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Get Started - 100% free to try - join in 30 secondsThe original recipe calls for making dough from scratch. I've adapted this to use w/ a Boboli crust.
Cheese (goat cheese, mozzarella, gorgonzola, a mixture, or whatever you prefer)
1 nectarine (or peach), thinly sliced
Parmigianno Reggiano
Fresh basil, either tiny leaves or a chiffonade cut
1/2 cup Balsamic vinegar or Vincotto
12" Boboli thin crust
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