<?xml version="1.0" encoding="UTF-8"?>
 <rdf:RDF xmlns="http://purl.org/rss/1.0/" xmlns:rdf="http://www.w3.org/1999/02/22-rdf-syntax-ns#" xmlns:content="http://purl.org/rss/1.0/modules/content/" xmlns:taxo="http://purl.org/rss/1.0/modules/taxonomy/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:cc="http://web.resource.org/cc/" xmlns:syn="http://purl.org/rss/1.0/modules/syndication/" xmlns:admin="http://webns.net/mvcb/">
  <channel rdf:about="http://pinboard.in">
    <title>Pinboard (mlednor)</title>
    <link>https://pinboard.in/u:mlednor/public/</link>
    <description>recent bookmarks from mlednor</description>
    <items>
      <rdf:Seq>	<rdf:li rdf:resource="http://www.seriouseats.com/recipes/2014/10/pizzadilla-quesadilla-pizza-quesadizza.html"/>
	<rdf:li rdf:resource="http://www.seriouseats.com/recipes/2013/01/foolproof-pan-pizza-recipe.html"/>
	<rdf:li rdf:resource="http://www.seriouseats.com/recipes/2015/07/mushroom-duxelles-truffle-pizza-recipe.html"/>
	<rdf:li rdf:resource="https://notes.pinboard.in/u:mlednor/4d85b88b976f615bef3c"/>
	<rdf:li rdf:resource="http://food52.com/recipes/16641-jim-lahey-s-no-knead-pizza-dough-margherita-pie"/>
	<rdf:li rdf:resource="http://www.seriouseats.com/recipes/2013/10/the-best-english-muffin-pizza-recipe.html"/>
	<rdf:li rdf:resource="http://veganfeastkitchen.blogspot.co.uk/2013/06/easy-refrigerated-whole-wheat-flatbread.html"/>
	<rdf:li rdf:resource="http://www.seriouseats.com/recipes/2013/02/pizza-macaroni-and-cheese-recipe.html"/>
	<rdf:li rdf:resource="http://notes.pinboard.in/u:mlednor/3dd17ab20793d5f868c4"/>
	<rdf:li rdf:resource="http://slice.seriouseats.com/archives/2012/07/the-pizza-lab-three-doughs-to-know.html"/>
	<rdf:li rdf:resource="http://food52.com/blog/3900_pizza_the_seasonal_whole_wheat_version"/>
	<rdf:li rdf:resource="http://www.seriouseats.com/recipes/2012/03/skillet-neapolitan-pizza-no-kneading-or-oven-recipe.html"/>
	<rdf:li rdf:resource="http://slice.seriouseats.com/archives/2012/03/the-pizza-lab-awesome-pizza-without-an-oven-aka-skillet-pizza.html"/>
	<rdf:li rdf:resource="http://www.seriouseats.com/recipes/2011/08/new-england-greek-style-pizza.html"/>
	<rdf:li rdf:resource="http://www.clawson.co.uk/recipes/paneerpizza/"/>
	<rdf:li rdf:resource="http://uktv.co.uk/food/recipe/aid/513316"/>
	<rdf:li rdf:resource="http://www.guardian.co.uk/lifeandstyle/2010/oct/31/nigel-slater-pizza-recipe"/>
	<rdf:li rdf:resource="http://mnmlist.com/pizza/"/>
	<rdf:li rdf:resource="http://www.guardian.co.uk/theguardian/2007/sep/29/weekend7.weekend6"/>
	<rdf:li rdf:resource="http://notes.pinboard.in/u:mlednor/79eba86be0ef6db3d776"/>
	<rdf:li rdf:resource="http://www.seriouseats.com/recipes/2010/10/new-york-style-pizza-sauce.html"/>
	<rdf:li rdf:resource="http://www.seriouseats.com/recipes/2010/10/new-york-style-pizza.html"/>
	<rdf:li rdf:resource="http://desertculinary.blogspot.com/2005/05/spinach-and-meatball-calzones.html"/>
	<rdf:li rdf:resource="http://www.seriouseats.com/recipes/2010/04/pizza-with-sausage-and-peppers-recipe.html"/>
	<rdf:li rdf:resource="http://desertculinary.blogspot.com/2005/05/turkey-alfredo-pizza.html"/>
	<rdf:li rdf:resource="http://www.italianchef.com/marinara.html"/>
	<rdf:li rdf:resource="http://desertculinary.blogspot.com/2005/05/ricotta-pie-calzones.html"/>
	<rdf:li rdf:resource="http://desertculinary.blogspot.com/2005/05/stuffed-pizza-sticks.html"/>
	<rdf:li rdf:resource="http://www.epicurious.com/recipes/food/views/Duck-Pizza-with-Hoisin-and-Scallions-356569?mbid=rss_epinr"/>
	<rdf:li rdf:resource="http://desertculinary.blogspot.com/2005/07/whole-wheat-pizza-dough.html"/>
      </rdf:Seq>
    </items>
  </channel><item rdf:about="http://www.seriouseats.com/recipes/2014/10/pizzadilla-quesadilla-pizza-quesadizza.html">
    <title>Pizzadilla (Quesadilla Pizza) | Serious Eats</title>
    <dc:date>2015-10-13T10:59:59+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2014/10/pizzadilla-quesadilla-pizza-quesadizza.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[This is what happens when a pizza and a quesadilla meet down in the van by the river for a little late night action: Cheesy, greasy, crisp-edged glory.]]></description>
<dc:subject>recipes pizza</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:7fdb4a3ae6b3/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pizza"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.seriouseats.com/recipes/2013/01/foolproof-pan-pizza-recipe.html">
    <title>Foolproof Pan Pizza | Serious Eats</title>
    <dc:date>2015-10-13T10:58:47+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2013/01/foolproof-pan-pizza-recipe.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Although mozzarella is standard, any good melting cheese such as cheddar, jack, or young provolone will work for this recipe. This recipe is intended to be made with dry (aged) mozzarella cheese, the yellowish variety that comes in firm blocks. Do not use fresh mozzarella, as it it too moist. If you only want to bake one pizza at a time, you can transfer 1 ball of dough to a sealed zipperlock bag or container in step 3 and store it in the refrigerator for up to 3 days. Continue with step 4 when ready to bake.]]></description>
<dc:subject>recipes pizza</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:c6eda1be1e26/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pizza"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.seriouseats.com/recipes/2015/07/mushroom-duxelles-truffle-pizza-recipe.html">
    <title>Pizza With Mushrooms, Mozzarella, and Truffle | Serious Eats : Recipes</title>
    <dc:date>2015-07-24T08:52:38+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2015/07/mushroom-duxelles-truffle-pizza-recipe.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Double up on mushroom flavor with sliced fresh mushrooms and a rich mushroom duxelles, made with shallots, thyme, and cognac. Go over the top with a drizzle of good-quality truffle oil for a triple-mushroom threat.]]></description>
<dc:subject>recipes pizza mushrooms</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:31be5c064982/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pizza"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:mushrooms"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="https://notes.pinboard.in/u:mlednor/4d85b88b976f615bef3c">
    <title>Whole Wheat Pizza Dough</title>
    <dc:date>2015-02-26T09:45:36+00:00</dc:date>
    <link>https://notes.pinboard.in/u:mlednor/4d85b88b976f615bef3c</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Whole Wheat Pizza Dough (Adapted from Eating Well)

