xiaoxl/recipe_data huggingface dataset:
Double Chocolate Fantasy Bars


Ingredients:
egg, sweetened condensed milk, vanilla extract, salt

Directions:
Preheat oven to 350 degrees F; grease 13x9 inch baking pan.
In large mixing bowl, combine cake mix, oil and egg; beat at medium speed until crumbly; stir in nuts.
Reserve 1-1/2 cups crumb mixture; press remaining crumb mixture firmly on bottom of prepared pan.
In small saucepan over medium heat, combine remaining ingredients; cook and stir until chips melt.
Pour chocolate mixture evenly over prepared crust; sprinkle reserved crumb mixture evenly over top.
Bake 25 to 30 minutes or until set; cool and cut into bars.
BBQ Chicken Meatballs


Ingredients:
egg, barbecue sauce

Directions:
Preheat oven to 400 degrees. Combine chicken, bread crumbs, egg and seasoning blend.
Roll mixture into 24 meatballs. Brown meatballs in a skillet, sprayed with non-stick cooking spray, over medium heat.
Transfer meatballs to a greased 9-by-9-inch baking dish. Cover with barbecue sauce. Bake uncovered 5-10 minutes or until internal temperature reaches 170 degrees.
Serve with additional barbecue sauce if desired.
Peanut Butter Bread


Ingredients:
flour, baking soda, salt, brown sugar, peanut butter, egg, buttermilk

Directions:
Sift flour, soda, and salt together.
Cream brown sugar and peanut butter.
Add well beaten egg and stir in flavoring.
Add flour mixture alternatively with buttermilk and blend well.
Bake in a greased loaf pan at 350 for 50 minutes.
Cool to lukewarm before slicing.
Note:  When I made this, I halved the recipe and it baked in 30 minutes.  I also omitted the sifting.
Goats and Grapes White Pizza #Ragu


Ingredients:
whole milk mozzarella, provolone cheese, pine nuts, red grapes, arugula, dried rosemary leaves, dried oregano, dried cilantro

Directions:
Preheat oven to 475 degrees.
Grease a large baking sheet. On the baking sheet, flatten out dough ball starting from the center, taking care not to flatten the edges. Make the center of the crust as thin as possible. Crust will be 12-14 inches in diameter.
In a small bowl, combine Ragu sauce, arugula, oregano, and cilantro. Mix well.
Ladle sauce mixture onto the dough, and spread evenly. Top with mozzarella and provolone. Evenly spread grapes, rosemary, goat cheese, and pine nuts.
Bake for 11-14 minutes, until crust and cheese begin to brown, but not burn. Let cool for 2 minutes, then slice and serve.
Rib-eye steaks with merlot-mushroom melange


Ingredients:
extra virgin olive oil, salt, fresh ground pepper, red onion, garlic, unsalted butter

Directions:
Heat oven to 350°.
Heat oil in large, heavy skillet over high heat; season steaks with 1/4 teaspoon each of the salt and pepper.
Add steak to skillet and sear to brown one side, about 2 minutes; turn and brown the other side, 2 minutes; remove steaks to a shallow roasting pan; place in oven and roast until desired doneness, about 7 minutes for rare.
Meanwhile, lower heat on skillet to medium-high and add onions, cook, stirring, until onions are lightly colored, about 4 minutes; add garlic and remaining 1/4 teaspoon of salt and pepper; cook 1 minute; add mushrooms, cook, stirring often, until lightly browned, about 3 minutes.
Add wine; heat to a boil; cook, stirring up bits on bottom of skillet, to reduce, about 5 minutes.
Stir in butter; place steaks on serving plates; spoon mushrooms and sauce over the steaks.
Charlie's Tutti-Frutti


Ingredients:
cantaloupe, watermelon, papaya, carrot juice, apple, prickly pear

Directions:
In a blender, blend the cantaloupe, watermelon, papaya, carrot juice, orange juice, beet juice, apples and prickly pears if using with ice. Serve icy cold.
Cook's Note:
You could substitute kiwi or any of your favorite fruits for the prickly pear (or any of the other fruits] to create your own version of tutti-frutti.
Stuffed Jalapenos III
Category: appetizers-and-snacks
By TIFFANY WEAVER

These are fabulous and easy. I am asked to make them over and over again. The combo of cream cheese and bacon is wonderful!

