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	<title>Tinfoil Chef &#187; pizza</title>
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		<title>Rock Your World With Tuna Supreme Pizza</title>
		<link>http://tinfoilchef.com/429/rock-your-world-with-tuna-supreme-pizza/</link>
		<comments>http://tinfoilchef.com/429/rock-your-world-with-tuna-supreme-pizza/#comments</comments>
		<pubDate>Fri, 07 Aug 2009 22:45:39 +0000</pubDate>
		<dc:creator>Ed</dc:creator>
				<category><![CDATA[baking]]></category>
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		<category><![CDATA[tuna]]></category>
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		<description><![CDATA[For a long time I&#8217;ve been wanting to make a pizza that included tuna in the list of toppings. Once in a while I&#8217;d tell somebody about this idea and almost without exception everybody seemed to be genuinely grossed out by the idea of putting tuna on a pizza and they generally considered me to [...]]]></description>
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		<title>Mini Biscuit Pizzas &#8211; The Video</title>
		<link>http://tinfoilchef.com/413/mini-biscuit-pizzas-the-video/</link>
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		<pubDate>Sun, 28 Jun 2009 07:10:07 +0000</pubDate>
		<dc:creator>Ed</dc:creator>
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		<description><![CDATA[Remember those Mini biscuit pizzas from a few days back? Well, I decided that they were so good that I Just HAD to do a video of making them. Ok, the truth is I just wanted more of &#8216;em and making the video was a good excuse to do it. ;-P Anyway, Here&#8217;s the video: [...]]]></description>
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		<title>Mini Biscuit Pizzas</title>
		<link>http://tinfoilchef.com/404/mini-biscuit-pizzas/</link>
		<comments>http://tinfoilchef.com/404/mini-biscuit-pizzas/#comments</comments>
		<pubDate>Wed, 17 Jun 2009 04:30:35 +0000</pubDate>
		<dc:creator>Ed</dc:creator>
				<category><![CDATA[baking]]></category>
		<category><![CDATA[Food fun]]></category>
		<category><![CDATA[pizza]]></category>
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		<description><![CDATA[Pizza is something that&#8217;s almost always just too good to pass up. I particularly like this recipe because it means you can have pizza even when the budget doesn&#8217;t allow for running out to some hut to buy one. While the oven is preheating to 475 degrees roll the (unbaked) biscuits out to about 1/4 [...]]]></description>
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