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	<title>Cooking Today - Recipe Archive &#187; pizza</title>
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	<description>What should I cook today?</description>
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		<title>Pizza Topping Sauce</title>
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		<pubDate>Sat, 07 Aug 2010 15:46:35 +0000</pubDate>
		<dc:creator><![CDATA[DailyCook]]></dc:creator>
				<category><![CDATA[Boil]]></category>
		<category><![CDATA[Dinner]]></category>
		<category><![CDATA[Italy]]></category>
		<category><![CDATA[Lunch]]></category>
		<category><![CDATA[Quick]]></category>
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		<category><![CDATA[pizza]]></category>

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		<description><![CDATA[1 Medium Onion Garlic &#8211; To Taste I use 2 or 3 Pinch fresh or dry Oregano and Tyme Olive Oil 1 Tin Tomatoes Salt &#038; Pepper Fine chop the onion and put into a pan with a slug of &#8230; <a href="/pizza-topping-sauce/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<title>Whole Roast Garlic</title>
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		<pubDate>Sat, 07 Aug 2010 14:51:33 +0000</pubDate>
		<dc:creator><![CDATA[DailyCook]]></dc:creator>
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		<description><![CDATA[1 Whole head of Garlic Olive Oil Salt &#38; Pepper 20 to 30 cm square of Tin foil Put the whole head of garlic on it&#8217;s side and cut the top 5mm off the whole of the head. Cut just &#8230; <a href="/roast-garlic/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<title>Pizza Dough</title>
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		<pubDate>Sat, 07 Aug 2010 13:55:42 +0000</pubDate>
		<dc:creator><![CDATA[DailyCook]]></dc:creator>
				<category><![CDATA[Bake]]></category>
		<category><![CDATA[Dinner]]></category>
		<category><![CDATA[Italy]]></category>
		<category><![CDATA[Lunch]]></category>
		<category><![CDATA[Snack]]></category>
		<category><![CDATA[Very Long]]></category>
		<category><![CDATA[pizza]]></category>

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		<description><![CDATA[2 tsp Dried Yeast 2 tsp Sugar 500g Strong Flower 350ml Tepid Water 2 tsp Salt Boil kettle and fill jug with 250ml cold water and 100ml from the kettle. Test the water and it should be around body temperature. &#8230; <a href="/pizza-dough/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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