Ingredients:
12  fresh jalapeno peppers, halved lengthwise and seeded
1 (8 ounce) package whipped cream cheese
12 slices bacon, cut in half

Directions:
Preheat oven to 400 degrees F (200 degrees C). Stuff each jalapeno half with whipped cream cheese. Wrap a half slice of bacon around each stuffed jalapeno half. Arrange wrapped jalapeno halves in a single layer on a medium baking sheet. Bake in the preheated oven 45 minutes, or until bacon is evenly browned and crisp.

Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hr 5 mins
Yields: 24 stuffed jalapenos

Calories: 185.8
Fat: 18 g
Saturated fat: 7.3 g
Carbohydrates: 1.9 g
Sugars: 1.3 g
Dietary fiber: 0.4 g
Protein: 4.3 g
Cholesterol: 36.8 mg
Sodium: 313.4 mg
Chickpea and Tahini Soup


Ingredients:
olive oil, onion, garlic cloves, water, vegetable bouillon cubes, Broth Powder Mix, baby portabella mushrooms, cremini mushrooms, white cabbage, ground cumin, chickpeas, tahini, fresh parsley, scallions, fresh dill

Directions:
Heat oil in soup pot. Add onion and garlic and saute over med-low until golden.
Add water and bullion cubes, mushrooms, cabbage, and seasonings. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 15 minutes.
Meanwhile, set aside 1 cup of the chickpeas and place the remainder in a food processor or blender with the tahini. Add a little water as needed to thin the consistency. Process until smoothly pureed. Stir the puree back into the soup pot.
Stir in the reserved chickpeas, bring to a simmer, then cover and simmer very gently for 10 minutes.
Stir in parsley, scallions, dill and lemon juice. Add water as needed for medium-thick consistency.
Season with salt and pepper, then simmer for 5 minutes longer.
Skillet Sausage, Peppers, and Mushrooms


Ingredients:
Italian sausage, dry white wine, onion, garlic clove, red bell peppers, fresh mushrooms, tomato sauce

Directions:
Brown sausage in a 10-inch cast-iron skillet; add wine.
Bring to a boil; cover, reduce heat, and simmer 10 minutes or until sausage is done.
Uncover, bring to a boil, and reduce wine by two-thirds.  Remove sausage, reserving drippings in skillet; keep sausage warm.
Add onion, garlic, bell pepper, and mushrooms to skillet; saute until tender.  Return sausage to skillet; add tomato sauce.  Simmer 8 minutes or to desired consistency.
Pesto Penne With Roasted Chicken


Ingredients:
mostaccioli pasta, bow tie pasta, broccoli florets, basil pesto, parmesan cheese, fresh coarse ground black pepper

Directions:
Cook pasta according to package directions, adding broccoli the last 2 minutes of cooking; drain, reserving 1/2 cup of the pasta water; return drained pasta and broccoli to saucepan.
In a small bowl, combine pesto and the reserved pasta water.
Add chicken, roasted red sweet peppers and pesto mixture to pasta in saucepan; toss gently to coat; heat through over medium heat; add 1/4 cup cheese to pasta mixture and toss to combine.
Divide among 4 pasta bowls and sprinkle with additional Parmesan cheese if desired; top with ground black pepper and serve immediately.
Almond Joy® Cake
Category: desserts
By jillstauffer

My 12-year-old granddaughter, Annalise, made this for a church party and won the contest for best dessert. It is more yummy than the candy bar it is named after!

Ingredients:
cooking spray
1 package chocolate cake mix (such as Duncan Hines®)
1 cup water
3  eggs
⅓ cup vegetable oil
1 cup evaporated milk
1 cup white sugar
26  large marshmallows
1 (14 ounce) bag shredded coconut
½ cup evaporated milk
½ cup butter
½ cup white sugar
1 cup chocolate chips
½ cup whole almonds

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan with cooking spray. Combine chocolate cake mix, water, eggs, and oil in a large bowl; beat with an electric mixer on medium speed until smooth, about 2 minutes. Pour batter into the prepared cake pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 26 to 31 minutes. Mix 1 cup evaporated milk, 1 cup sugar, and marshmallows together in a large pot; cook and stir over medium-low heat until marshmallows are melted, about 5 minutes. Stir in coconut. Pour coconut mixture over hot cake. Combine 1/2 cup evaporated milk, butter, and 1/2 cup sugar in a saucepan; bring to a boil, stirring constantly. Fold in chocolate chips and almonds. Spread over coconut layer. Cool cake until coconut layer and chocolate layer are set, about 30 minutes.

