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	<title>krydder.org &#187; Fersk Ruccula</title>
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		<title>Pizza napoliana</title>
		<link>http://krydder.org/2010/04/pizza-napoliana/</link>
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		<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>

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		<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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