From Season 8
We love the traditional antipasto platter served at Italian restaurants, chock-full of cured meats, cheese, and pickled vegetables. It's a full-flavored and satisfying dish-and something that we thought would translate well to a hearty pasta salad.
Chicago-style pan pizza eschews a thin, crisp, sparsely topped crust in favor of a thick, tender crust loaded with toppings. However, the unique crust requires unique dough.
Can it roast chicken, cook pizza, and bake cookies? How about toast bread?
Just how good are frozen pizzas?