Prep time: 15 mins
Cook time: 36 mins
Total time: 1 hr 21 mins
Yields: 1 9x13-inch cake

Calories: 485.7
Fat: 34.5 g
Saturated fat: 22 g
Carbohydrates: 44.1 g
Sugars: 35.7 g
Dietary fiber: 5.2 g
Protein: 6.2 g
Cholesterol: 57 mg
Sodium: 99.2 mg
Shrimp Pot Stickers (Dumplings)


Ingredients:
raw shrimp, carrot, green onion, garlic, fresh ginger, salt, sugar, wonton wrappers, egg, water, soy sauce, sugar, rice vinegar, green onion

Directions:
Filling Prep:
Puree raw shrimp in food processor until a smooth paste forms.
Add carrot, green onion, ginger, garlic, salt, sugar and pulse a couple of times.
Measure a heaping Tbls of filling into the center of wonton wrapper, brush beaten egg on top of the four edges and bring corners together and press to seal. Let sit in refrigerator for 10 min so that the egg glue sets.
Prepare a steamer with hot water. Once steaming drop a couple dumplings in and steam for 15 minutes --  remove.
Serve with Sauce:
Make sauce by simmering ingredients over medium heat for 1-2 minutes, remove from heat and set aside.
Delicious served hot or cold.
Sandwich Spread
Category: main-dish
By Regina

This is a recipe that we used in Pennsylvania for kids birthday parties. I remember my parents grinding the bologna in a old fashion meat grinder. They spread it on white bread and cut the sandwiches into triangles. Of course, we also had cake and ice cream.

Ingredients:
1 pound bologna, cut into pieces
½ cup mayonnaise
¼ cup dill pickle relish

Directions:
Place the bologna in food processor, and pulse until smooth. Transfer to a medium bowl. Stir in mayonnaise and pickle relish.

Prep time: 10 mins
Total time: 10 mins
Yields: 2 cups

Calories: 276.7
Fat: 27.1 g
Saturated fat: 8.5 g
Carbohydrates: 1.1 g
Sugars: 0.7 g
Dietary fiber: 0.1 g
Protein: 7.1 g
Cholesterol: 38.1 mg
Sodium: 699.9 mg
Hiyashi Somen - Cold Noodles With Dipping Sauce Mark Bittman


Ingredients:
soy sauce, mirin, sugar, salt, scallions, wasabi

Directions:
Combine the dashi with the soy sauce, mirin, sugar, and dried shrimp if you're using them in a small saucepan over medium heat.  Cook, stirring, just until the sugar is dissolved, then strain the dipping sauce into another container sitting on a bowl of ice to cool (you want it to be between ice cold and room temperature].
Bring a large pot of water to a boil and add salt.  Drop in the somen and cook for 2 to 4 minutes, until tender, then rinse them in a colander under cold running water.
Serve each guest a small bowl of noodles, twisted into a little nest on top of a couple of ice cubes, and a small bowl with 1/2 cup of the dipping sauce scattered with the minced scallion on the side.  Pass a little dish of wasabi, if desired, stir into the dipping sauce.
Southern Living's Easiest Banana Bread Ever


Ingredients:
eggs, instant banana pudding mix, water, bananas, walnuts, pecans

Directions:
Beat eggs at medium speed with an electric mixer until thick and pale; add cake mix and next 3 ingredients, mixing well.
Stir in bananas and nuts.
Pour batter into two greased and floured 8 1/2x 4 1/2 x 3-inch loafpans.
Bake at 350F for 1 hour or until a wooden toothpick inserted in center comes out clean.
Cool in pans on wire racks for 10 minutes; remove from pans, and cool completely on wire racks.
Honey Ginger Pork Tenderloin


Ingredients:
honey, soy sauce, oyster sauce, brown sugar, fresh ginger, garlic, ketchup, onion powder, cayenne, cinnamon

