Everything tastes better with bacon, and this fast-cooking pizza is no exception.
By America's Test Kitchen | August 18, 2011
<< Back to Article: Clam, Bacon, and Onion Pizza
Ohmygosh! I grew up in Stratford, CT and always loved the White Pizza from the pizzeria down the hill from me, and it was exactly this pizza! I’ve made versions of it before on my own (now that I’m down south and they don’t make that here), but never as good as at home. Thanks for this recipe! I’m so going to make this!
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More challenging to cook properly than a regular thin frittata, a thick, hearty frittata often ends up dry, overstuffed, and overcooked.
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