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Basic pepperoni pizza.. originally. =:) I added a thinly sliced chicken breast, rubbed in tandoori and chili powders, and a sliced Lincolnshire sausage (a moderately peppery British variety) for extra meat; garlic powder, herbes de provence, and basil; and finally, two chopped artichokes, some sliced sun-dried tomato, and some flecks of ricotta.



Eat of me, for I am delicious.
 
 
 
 
 
 
Buying supermarket shreds is a dicey business at best. You need to be sure you're buying whole milk mozzarella, and it should at least be a name-brand, such as Sargento or Polly-O.

A good clue you've got pants cheese is when it doesn't get sticky after warming up a bit on the counter while you're working. If it doesn't get soft and a little sticky, it's been augmented with sawdust (cellulose fillers) and possibly dusted with silicon dioxide to keep it "loose".