Directions:
Rinse the pork with cold water, and pat dry with a paper towel.
In a bowl combine all the remaining ingredients.
Pour over the pork and turn to coat well.
Cover and refrigerate for 8-24 hours, turning a couple of times in dish during marinating time (overnight is better].
Remove the pork from the marinade, and season with salt and pepper. (reserving marinade].
Arrange on a oiled grill rack.
Grill, basting with reserved marinade and turing about every 3 minutes until cooked.
Discard remaining marinade.
Let pork stand for 7 minutes (or more] before slicing.
Delicious!
New Orleans Style Oil Mix for Muffuletta Sandwich


Ingredients:
kalamata olive, celery, carrot, raw cauliflower, flat leaf parsley, capers, celery seed, dried oregano, dried rosemary, fresh coarse ground black pepper, white wine vinegar, olive oil

Directions:
To prepare olive mix, combine all ingredients in a large mixing bowl., Stir well. Spoon into a 1-quart jar with lid. Refrigerate about 1 week, before serving. Will keep almost indefinitely in the refrigerator.
Oysters Rockefeller


Ingredients:
spinach, green onion, fresh parsley, salt, Tabasco sauce, extra virgin olive oil

Directions:
Preheat oven to 450 degrees F.
Using a food processor, chop the spinach, breadcrumbs, green onions, bacon and parsley. Add the remaining ingredients and process until finely chopped but not pureed, about 10 seconds. Layer the oysters in their half shells on a pan with rock salt. Spoon some of the spinach mixture one each oyster. Bake 10 minutes until cooked through, then broil until browned on top. Serve hot.
Amazing Peanut Butter Cup Biscotti
Category: desserts
By SHORECOOK

My family loves biscotti, so I brought together peanut butter chips and chocolate chips to make another flavor for our biscotti jar.  Hubby claims that these are amazing, hence the name Amazing Peanut Butter Cup Biscotti.  Wrapped in cellophane bags, they are perfect for bake sales.

Ingredients:
¼ cup milk
1 ½ teaspoons vanilla extract
3 cups all-purpose flour
1 tablespoon baking powder
1 cup crunchy peanut butter (such as Jif® Extra Crunchy)
½ cup dark brown sugar
½ cup white sugar
3  eggs
1 ½ cups peanut butter chips
1 (12 ounce) bag semisweet chocolate chips

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper. Mix the milk and vanilla extract together in a small bowl; set aside. Combine the flour and baking powder in a separate bowl. Beat the peanut butter, brown sugar, and white sugar with an electric mixer in a large bowl until smooth. Add the eggs one at a time, allowing each egg to blend into the peanut butter mixture before adding the next. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Fold in the peanut butter chips; mixing just enough to evenly combine. Divide the dough into 4 equal parts. Roll each section into a 4x5-inch rectangle about 1/2-inch thick. Transfer the dough pieces onto the prepared baking sheets. Bake in the preheated oven until firm to the touch, about 25 minutes. Place biscotti loaves on wire racks to cool. Reduce oven temperature to 300 degrees F (150 degrees C). Cut each loaf into 1/2-inch slices. Return the slices to the baking sheets with the cut sides up. Bake in the oven until biscotti are dry, about 10 minutes on each side. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Melt the chocolate chips in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each interval, until melted and smooth, 1 to 3 minutes (depending on your microwave). Dip the cooled biscotti into the melted chocolate. Set the biscotti onto parchment paper, and allow to set, about 20 minutes.

Prep time: 40 mins
Cook time: 40 mins
Total time: 2 hrs 40 mins
Yields: 30 cookies

Calories: 253.6
Fat: 11.7 g
Saturated fat: 6.3 g
Carbohydrates: 31.6 g
Sugars: 19 g
Dietary fiber: 1.7 g
Protein: 7.1 g
Cholesterol: 18.8 mg
Sodium: 115.5 mg
Creamy Mashed Ranch Potatoes


Ingredients:
potatoes, cream cheese, half-and-half, milk, salt

Directions:
Peel and cube potatoes., Boil until tender., Drain and mash., Beat in cream cheese til smooth., Stir in rest of ingredients., Serve hot.
Indian Chicken Curry


