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Posted by Anonymous on 01/29/2012
Why is it whenever I order a whole wheat or multi-grain pizza I always want to pop it in the oven and finish cooking the crust? And why hasn't anyone figured out a recipe where the tomato sauce and the crust actually pair well together? The sweetness of the crust always seems to overshadow the rest of the pizza. Multi-grain toast doesn't ruin bacon & eggs or a turkey sandwich. Why is pizza the exception? For health reasons - I really liked the low salt level - I'm sure I'll order from here the next time I crave pizza. But that probably won't be anytime soon.