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	<title>krydder.org &#187; Pizza</title>
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	<link>http://krydder.org</link>
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		<title>Grunnoppskrift: Pizzadeig</title>
		<link>http://krydder.org/2010/07/grunnoppskrift-pizzadeig/</link>
		<comments>http://krydder.org/2010/07/grunnoppskrift-pizzadeig/#comments</comments>
		<pubDate>Sat, 24 Jul 2010 08:00:00 +0000</pubDate>
		<dc:creator>Bente</dc:creator>
				<category><![CDATA[Bakst]]></category>
		<category><![CDATA[Gjærbakst]]></category>
		<category><![CDATA[Grunnoppskrift]]></category>
		<category><![CDATA[Pizza]]></category>
		<category><![CDATA[gjær]]></category>
		<category><![CDATA[hvetemel]]></category>
		<category><![CDATA[olje]]></category>
		<category><![CDATA[Oppskrift]]></category>
		<category><![CDATA[pizzadeig]]></category>
		<category><![CDATA[Plastfolie]]></category>
		<category><![CDATA[salt]]></category>
		<category><![CDATA[vann]]></category>

		<guid isPermaLink="false">http://krydder.org/?p=4366</guid>
		<description><![CDATA[1 stor pizza Ingredienser: 50 g gjær 3 dl vann 4 ss olje 1 1/2 ts salt 8 dl hvetemel Tilbehør: Plastfolie Fremgangsmåte: Kok opp vannet og la det stå til det blir lunket, det bør holde en temperatur på 37 gr. C før det brukes. Rør ut gjør og lunket vann i en bakebolle. [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Enkel pølsepizza</title>
		<link>http://krydder.org/2010/04/enkel-polsepizza/</link>
		<comments>http://krydder.org/2010/04/enkel-polsepizza/#comments</comments>
		<pubDate>Tue, 06 Apr 2010 19:51:35 +0000</pubDate>
		<dc:creator>Bente</dc:creator>
				<category><![CDATA[Pizza]]></category>
		<category><![CDATA[cayennepepper]]></category>
		<category><![CDATA[chilipepper]]></category>
		<category><![CDATA[crème fraiche]]></category>
		<category><![CDATA[eddik]]></category>
		<category><![CDATA[gjær]]></category>
		<category><![CDATA[hvetemel]]></category>
		<category><![CDATA[Hvitløk]]></category>
		<category><![CDATA[hvitost]]></category>
		<category><![CDATA[Kjøttpølse]]></category>
		<category><![CDATA[olivenolje]]></category>
		<category><![CDATA[Oppskrift]]></category>
		<category><![CDATA[pizzafyll]]></category>
		<category><![CDATA[rødløk]]></category>
		<category><![CDATA[Salatblanding]]></category>
		<category><![CDATA[salt]]></category>
		<category><![CDATA[sukker]]></category>
		<category><![CDATA[tomat]]></category>
		<category><![CDATA[tortillachips]]></category>
		<category><![CDATA[vann]]></category>

		<guid isPermaLink="false">http://krydder.org/?p=4171</guid>
		<description><![CDATA[4 Porsjoner Ingredienser: Pizzadeig: ½ pk gjær 2 dl lunkent vann 2 ss olivenolje 1 ts salt 350 g hvetemel Fyll: 200 g kjøttpølse 1 rødløk 2 store tomater 2oo g hvitost 1 pose med pizzafyll 1 håndfull tortillachips Hvitløksdressing: 2 dl crème fraiche 1 ss eddik 1 ts cayennepepper 1 hvitløksbåt 1 ts chilipepper [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Pizza napoliana</title>
		<link>http://krydder.org/2010/04/pizza-napoliana/</link>
		<comments>http://krydder.org/2010/04/pizza-napoliana/#comments</comments>
		<pubDate>Thu, 01 Apr 2010 08:00:22 +0000</pubDate>
		<dc:creator>Bente</dc:creator>
				<category><![CDATA[Ost]]></category>
		<category><![CDATA[Pizza]]></category>
		<category><![CDATA[cherry tomat]]></category>
		<category><![CDATA[Fersk Ruccula]]></category>
		<category><![CDATA[gjær]]></category>
		<category><![CDATA[hvetemel]]></category>
		<category><![CDATA[Mozzarella]]></category>
		<category><![CDATA[olivenolje]]></category>
		<category><![CDATA[Oppskrift]]></category>
		<category><![CDATA[pepper]]></category>
		<category><![CDATA[pesto]]></category>
		<category><![CDATA[pizzadeig]]></category>
		<category><![CDATA[pizzafyll]]></category>
		<category><![CDATA[salt]]></category>
		<category><![CDATA[vann]]></category>