Ingredients:
chicken breast, cornstarch, chicken broth, carrot, coconut milk, cumin, curry powder, cinnamon, salt

Directions:
"Toss chicken and cornstarch together. Brown chicken in skillet. Add remaining ingredients and simmer until carrots are tender. Serve over rice."
Salisbury Steak Gravy


Ingredients:
lean ground beef, egg, onion, canola oil, butter, low sodium beef broth

Directions:
In a large bowl, combine beef, 1/4 can mushroom soup, bread crumbs, egg, onions, and steak seasoning. Mix thoroughly and shape into 4 oval patties.
Heat oil and 1 tablespoon butter in large skillet over medium-high heat. Brown patties on both sides and transfer to a plate.
Add remaining butter and saute mushrooms for 7 to 8 minutes. Whisk beef stock and gravy mix until smooth and add to mushrooms. Stir in remaining mushroom soup.
Return patties to skillet ad spoon gravy over top. Cover pan and simmer for 20 to 25 minutes.
Serve over rice or mashed potatoes.
Company Cloud Biscuits


Ingredients:
flour, shortening, milk, egg, baking powder, salt, sugar

Directions:
Preheat oven to 450 degrees.
Mix dry ingredients.
Cut in shorting with a pastry blender or a couple butter knives.
Stir in milk and egg.
Knead with flour until doughy (not so sticky].
Roll out 3/4 to 1 inch and cut with biscuit cutter.
Place close together on an ungreased cookie sheet.
Bake for 10-15 minutes until the tops begin to brown.
(check the bottoms to make sure they're cooked through].
I usually double this recipe if I'm making them for a main course (biscuits & gravy] or use as is for a dinner bread with the meal.
Bavarian Strawberry Cream


Ingredients:
fresh strawberries, sugar, gelatin, cold water, lemon juice

Directions:
Slice strawberries and mix with the sugar. Set aside until sugar dissolves.
Sprinkle gelatin over cold water. Let stand for 5 minutes, then heat a little bit until gelatin dissolves completely.
Add gelatin and lemon juice to sliced berries. Add in the whipped cream. Pour into a fancy mold or serving dish. Chill in the fridge until set.
Carefully unmold and serve. Decorate with the slices of lemon and/or orange (optional].
Corn Flakes Rice Krispies


Ingredients:
marshmallows, butter

Directions:
Toast cereal on Parchment sheet for 1 minute under Broiler. Let cool., Melt Butter in large bowl., Add Marshmallows and melt until all combined, creamy, and gooey., Mix in 7-8 cups Cereal. Stir together until all cereal is coated., Spread mixture onto same Parchment sheet to about 1-2 inch thick., Cover with Plastic Wrap and set into fridge for couple hours., Cut into bars and Enjoy!
Quick Italian Pasta Salad


Ingredients:
tri-color spiral pasta, cucumber, bell pepper, roma tomatoes, red onion, zucchini, zucchini, cheese

Directions:
Cook pasta according to package directions, about 8 minutes.  Drain and rinse with cold water. Set aside to drain well.
Cut cucumber, bell pepper, and onion into bite sized pieces. Place into the bowl you will be using for the salad.
Cut tomatoes in half and and in half again and deseed. Cut into bite sized pieces. Add to the bowl.
Cut stem and bottom off zucchini. Shred zucchini and add to the other vegetables.
Make sure the pasta is very well drained, and add to the bowl.
Pour salad dressing over pasta and vegetables. Use as little or as much as you like. I think it needs quite a bit since the pasta will soak some up.
Add the italian seasoning.
Mix well and chill at least 4 to 6 hours or over night for best flavors. Stirring occasionally.
To serve top with diced cheese and pepperoni if using.
Langue De Chat (Cat's Tongue)


Ingredients:
butter, white sugar, vanilla extract, flour, cornflour

Directions:
Preheat oven to 150°C.
Cream butter + sugar till fluffy. Sugar should melt into the butter.
Gradually add egg whites bit by bit while blending. Mix in vanilla extract.
Sift in flour + cornflour. Fold well. Mixture should turn into a paste-like texture.
Place mixture into piping bag. (You may use a plastic/ziploc bag, put it into a tall glass as shown & pour in the mixture. This is my best mess-free method.].
Pipe 2" strips onto tray that is lined with baking sheet.
Bake for 150°C for 20mins or until the edges turn slightly brownish.
Melt some coating chocolates under the double-boiler. Spread on the biscuit and sandwich another biscuit together. Serve! Recipe can make approximately 12-15 sandwiched biscuits.
Roasted Red Pepper Potatoes


