Month: December 2010
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Pizza Recipe with Oak Smoked Flour, Proscuitto and Olives
I would like to deliver on a promise. I posted some pictures on Twitter yesterday of an olive and prosciutto pizza I made with Bacheldre Mill’s Organic Stoneground Oak Smoked Flour. It was a 30cm (12 ins) deep pan style – the base was a great fluffy texture with a nutty taste. The topping was…