		<guid isPermaLink="false">http://krydder.org/?p=4154</guid>
		<description><![CDATA[4 Porsjoner Ingredienser: Pizzadeig: ½ pk gjær 2 dl lunkent vann 2 ss olivenolje 1 ts salt 350 g hvetemel Pizzafyll: 3 ss pesto 250 g mozzarella 500 g røde cherry tomater ½ ts salt ¼ ts pepper ½ pk ruccula Fremgangsmåte: I ovn ved 225°C i ca. 15 minutter. Rør deigen ut i det [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>Pizzafyll</title>
		<link>http://krydder.org/2007/11/pizzafyll/</link>
		<comments>http://krydder.org/2007/11/pizzafyll/#comments</comments>
		<pubDate>Sat, 24 Nov 2007 14:42:18 +0000</pubDate>
		<dc:creator>Bente</dc:creator>
				<category><![CDATA[Hovedretter]]></category>
		<category><![CDATA[Pizza]]></category>
		<category><![CDATA[løk]]></category>
		<category><![CDATA[Oppskrift]]></category>
		<category><![CDATA[oregano]]></category>
		<category><![CDATA[pepper]]></category>
		<category><![CDATA[vann]]></category>

		<guid isPermaLink="false">http://krydder.org/2007/11/24/pizzafyll/</guid>
		<description><![CDATA[For 1 liten pizza Ingredienser: Hakket løk 150 g kjøttdeig 3 ss tomatpuré 2 ss smør 1 ts salt ¼ ts pepper ½ ts oregano ½ dl vann Fremgangsmåte: Stek kjøttdeigen, og tilsett resten av ingrediensene i den varme stekepannen. Bland godt, og hell fyllet over på en liten pizzabunn.]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Pizza birdie</title>
		<link>http://krydder.org/2007/11/pizza-birdie/</link>
		<comments>http://krydder.org/2007/11/pizza-birdie/#comments</comments>
		<pubDate>Sat, 24 Nov 2007 14:27:03 +0000</pubDate>
		<dc:creator>Bente</dc:creator>
				<category><![CDATA[Hovedretter]]></category>
		<category><![CDATA[Pizza]]></category>
		<category><![CDATA[Gjærbakst]]></category>
		<category><![CDATA[hvitløkfedd]]></category>
		<category><![CDATA[olivenolje]]></category>
		<category><![CDATA[Oppskrift]]></category>
		<category><![CDATA[oregano]]></category>
		<category><![CDATA[pepper]]></category>
		<category><![CDATA[salt]]></category>
		<category><![CDATA[sjarlottløk]]></category>
		<category><![CDATA[tomat]]></category>

		<guid isPermaLink="false">http://krydder.org/2007/11/24/pizza-birdie/</guid>
		<description><![CDATA[Denne oppskriften gir 4 pizzabunner. Ingredienser: 3 dl lunkent vann 1 dl olivenolje 1/3 pk gjær 1 ts salt 450 g hvetemel Fremgangsmåte: Løs gjær i lunkent vann, tilsett resten av ingrediensene og arbeid deigen godt sammen. La den hvile i 1 time. Bak ut 4 bunner på ca. 2 mm. tykkelse, prikk dem med [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>Pizzafyll med kjøttdeig og sjampinjong</title>
		<link>http://krydder.org/2007/11/pizzafyll-med-kjottdeig-og-sjampinjong/</link>
		<comments>http://krydder.org/2007/11/pizzafyll-med-kjottdeig-og-sjampinjong/#comments</comments>
		<pubDate>Sat, 24 Nov 2007 14:23:57 +0000</pubDate>
		<dc:creator>Bente</dc:creator>
				<category><![CDATA[Hovedretter]]></category>
		<category><![CDATA[Pizza]]></category>
		<category><![CDATA[champignon]]></category>
		<category><![CDATA[chilisaus]]></category>
		<category><![CDATA[jalapeno]]></category>
		<category><![CDATA[Oppskrift]]></category>
		<category><![CDATA[paprika]]></category>
		<category><![CDATA[pepper]]></category>
		<category><![CDATA[pizzafyll]]></category>
		<category><![CDATA[salt]]></category>