Ingredients:
olive oil, white potatoes, sweet potatoes, crushed red pepper flakes, salt, pepper

Directions:
"Coat 8" square pan with olive oil and throw in pan all ingredients. Toss till potatoes are coated. Bake 30 minutes at 400 degrees."
Turkish Chicken Kebabs
Category: world-cuisine
By Chef John

I'd like to think that all the chicken coming off American grills this summer will be as tasty, juicy, and tender as these Turkish chicken kebabs. By using a flavorful, yogurt-based marinade, like the one seen herein, even inexperienced grillers can produce impressive results. I'm not sure how 'Turkish' this is--it's loosely based on a lamb marinade I've used for a long time.

Ingredients:
1 cup whole-milk Greek yogurt
2 tablespoons freshly squeezed lemon juice, or more to taste
2 tablespoons olive oil
2 tablespoons ketchup
6 cloves garlic, minced
1 tablespoon Aleppo red pepper flakes
1 tablespoon kosher salt
1 ½ teaspoons ground cumin
1 teaspoon freshly ground black pepper
1 teaspoon paprika
⅛ teaspoon ground cinnamon
2 ½ pounds boneless, skinless chicken thighs, halved
4  long metal skewers

Directions:
Whisk yogurt, lemon juice, olive oil, ketchup, garlic, red pepper flakes, salt, cumin, black pepper, paprika, and cinnamon together in a bowl. Place chicken thigh halves into the yogurt marinade and coat them thoroughly on all sides. Cover bowl with plastic wrap and refrigerate 2 to 8 hours. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Using 2 skewers for each kebab, thread half of the chicken thighs onto each pair of skewers making a fairly thick "log" shape. Place kebabs on grill. Do not try to turn them until they begin to unstick from the grill, 3 or 4 minutes. Turn kebabs and grill the other side 3 or 4 minutes; turn. Continue cooking and turning until chicken is no longer pink in the center and the juices run clear, about 6 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Prep time: 15 mins
Cook time: 12 mins
Total time: 2 hrs 27 mins
Yields: 4 large portions

Calories: 538.9
Fat: 32.5 g
Saturated fat: 9.1 g
Carbohydrates: 8.4 g
Sugars: 4.2 g
Dietary fiber: 1.2 g
Protein: 51.8 g
Cholesterol: 186.3 mg
Sodium: 1721.6 mg
Mexican Stuffed Potatoes


Ingredients:
baking potatoes, sour cream, red kidney beans, pinto beans, recaito, cilantro, extra-sharp cheddar cheese, monterey jack pepper cheese, salsa

Directions:
Bake potatoes for 40 to 60 minutes., Cut in half lengthwise., Remove pulp and mash with sour cream and milk., Combine with beans, corn, Recaito or cilantro, salt and pepper., Stuff the mixture into the potato skins., Pile on the cheese., Bake 20 minutes in 400-degree oven., Serve with picante sauce or salsa and, if you like, guacamole or sour cream.
Focaccia


Ingredients:
active dry yeast, sugar, water, onion, garlic, all-purpose flour, all-purpose flour, salt, white pepper, basil, pesto sauce, olive oil, salt

Directions:
Sauté onions and garlic, in a small amount of olive oil.
Let mixture cool.
Dissolve yeast and sugar in warm water for 5 minutes.
Place dry ingredients in mixer bowl.
On low speed gradually add the yeast and the onion mixture.
Knead for about 5 minutes.
Retard overnight in a plastic bag, in refrigerator, next day: bench dough for 15- 30 minutes.
Roll and stretch dough to fit a lg cookie sheet.
Proof for about 10 minutes.
Lightly spread top with olive oil and sprinkle a few grains of salt over top.
Finish with any ingredients you desire (chopped olives, bleu cheese, sun dried tomatoes, pineapple, etc.] and just before baking sprinkle with parmesan cheese.
Bake at 220°C for 20-25 minutes.
Color should be pale.
Serve at room temperature.