1 cup whole wheat flour (136g)
1 cup all purpose flour (136g)
2 1/4 teaspoons instant yeast
1 teaspoon salt
1/2 teaspoon sugar
3/4 cup warm w...]]></description>
<dc:subject>recipes pizza</dc:subject>
<dc:source>https://notes.pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:37d5b7ca8ce0/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pizza"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://food52.com/recipes/16641-jim-lahey-s-no-knead-pizza-dough-margherita-pie">
    <title>Jim Lahey's No-Knead Pizza Dough + Margherita Pie recipe on Food52.com</title>
    <dc:date>2014-02-22T18:51:17+00:00</dc:date>
    <link>http://food52.com/recipes/16641-jim-lahey-s-no-knead-pizza-dough-margherita-pie</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Jim Lahey has refined his revolutionary no-knead bread technique for pizza and, astonishingly, it's even easier. Though Lahey loves smart, unusual toppings like charred thai eggplant with bonito flakes, shiitake with walnut onion puree, and cheese piled with spinach leaves, here we went with his version of the classic Margherita Pie. Lahey would want you to feel free to tinker, and to feel free to freeze the dough.]]></description>
<dc:subject>recipes pizza vegetarian cheese</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:8abf2d03a302/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pizza"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:vegetarian"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:cheese"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.seriouseats.com/recipes/2013/10/the-best-english-muffin-pizza-recipe.html">
    <title>The Best English Muffin Pepperoni Pizza | Serious Eats : Recipes</title>
    <dc:date>2013-10-29T14:46:46+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2013/10/the-best-english-muffin-pizza-recipe.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[As New York kids, we didn't have much opportunity to do the running, jumping, and climbing trees-type things that suburban kids get to do with each other after school. Instead, we had pre-scheduled after-school activities. And as the child of a certified, card-carrying tiger mom, that meant lots of them. Chess club, Math Adventure! (really, and it was really spelled with the exclamation point!), violin practice, the occasional sport (so long as it didn't interfere with violin or math). Anything that would increase the likelihood that my young mind would be molded into the sort that would grow up to attend the only respectable college in the world and practice the only respectable profession in the world and absolutely not ever begin to dream about thinking of becoming something as shameful as, say, a writer or—god forbid—a cook.

