4
Four
4
Usually mozzerella but many cheeses can be used.
Ingredients1 10-inch pizza crust4 ts Olive oil1/2 c Mozzarella shredded1/2 c Fontina cheese shredded1/2 c Provolone cheese shredded1 lg Tomato core, slice2 tb Parmesan fresh grated2 tb Fresh basil choppedPlace pre-baked pizza crust on perforated pizza pan; brush with oil. Combine mozzarella, fontina and provolone cheeses; sprinkle half over crust. Arrange tomato in single layer ovefr cheese, overlapping slightly if necessary. Sprinkle with remaining cheese mixture; sprinkle with Parmesan. Place on greased grill over medium-high heat; cover and cook for about 12 minutes or until crust is crisp and cheese has melted, rotating pan once. Sprinkle with basil.
The answer to that question is that all three of these substances are found in pizza. Lipids are generally found in fatty substances and since pizza contains many of these it is loaded with lipids. Complex carbohydrates are contained in the dough that the crust of the pizza is composed of and simple carbohydrates are in the vegetables.Meat and cheeses will contain proteins and as you load meat onto your pizza you load it with more protein.
209
Europe has many foods that they eat, but mostly Mediterranean style foods. They eat lots of cheeses, baguette's, dumplings, biscuits, pasta's, pizza's, olives, pastries, wine etc.
you can only get one
Usually, natural cheeses have a stank odor and processed cheeses don't smell, which could explain why some cheeses smell and others do not. Many cheese that have strong odors are infused with types of bacteria to develop their flavor and this causes unique aromas.
14
Chevres do have a similar taste to many variations of Brie.
No... I dont...