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Tomato-Pepperoni Pizza

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I made a tomato-pepperoni pizza.











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Dried tomatoes made by baking fresh tomatoes in the oven




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This time I used pepperoni with a high beef content.


Pork 67.4% + Beef 28.9% = Meat ratio 96.3%


I also used a lot of mozzarella. I saved the cheese from the Chicago pizza I baked earlier..




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I also put a lot of tomato sauce on it


and topped it with dried tomatoes


I baked it longer than usual because there were a lot of ingredients.








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I used a whopping 600g of cheese.


200g for the crust, 400g for the center




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I don't drink well, but


I need beer for pepperoni pizza


When I use dried tomatoes as a topping,


I feel like the flavor accents are alive.


The oiliness of the pepperoni and cheese is reduced. Dried tomatoes are much more delicious.








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