I unfortunately dashed both of my mom's dreams by a) not going to Harvard and b) not being a doctor. But in a way, it's her own fault: If she had never agreed to let me take that one-day, two-hour after-school Cooking For Kids class, why, then I may never have ended up in the oh-so-embarrassing position I'm at today.

*To be fair, after several years of "there's no difference between what you do and cooking at McDonald's"-type talk, she's had a 180-degree change of heart on my profession of choice and might perhaps even be secretly proud of me.

On the menu at said class: English muffin pizza. The version we made was the same one that kids and college students across the country still make today: a split English muffin spread with some jarred pizza sauce, topped with a handful of pre-shredded mozzarella cheese and a few slices of pepperoni, and baked in an oven until melty and hot.

We all know the first law of Pizza-Like Objects: If it's made with some combination of zesty tomato sauce, a wheat-based bready product, and oozy melted cheese with a hint of pepperoni, it's going to taste good. Perhaps not great, but reliably pretty good. And that's the problem with English muffin pizza. It's good stuff, to be sure. I'd happily eat those same after-school versions without a complaint if they were presented to me. In fact, I did exactly that all through college.

But the thing about good things is that they all have the ability to be great.

Today, we're classing up English Muffin pizza to the point where it's not just an acceptable snack, but a snack to actually look forward to, all while trying to maintain the easygoing simplicity of the original product. Let's go through each stage step by step to institute our improvements.]]></description>
<dc:subject>recipes pizza</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:47b42a41cf1e/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pizza"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://veganfeastkitchen.blogspot.co.uk/2013/06/easy-refrigerated-whole-wheat-flatbread.html">
    <title>Notes from the Vegan Feast Kitchen/ 21st Century Table: EASY REFRIGERATED WHOLE WHEAT FLATBREAD (&amp; PIZZA) DOUGH, WITH NO-KNEAD VERSION (AND MY VEGAN RICOTTA RECIPES)</title>
    <dc:date>2013-07-05T20:24:57+00:00</dc:date>
    <link>http://veganfeastkitchen.blogspot.co.uk/2013/06/easy-refrigerated-whole-wheat-flatbread.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Finally, here is the post on the flatbread dough I've been working on for a few weeks.  I haven't exhausted all the possibilities, but enough to give you some ideas.  I was first inspired by the recipe in a great book called "River Cottage Veg Every Day".  (It's a vegetarian vegetable cookbook-- not vegan, but, as the author writes, if you're a vegan "you know what to do".)  Hugh's recipe is with white flour only, but I wanted a mostly-whole wheat one.  So, I revised the recipe, using advice from Cook's Illustrated magazine for making a light, tasty whole wheat pizza dough-- which is, basically, use a little unbleached white flour along with the whole wheat, add a tiny bit of sugar (to counteract a slight bitterness in the wheat), and a little bit more oil for a more flexible dough. (I'm going to try it with all whole wheat flour next.)