		<guid isPermaLink="false">http://krydder.org/2007/11/24/pizzafyll-med-kj%c3%b8ttdeig-og-sjampinjong/</guid>
		<description><![CDATA[Ingredienser: 500-1000g kjøttdeig champignoner 1 paprika 1 løk Litt mais 1 flaske &#171;Heinz Hot Chili&#187; saus Salt Pepper Jalapenopepper Fremgangsmåte: Skjær sjampnjonger, løk og paprika i passende deler på forhånd. Stek sjampinjongene og kjøttdeigen. Begge deler krydres etter smak med salt og pepper. Bland dette sammen. Tilsett Jalapenopepper etter smak. Bland inn sausen og grønnsakene [...]]]></description>
		<wfw:commentRss>http://krydder.org/2007/11/pizzafyll-med-kjottdeig-og-sjampinjong/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Pizza a la Paris</title>
		<link>http://krydder.org/2007/11/pizza-a-la-paris/</link>
		<comments>http://krydder.org/2007/11/pizza-a-la-paris/#comments</comments>
		<pubDate>Sat, 24 Nov 2007 14:09:59 +0000</pubDate>
		<dc:creator>Bente</dc:creator>
				<category><![CDATA[Hovedretter]]></category>
		<category><![CDATA[Pizza]]></category>
		<category><![CDATA[artisjokk-hjerter]]></category>
		<category><![CDATA[basilikum]]></category>
		<category><![CDATA[champignon]]></category>
		<category><![CDATA[Hvitløk]]></category>
		<category><![CDATA[Oppskrift]]></category>
		<category><![CDATA[oregano]]></category>
		<category><![CDATA[Ost]]></category>
		<category><![CDATA[parmesanost]]></category>
		<category><![CDATA[sorte oliven]]></category>
		<category><![CDATA[spekeskinke]]></category>
		<category><![CDATA[tomatpurè]]></category>

		<guid isPermaLink="false">http://krydder.org/2007/11/24/pizza-a-la-paris/</guid>
		<description><![CDATA[Antall porsjoner: 4 Ingredienser: Pizzadeig: ½ pakke gjær 3 dl lunkent vann 8 dl hvetemel 1/2 ts salt 2 ss olje Saus: 1 liten boks tomatpuré 2 ts hakket hvitløk 2 ts frisk oregano 1 ss frisk basilikum Fyll: 10 skiver spekeskinke 6 champignoner 8 sorte oliven 4 hermetiske artisjokk- hjerter, skåret i fire 2 [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Pizza provolone</title>
		<link>http://krydder.org/2007/11/pizza-provolone/</link>
		<comments>http://krydder.org/2007/11/pizza-provolone/#comments</comments>
		<pubDate>Sat, 24 Nov 2007 13:31:17 +0000</pubDate>
		<dc:creator>Bente</dc:creator>
				<category><![CDATA[Hovedretter]]></category>
		<category><![CDATA[Pizza]]></category>
		<category><![CDATA[gjær]]></category>
		<category><![CDATA[hvetemel]]></category>
		<category><![CDATA[hvitløkfedd]]></category>
		<category><![CDATA[mozerella]]></category>
		<category><![CDATA[olivenolje]]></category>
		<category><![CDATA[Oppskrift]]></category>
		<category><![CDATA[oregano]]></category>
		<category><![CDATA[Ost]]></category>
		<category><![CDATA[parmesan]]></category>
		<category><![CDATA[pepper]]></category>
		<category><![CDATA[salt]]></category>
		<category><![CDATA[sjarlottløk]]></category>
		<category><![CDATA[sorte oliven]]></category>
		<category><![CDATA[tomat]]></category>
		<category><![CDATA[tomatsaus]]></category>
		<category><![CDATA[vann]]></category>

