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Nom Nom Nom.
When I took my students to Italy to see how olive oil was made, we ate these ?fried? pizzas at a great little restaurant called Il Vescovino in Panzano in the Chianti region. The chef fried the thin bases in oil, like poppadoms, then quickly topped them with tomato sauce, mozzarella and a little bit of oregano and popped them straight under a hot grill. They were the lightest pizzas I've ever eaten ? just incredible ? and this is how the first ever pizzas were made.
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