I've been using this dough quite a bit.  It's so easy to make and convenient and quick to make.  You can keep it in the refrigerated for a couple of weeks and just use what you need a bit at a time, if you like.  I've made flatbread wraps for my husband's on-the-road lunches several times and breakfast wraps, too; flatbreads topped with various things for accompanying soups and salads; pizza for a birthday dinner for six; and stuffed breads, too.  Here are some photos and notes, and then the recipe.  Have a ball experimenting with this-- everyone I've served my experiments to has been very impressed!
]]></description>
<dc:subject>recipes bread pizza</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:6aac4240a70a/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:bread"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pizza"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.seriouseats.com/recipes/2013/02/pizza-macaroni-and-cheese-recipe.html">
    <title>Fully Loaded Pizza Macaroni and Cheese | Serious Eats : Recipes</title>
    <dc:date>2013-02-27T18:08:46+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2013/02/pizza-macaroni-and-cheese-recipe.html</link>
    <dc:creator>mlednor</dc:creator><dc:subject>recipes pizza pasta</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:7f1a2fb8b375/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pizza"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pasta"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://notes.pinboard.in/u:mlednor/3dd17ab20793d5f868c4">
    <title>Mushroom, onion and spring onion pizza</title>
    <dc:date>2012-09-28T17:33:42+00:00</dc:date>
    <link>http://notes.pinboard.in/u:mlednor/3dd17ab20793d5f868c4</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Au Pied Cochon in Montreal is one of Canada's most lauded restaurants. Yet the staff might sit down to something as simple as pizza.]]></description>
<dc:subject>recipes pizza vegetarian</dc:subject>
<dc:source>https://notes.pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:51a287598095/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pizza"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:vegetarian"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://slice.seriouseats.com/archives/2012/07/the-pizza-lab-three-doughs-to-know.html">
    <title>The Pizza Lab: Three Doughs to Know | Slice Pizza Blog</title>
    <dc:date>2012-07-12T11:50:29+00:00</dc:date>
    <link>http://slice.seriouseats.com/archives/2012/07/the-pizza-lab-three-doughs-to-know.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[We've gone through a lot of pizza styles and recipes here at The Pizza Lab, but I still often get asked "what's the best pizza crust recipe you know?"

Well that's a tough question to answer. I like lager, my wife likes lager, sometimes cider. Different drinks for different needs, if you know what I mean. When I'm in the mood to fire up the grill or heat up the broiler, I might take my time and make a Neapolitan-style lean dough. If I want to relive my childhood without stepping out my apartment door, it's a New York-style. Company coming over and I want to feed a crowd without messing up the kitchen? It's Sicilian-style square pie all the way.

