In this task, you will be presented with the directions of a recipe separated by "," and have to fill in the "___" which is a step that is missing from the recipe.
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Question: Preheat oven to 425 degrees, and position an oven rack in the next to lowest setting.,Place a 16 inch pizza pan on the rack.,Heat a nonstick skillet over medium-high heat, and add olive oil to pan and swirl to coat.,Add 2 cups onion and thyme to pan, cook 3 minutes or until onion is tender, stirring occasionally.,Add bell pepper, and garlic to pan, cook 1 minute or until thoroughly heated.,Roll dough into a 16 inch circle on a lightly floured surface.,Remove pan from oven, and coat with cooking spray.,Place dough in pan, and arrange mozzerella slices evenly over dough.,Spread corn mixture evenly over cheese, and top with Parmigiano-Reggiano cheese.,Bake at 425 degrees for 23 minutes.,Arrange tomatoes evenly over pizza, and bake an additional 5 minutes or until crust is browned.,______,Cut into 6 slices.

Answer: Remove from oven, and sprinkle with basil.

Question: Stir yeast in water.,Stir in 1/4 c. sugar, salt, Large eggs, lowfat sour cream and 6 Tbsp.,butter.,Gradually add in flour to create stiff dough, beating well.,Cover, let rise 2 hrs or possibly till double.,Combine 3/4 c. sugar, 3/4 c. coconut and orange rind.,Knead dough on well floured board about 15 times.,Roll half of dough to a 12" circle.,Brush with 1 Tbsp.,butter.,Sprinkle with half of coconut mix.,Cut into 12 wedges.,Roll up like a crescent roll and repeat with rest.,Place rolls so point end is down in 3 rows in a greased 9"x13" pan.,Cover.,Let rise about 1 hour.,Bake for 25 to 30 min at 350 degrees.,Makes 2 dozen rolls.,______,Sprinkle with 1/4 c. coconut

Answer: Leave in pan, top with glaze.

Question: Preheat the oven to 300.,Season the roast with salt and pepper and dust with flour.,In a medium, enameled cast-iron pot, heat 2 tablespoons of the oil.,Add the roast; cook over moderate heat, turning, until browned all over, 20 minutes.,Transfer to a plate.,Add the onion, garlic and ginger to the pot and cook, stirring, until softened, 5 minutes.,Add the stock, mirin, soy sauce and star anise and bring to a boil.,Return the meat to the pot, cover and transfer to the oven.,Braise for 2 1/2 hours or until tender, turning once halfway through.,Meanwhile, in a medium skillet, heat the remaining 2 tablespoons of olive oil.,Add the mushrooms, season with salt and pepper and cook over high heat until golden, about 8 minutes.,Transfer the roast to a plate.,Strain the cooking liquid into a bowl; discard the solids.,Skim off the fat and return the liquid and meat to the pot.,Add the mushrooms, carrots and daikon.,Cover and braise in the oven for 45 minutes, until the vegetables are tender.,______,Using a slotted spoon, transfer the vegetables to a deep serving platter; cover.,Boil the liquid until reduced to 3 1/2 cups.,Stir the cornstarch slurry and whisk it into the simmering liquid until thickened.,Remove the strings from the roast and cut into thick slices; arrange on the platter and pour the sauce on top.

Answer:
Transfer the roast to a work surface.