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My Pi pizza
Published: 2/4/2009 2:00 PM
Last Modified: 2/4/2009 2:00 PM

Several Tulsa World readers have shared with me how glad they were to see a recipe for My Pi pizza in today's Tulsa World.

The recipe was included in our monthly Reader Exchange, where readers request and share recipes. The recipe for pizza from My Pi brought back a lot of memories for people who remembered the restaurant that closed in the early 1980s.

But one reader wrote to say: "You gave us the pizza dough recipe, but not the garlic bread or green salad... Please provide the rest of the recipes that other devotees need."

The 1977 article that included the recipe did also include the recipes for the green salad and garlic bread, so here you go.

MY PI'S GARLIC BREAD
1 loaf French bread (such as Pepperidge Farm brand in the bread aisle; not frozen)
1/4 pound butter, softened
3 cloves garlic, finely chopped
10 ounces mozzarella cheese, grated
1. Whip butter with whisk until light and creamy. Blend in minced garlic and grated cheese.
2. Cut bread diagonally into thick slices. Do not cut through, leaving slices attached to crust. Fill space between slices with butter and cheese mixture. Wrap in foil and heat through, 10 to 15 minutes in a 500-degree oven.

GREEN SALAD
Romaine, iceberg and red-leaf lettuce
1/2 hard-boiled egg
3 or 4 thin slices red onion
1 anchovy, chopped
Croutons
Italian dressing
1. Tear lettuce leaves in bite-size pieces, and combine.
2. Grate egg.
3. Place anchovy and onion slices over top of lettuce, and sprinkle with croutons and egg. Serve with Italian dressing.



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Taste

Food Writer Nicole Marshall Middleton joined the Tulsa World in May 1993 after graduating from Oklahoma State University. She has covered crime, city government and general assignment beats during that time - but mostly crime. But when she isn’t at work, Nicole is a devoted food hobbyist. She enjoys meal planning and cooking with her husband, Steve, every day of the week and on holidays it’s a family affair. When the opportunity to become the food writer at the Tulsa World presented itself in the summer of 2011, Nicole jumped at it. She is excited to explore a new side of Tulsa and make the transition from crime to cuisine. .

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