Here's a brief run-down on the three recipes that every home pie-maker should have in their arsenal to tackle all manner of pizza-centric circumstances.]]></description>
<dc:subject>recipes cooking pizza baking</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:6f4aed653d81/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:cooking"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pizza"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:baking"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://food52.com/blog/3900_pizza_the_seasonal_whole_wheat_version">
    <title>Pizza: The Seasonal, Whole Wheat Version - an article from Food52</title>
    <dc:date>2012-07-08T16:57:20+00:00</dc:date>
    <link>http://food52.com/blog/3900_pizza_the_seasonal_whole_wheat_version</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Nicholas has come to terms with feeding his children this pizza for breakfast -- you should too.]]></description>
<dc:subject>recipes pizza</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:caaa98a7ba19/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pizza"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.seriouseats.com/recipes/2012/03/skillet-neapolitan-pizza-no-kneading-or-oven-recipe.html">
    <title>Skillet Neapolitan Pizza (No Kneading or Oven Required!) | Serious Eats : Recipes</title>
    <dc:date>2012-03-15T17:22:31+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2012/03/skillet-neapolitan-pizza-no-kneading-or-oven-recipe.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[There are quite a few things that make the summer better than the winter. Shorts, sundresses, and smaller loads of laundry. Snow-less beaches. The freedom to wiggle your toes around without the unwelcome encumbrance of socks and close-toed shoes. Saving a few bucks on coat checks.
Then again, summer also means kitchens that transform into 4th-level-of-hell grade raging infernos when you preheat your oven long enough to crank out a few homemade Neapolitan pizzas. You could go the whole grilled pizza route, and the results you get are no doubt incredible. But they also require you to a) have access to outdoor space and a grill and b) light up a grill.
So how do you make great pizza at home without having to light up the grill or preheat the oven? Well, that crisp, puffy, charred, tender-chewy pizza in the photo above was made using nothing but a skillet and a burner. That's right: this week we're making a 100% bake-free skillet pizza, and yep, it's good.]]></description>
<dc:subject>recipes pizza</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:68e249f45372/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pizza"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://slice.seriouseats.com/archives/2012/03/the-pizza-lab-awesome-pizza-without-an-oven-aka-skillet-pizza.html">
    <title>The Pizza Lab: Awesome Pizza Without An Oven (aka Skillet Pizza) | Slice Pizza Blog</title>
    <dc:date>2012-03-15T17:22:02+00:00</dc:date>
    <link>http://slice.seriouseats.com/archives/2012/03/the-pizza-lab-awesome-pizza-without-an-oven-aka-skillet-pizza.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[There are quite a few things that make the summer better than the winter. Shorts, sundresses, and smaller loads of laundry. Snow-less beaches. The freedom to wiggle your toes around without the unwelcome encumbrance of socks and close-toed shoes. Saving a few bucks on coat checks.
Then again, summer also means kitchens that transform into 4th-level-of-hell grade raging infernos when you preheat your oven long enough to crank out a few homemade Neapolitan pizzas. You could go the whole grilled pizza route, and the results you get are no doubt incredible. But they also require you to a) have access to outdoor space and a grill and b) light up a grill.
So how do you make great pizza at home without having to light up the grill or preheat the oven? Well, that crisp, puffy, charred, tender-chewy pizza in the photo above was made using nothing but a skillet and a burner. That's right: this week we're making a 100% bake-free skillet pizza, and yep, it's good.]]></description>
<dc:subject>recipes pizza</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:382bf640324c/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pizza"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.seriouseats.com/recipes/2011/08/new-england-greek-style-pizza.html">
    <title>New England Greek Style Pizza | Serious Eats : Recipes</title>
    <dc:date>2011-11-27T09:40:21+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2011/08/new-england-greek-style-pizza.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[You don't have to use a cast iron pan for this - dedicated pizza pans, cake pans that you don't mind ruining, or a nonstick skillet will work just fine. You'll end up with more sauce than you need, which can be stored int he fridge for up to a week. Eat it with pasta, or more pizza! For best results, do not use pregrated cheese. It won't brown or melt properly.]]></description>
<dc:subject>recipes pizza</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:249d1f0df11e/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pizza"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.clawson.co.uk/recipes/paneerpizza/">
    <title>Paneer Pizza</title>
    <dc:date>2011-11-05T18:26:17+00:00</dc:date>
    <link>http://www.clawson.co.uk/recipes/paneerpizza/</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Paneer Pizza]]></description>
<dc:subject>recipes cheese vegetarian pizza</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:26b0f1027c77/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:cheese"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:vegetarian"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pizza"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://uktv.co.uk/food/recipe/aid/513316">
    <title>Mediterranean flat breads: Recipes: Good Food Channel</title>
    <dc:date>2011-10-16T11:12:52+00:00</dc:date>
    <link>http://uktv.co.uk/food/recipe/aid/513316</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Home-made tomato sauce, salami and cheese add flavour to three different breads in Paul Hollywood's quick and easy snack]]></description>
<dc:subject>recipes bread pizza</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:14a5d8d26344/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:bread"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pizza"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.guardian.co.uk/lifeandstyle/2010/oct/31/nigel-slater-pizza-recipe">
    <title>Nigel Slater's pizza recipe | Life and style | The Observer</title>
    <dc:date>2011-09-17T17:24:10+00:00</dc:date>
    <link>http://www.guardian.co.uk/lifeandstyle/2010/oct/31/nigel-slater-pizza-recipe</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Mushroom with crème fraîche and mozzarella pizza.]]></description>
<dc:subject>recipes pizza</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:17ab9d131fdd/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pizza"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://mnmlist.com/pizza/">
    <title>» spartan pizza napoletana :mnmlist</title>
    <dc:date>2011-02-28T18:23:29+00:00</dc:date>
    <link>http://mnmlist.com/pizza/</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[A good Neapolitan pizza is a thing of spartan beauty: minimal ingredients that are fresh, stand out, and come together in a way that transcends food and art and beauty — it’s an act of pure love.

