Farm-fresh eggs are added to a pizza topped with sautéed spinach, mushrooms and shallots at a “Art of Artisan Pizza” class at Refugio Kitchen in Paso Robles.
Farm-fresh eggs are added to a pizza topped with sautéed spinach, mushrooms and shallots at a “Art of Artisan Pizza” class at Refugio Kitchen in Paso Robles. David Middlecamp dmiddlecamp@thetribunenews.com
Farm-fresh eggs are added to a pizza topped with sautéed spinach, mushrooms and shallots at a “Art of Artisan Pizza” class at Refugio Kitchen in Paso Robles. David Middlecamp dmiddlecamp@thetribunenews.com

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