This consisted of luscious, creamy, rich almond ricotta, bright and lively pickled sweet peppers, red
onions, po’Fredo (a blend of potato, fresh basil, coconut cream, and other spices), red sauce, and fresh basil. The crust, as always, had a satisfyingly chewy crumb and crispy edges, with a light sprinkle of salt. The delicious contrasts of flavor and texture were very satisfying. This one can be made gluten-free.
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