My favorite is the Margherita. A simple crust is hand-made, hand-stretched, spread thinly with fresh tomato sauce, with chunks of mozzarella and sprigs of basil strewn about its surface, finished off with a drizzle of perfect olive oil. It goes into an incredibly hot wood oven, where the crust blisters in 60 seconds and, in that briefest moment of purity by fire, a miracle occurs.]]></description>
<dc:subject>recipes vegetarian pizza</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:d95dbf0342f6/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:vegetarian"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pizza"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.guardian.co.uk/theguardian/2007/sep/29/weekend7.weekend6">
    <title>Yotam Ottolenghi: Egg and pecorino pizza | Life and style | The Guardian</title>
    <dc:date>2011-01-29T09:47:10+00:00</dc:date>
    <link>http://www.guardian.co.uk/theguardian/2007/sep/29/weekend7.weekend6</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Even the baking-shy shouldn't find this a huge challenge. The sumac and za'atar (available online from steenbergs.co.uk) give the pizza a Middle Eastern flair with a rustic quality. Makes six individual pizzas.]]></description>
<dc:subject>recipes vegetarian pizza eggs</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:06154c89c24e/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:vegetarian"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pizza"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:eggs"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://notes.pinboard.in/u:mlednor/79eba86be0ef6db3d776">
    <title>Mini Veggie Pizzas</title>
    <dc:date>2010-11-02T14:02:00+00:00</dc:date>
    <link>http://notes.pinboard.in/u:mlednor/79eba86be0ef6db3d776</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[I like to make these with a whole-wheat dough, but if you prefer just use regular dough; homemade or store bought.
]]></description>
<dc:subject>recipes vegetarian pizza</dc:subject>
<dc:source>https://notes.pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:70a3bd2dfb01/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:vegetarian"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pizza"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.seriouseats.com/recipes/2010/10/new-york-style-pizza-sauce.html">
    <title>New York Style Pizza Sauce | Serious Eats : Recipes</title>
    <dc:date>2010-10-30T07:39:39+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2010/10/new-york-style-pizza-sauce.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[This creates a slightly sweet, intense tomato sauce typical of New York-style slices. It's also good served with pasta.]]></description>
<dc:subject>recipes pizza</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:2ca664b685bf/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pizza"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.seriouseats.com/recipes/2010/10/new-york-style-pizza.html">
    <title>New York Style Pizza | Serious Eats : Recipes</title>
    <dc:date>2010-10-30T07:39:18+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2010/10/new-york-style-pizza.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Using a food processor ensures that your dough is properly developed without over-oxidizing, which can affect flavor. To scale up, make dough in separate batches in food processor. Do not try to process more than one batch at a time.]]></description>
<dc:subject>recipes pizza</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:c3241923b9c9/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pizza"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://desertculinary.blogspot.com/2005/05/spinach-and-meatball-calzones.html">
    <title>Culinary in the Desert: Spinach and Meatball Calzones</title>
    <dc:date>2010-07-24T10:10:50+00:00</dc:date>
    <link>http://desertculinary.blogspot.com/2005/05/spinach-and-meatball-calzones.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Spinach and Meatball Calzones (Adapted from Everyday Food)]]></description>
<dc:subject>recipes pizza</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:64ac58aed155/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pizza"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.seriouseats.com/recipes/2010/04/pizza-with-sausage-and-peppers-recipe.html">
    <title>Cook the Book: Pizza with Sausage &amp; Peppers | Serious Eats : Recipes</title>
    <dc:date>2010-04-15T19:10:13+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2010/04/pizza-with-sausage-and-peppers-recipe.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[The pizzas served at Otto, Mario Batali's New York City pizzeria, might not be made in a way that the VPN or many pizza purists might agree with, but the technique that they've developed is a boon to any aspiring home pizza-maker.]]></description>
<dc:subject>recipes pizza</dc:subject>
<dc:source>https://instapaper.com/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:9e7ecd9e390b/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pizza"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://desertculinary.blogspot.com/2005/05/turkey-alfredo-pizza.html">
    <title>Culinary in the Desert: Turkey Alfredo Pizza</title>
    <dc:date>2010-03-07T08:12:36+00:00</dc:date>
    <link>http://desertculinary.blogspot.com/2005/05/turkey-alfredo-pizza.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Turkey Alfredo Pizza (Adapted from CL)]]></description>
<dc:subject>recipes turkey pizza</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:b4816bd9017b/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:turkey"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pizza"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.italianchef.com/marinara.html">
    <title>Marinara Sauce Recipe - The Italian Chef</title>
    <dc:date>2010-03-02T20:46:05+00:00</dc:date>
    <link>http://www.italianchef.com/marinara.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Marinara derives from the Italian word for sailor, marinaro. Due to these origins I have seen many people say that marinara sauce must contain something from the sea, usually anchovies. Actually this is not the case, the origins of marinara sauce are that it is the sauce that they made in Naples for the sailors when they returned from the sea. It is very important to master making a good marinara sauce. Not only is it delicious on it's own over pasta, but as you will see by browsing this site it is a good starting point for many other recipes.]]></description>
<dc:subject>sauces pasta pizza recipes</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:eeaff2c17649/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:sauces"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pasta"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pizza"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://desertculinary.blogspot.com/2005/05/ricotta-pie-calzones.html">
    <title>Culinary in the Desert: Ricotta Pie Calzones</title>
    <dc:date>2010-02-20T08:54:11+00:00</dc:date>
    <link>http://desertculinary.blogspot.com/2005/05/ricotta-pie-calzones.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[In a medium bowl, stir together ricotta, egg yolk, garlic, Parmigiano, mozzarella, parsley, prosciutto and salami - season with salt and ground black pepper.

