I wish I made pizza more, but there are all kinds of recipes that keep jumping in line ahead of it, so it is a random and merely occasional meal in the Roediger House. This past Monday afternoon, before I jetted out of town to spend my week working in Frederick County, VA, was the most recent "pie" offering. This is a bacon and red onion pizza on a semolina wheat crust. I tried out one of my new deep-dish pans, and I'm afraid it left much to be desired.
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