We’re getting ready for Thanksgiving with some help from our friends.
We bake two chocolate cakes, one a special-occasion dessert and the other a quick, one-bowl affair.
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This pizza is defined by a balance of sweet, savory and salty—provided by a classic combination of fresh figs, prosciutto and blue cheese. The prosciutto becomes crisp and adds a welcome textural contrast. If possible, use a good, aged balsamic vinegar, one that is dark and syrupy.
10-inch pizzas
Semolina flour, for dusting the pizza peel
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