Divide dough into 4 equal pieces. On a lightly floured surface, stretch each piece of dough into a rough 7 to 8" circle. Evenly divide ricotta mixture between one side of each piece of dough, leaving a 1/2" rim around the edge.

In a small bowl, whisk together egg and water. Brush rim of each piece of dough, then fold in half to form a half moon shape. Using a fork, press edges together to seal.

Place calzones onto a baking sheet lined with parchment paper. Whisk confectioner’s sugar into the remaining egg wash, then brush the tops of the calzones. Slice three slits into the top of each for vents. Place pan into the oven and bake until golden brown, about 22 to 28 minutes. Remove and let cool slightly before serving.]]></description>
<dc:subject>recipes pizza</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:7e04e4404389/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pizza"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://desertculinary.blogspot.com/2005/05/stuffed-pizza-sticks.html">
    <title>Culinary in the Desert: Stuffed Pizza Sticks</title>
    <dc:date>2010-01-23T13:55:44+00:00</dc:date>
    <link>http://desertculinary.blogspot.com/2005/05/stuffed-pizza-sticks.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Stuffed Pizza Sticks (Adapted from Rachael Ray)]]></description>
<dc:subject>recipes pizza</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:74d67a5f96c6/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pizza"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.epicurious.com/recipes/food/views/Duck-Pizza-with-Hoisin-and-Scallions-356569?mbid=rss_epinr">
    <title>Duck Pizza with Hoisin and Scallions Recipe at Epicurious.com</title>
    <dc:date>2010-01-22T16:50:45+00:00</dc:date>
    <link>http://www.epicurious.com/recipes/food/views/Duck-Pizza-with-Hoisin-and-Scallions-356569?mbid=rss_epinr</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Get your fix of two favorites (Chinese and pizza) in one crusty canapé—for fewer than 150 calories.]]></description>
<dc:subject>recipes pizza</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:ff5b47f172a6/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pizza"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://desertculinary.blogspot.com/2005/07/whole-wheat-pizza-dough.html">
    <title>Culinary in the Desert: Whole Wheat Pizza Dough</title>
    <dc:date>2009-05-23T18:10:35+00:00</dc:date>
    <link>http://desertculinary.blogspot.com/2005/07/whole-wheat-pizza-dough.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Whole Wheat Pizza Dough (Adapted from Eating Well)]]></description>
<dc:subject>recipes pizza</dc:subject>
<dc:identifier>https://pinboard.in/u:mlednor/b:173225d8f4d1/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pizza"/>
</rdf:Bag></taxo:topics>
</item>
</rdf:RDF>