary Ann Dell of Phoenixville, Pennsylvania
This recipe is:
Quick
Nutritional Facts 1 slice equals 253 calories, 13 g fat (6 g saturated fat), 23 mg cholesterol, 691 mg sodium, 26 g carbohydrate, 2 g fiber, 9 g protein.
Originally published as Patio Pizza in Simple & Delicious May/June 2008, p50
Pine NutsAlso know as pignolia or pinon, the pine nut is the small seed from one of several pine tree varieties. They are small elongated ivory-colored nuts measuring about 3/8 inch long and having a soft texture and a buttery flavor. Frequently used in Italian dishes and sauces such as pesto, pine nuts are often toasted to enhance their flavor.
Also know as pignolia or pinon, the pine nut is the small seed from one of several pine tree varieties. They are small elongated ivory-colored nuts measuring about 3/8 inch long and having a soft texture and a buttery flavor. Frequently used in Italian dishes and sauces such as pesto, pine nuts are often toasted to enhance their flavor.
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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Reviewed on Apr. 16, 2011 by scrapo
This was okay. I couldn't get the bread sticks to form a 12 in pizza crust so I had to add another package of them. Because I did that I increased the cream cheese and oregano. I also added some cooked cubed chicken and some italian cheese.
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