<http://schema.org/description>
"I enjoy making pizza from scratch and occasionally make a pissaladi\u00E8re, the famous pizza from the south of France. Garnished with rendered onion and a crisscross of anchovy fillets and black olives, it is a staple from Nice to Marseille. In the last few years, with the availability of many flatbreads at the supermarket, I have taken on the habit of making quick pizzas, sometimes using pita bread or lavash as a base, but more often than not using flour tortillas, because I always have a package of them in my refrigerator. They come in different sizes, from 6 to 10 inches, and even in 12-inch disks. These tortilla pizzas are ideal to serve when people come for drinks, or when we play boules and share a bottle of white wine.\n\nThe toppings for pizza are almost endless. I love to make seafood pizza in the summer, when there are plenty of clams. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.cookstr.com/recipes/seafood-pizza>