		<guid isPermaLink="false">http://krydder.org/2007/11/24/pizza-provolone/</guid>
		<description><![CDATA[Denne oppskriften gir 4 pizzabunner. Ingredienser: 3 dl lunkent vann 1 dl olivenolje 1/3 pk gjær 1 ts salt 450 g hvetemel Fremgangsmåte: Løs gjær i lunkent vann, tilsett resten av ingrediensene og arbeid deigen godt sammen. La den hvile i 1 time. Bak ut 4 bunner på ca. 2 mm. tykkelse, prikk dem med [...]]]></description>
		<wfw:commentRss>http://krydder.org/2007/11/pizza-provolone/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Pizza Mediterranean</title>
		<link>http://krydder.org/2007/11/pizza-mediterranean/</link>
		<comments>http://krydder.org/2007/11/pizza-mediterranean/#comments</comments>
		<pubDate>Sat, 24 Nov 2007 13:19:09 +0000</pubDate>
		<dc:creator>Bente</dc:creator>
				<category><![CDATA[Hovedretter]]></category>
		<category><![CDATA[Pizza]]></category>
		<category><![CDATA[gjær]]></category>
		<category><![CDATA[hvetemel]]></category>
		<category><![CDATA[Hvitløk]]></category>
		<category><![CDATA[olivenolje]]></category>
		<category><![CDATA[Oppskrift]]></category>
		<category><![CDATA[oregano]]></category>
		<category><![CDATA[pepper]]></category>
		<category><![CDATA[salt]]></category>
		<category><![CDATA[tomat]]></category>
		<category><![CDATA[vann]]></category>

		<guid isPermaLink="false">http://krydder.org/2007/11/24/pizza-mediterranean/</guid>
		<description><![CDATA[Denne oppskriften gir 4 pizzabunner. Ingredienser: 3 dl lunkent vann 1 dl olivenolje 1/3 pk gjær 1 ts salt 450 g hvetemel Fremgangsmåte: Løs gjær i lunkent vann, tilsett resten av ingrediensene og arbeid deigen godt sammen. La den hvile i 1 time. Bak ut 4 bunner på ca. 2 mm. tykkelse, prikk dem med [...]]]></description>
		<wfw:commentRss>http://krydder.org/2007/11/pizza-mediterranean/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Pizza Tropica</title>
		<link>http://krydder.org/2007/11/pizza-tropica/</link>
		<comments>http://krydder.org/2007/11/pizza-tropica/#comments</comments>
		<pubDate>Sat, 24 Nov 2007 13:17:16 +0000</pubDate>
		<dc:creator>Bente</dc:creator>
				<category><![CDATA[Hovedretter]]></category>
		<category><![CDATA[Pizza]]></category>
		<category><![CDATA[basilikum]]></category>
		<category><![CDATA[gjær]]></category>
		<category><![CDATA[hvetemel]]></category>
		<category><![CDATA[mozerella]]></category>
		<category><![CDATA[oivenolje]]></category>
		<category><![CDATA[olivenolje]]></category>
		<category><![CDATA[Oppskrift]]></category>
		<category><![CDATA[parmesan]]></category>
		<category><![CDATA[pepper]]></category>
		<category><![CDATA[salt]]></category>
		<category><![CDATA[tomat]]></category>
		<category><![CDATA[vann]]></category>

		<guid isPermaLink="false">http://krydder.org/2007/11/24/pizza-tropica/</guid>
		<description><![CDATA[- Denne oppskriften gir 4 pizzabunner. Ingredienser: 3 dl lunkent vann 1 dl olivenolje 1/3 pk gjær 1 ts salt 450 g hvetemel Fremgangsmåte: Løs gjær i lunkent vann, tilsett resten av ingrediensene og arbeid deigen godt sammen. La den hvile i 1 time. Bak ut 4 bunner på ca. 2 mm. tykkelse, prikk dem [...]]]></description>
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