Food
Valerie Bertinelli’s Focaccia Pizza | Valerie’s Home Cooking | Food Network
Valerie creates a crisp and pillowy focaccia as the crust for this cheesy pizza with extra pepperoni!
Subscribe to #discoveryplus to stream more episodes of Valerie’s #HomeCooking: http://discoverypl.us/2NeKVgd.
Get the recipe ▶ https://foodtv.com/3MA6UHr
Subscribe to Food Network ▶ http://foodtv.com/YouTube
Valerie Bertinelli is more than a successful actress. She’s a homegrown whiz in the kitchen. Influenced by family recipes, her cooking is easy and delectable. Join Valerie as she shares her passion for cooking delicious meals!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Focaccia Pizza
RECIPE COURTESY OF VALERIE BERTINELLI
Level: Easy
Total: 3 hr
Active: 45 min
Yield: 6 servings
Ingredients
3 1/2 cups bread flour, spooned into measuring cups and then leveled off
1 1/2 teaspoons kosher salt
1 1/4 teaspoons instant yeast
1 1/2 cups lukewarm water
1 teaspoon honey
1/2 cup extra-virgin olive oil
Sauce, recipe follows
5 ounces sliced pepperoni
15 deli-style slices Monterey Jack cheese (about 8 ounces)
Dried oregano, for garnish
Red pepper flakes, for garnish
Freshly grated Parmesan, for garnish
Sauce:
One 14-ounce can crushed tomatoes
2 tablespoons extra-virgin olive oil
3/4 teaspoon kosher salt
1/4 teaspoon granulated sugar
1 clove garlic, finely grated
Directions
Special equipment: two 18-by-13-inch rimmed baking sheets
Add the flour, salt and yeast to the bowl of a stand mixer and whisk to combine. Add the water, honey and 3 tablespoons of the olive oil to a 2-cup measuring cup. Whisk to combine. Add the water mixture to the mixer bowl and use a rubber spatula to incorporate the ingredients slightly. Attach the bowl to the stand mixer fitted with the dough hook and mix on low speed until the mixture forms into a ball and no loose flour is left at the base of the bowl, 3 to 4 minutes. Turn the mixer up to medium speed and knead for 2 to 3 minutes.
Pour the remaining olive oil into a 18-by-13-inch rimmed baking sheet. Turn the dough out onto the baking sheet. Turn it once to coat all the sides of the dough in the olive oil. Cover the pan with an inverted baking sheet of the same size and leave in a warm place to rise until doubled in size, about 2 hours.
After 2 hours, preheat the oven to 500 degrees F.
Remove the top baking sheet and, using the tips of your fingers, delicately stretch the dough until it almost reaches the edges of the pan. Cover again with the rimmed baking sheet and let the dough rest while you make the Sauce (see recipe below).
Uncover the dough and delicately stretch the dough to reach all the edges of the pan again. If the dough springs back too much, let the dough sit for another 5 to 10 minutes before trying to stretch it further. Once the dough is stretched to fit the pan, top it with the sauce. Cover the sauce completely with the pepperoni, then top the pepperoni with the sliced cheese. Transfer the pizza to the oven and bake until the cheese is lightly browned in spots and the crust is golden, 15 to 20 minutes.
Remove the pizza from the oven and use a large spatula to transfer it to a cutting board. Top with dried oregano, red pepper flakes and Parmesan. Cut into 16 squares and serve immediately.
Sauce:
Yield: About 1 cup
Add the tomatoes, olive oil, salt, sugar and garlic to a mixing bowl. Whisk to combine and set aside.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp
▶ WEBSITE: https://www.foodnetwork.com
▶ FULL EPISODES: https://watch.foodnetwork.com
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TWITTER: https://twitter.com/FoodNetwork
#ValerieBertinelli #ValeriesHomeCooking #FoodNetwork #FocacciaPizza
Valerie Bertinelli’s Focaccia Pizza | Valerie’s Home Cooking | Food Network
source
Chef Amanda Rockman and Chef Vicki Wells battle it out for the chance to face Bobby Flay in the kitchen. With actress Busy Philipps and Chopped’s Ted Allen judging the first round, both competitors must make bananas the star of the plate. Vicki serves up a caramelized banana Napoleon, while Amanda answers with pain perdu topped with whiskey caramel banana sauce and brûléed banana. Only one chef will earn the opportunity to challenge Bobby Flay. #BobbyFlay #FoodNetwork #BeatBobbyFlay
Catch #BeatBobbyFlay on Tuesdays at 9|8c!
To Beat Bobby Flay, you’re going to have to get to him first! In this competition series, two talented chefs go head-to-head for the chance to put their culinary skills to the test against Bobby Flay. The winner moves on to the ultimate battle — facing off against Bobby Flay — but not without an advantage: our challenger chooses the dish they will both be judged on. Can Bobby come up with the winning dish with no time to prepare? In this competition, the challenger may get to call the dish, but it’s anyone’s game.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ SUBSCRIBE: https://foodtv.com/4uJPKhw
▶ WEBSITE: https://www.foodnetwork.com
▶ STREAM ON HBO MAX: https://foodtv.com/StreamOnHBOMaxYT
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TIKTOK: https://www.tiktok.com/@foodnetwork
Beat Bobby Flay: This Battle Is Bananas! 🍌🔥 Full Episode Recap | S14 E13 | Food Network
source
Upgrade a burger with bacon and frizzled onions like Kardea does for a decadent dish!🥓🍔
Catch #DeliciousMissBrown, Saturdays at 12|11c, from 9/5/20 to 10/24/20.
Get the recipe ▶https://foodtv.com/31BDVhN
Subscribe to Food Network ▶ http://foodtv.com/YouTube
Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother’s kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Steakhouse Burgers
RECIPE COURTESY OF KARDEA BROWN
Level: Intermediate
Total: 1 hr 5 min
Active: 1 hr 5 min
Yield: 4 servings
Ingredients
Canola oil, for frying
8 slices thick-cut bacon
1/2 medium red onion, sliced into 1/4-inch rings
1/2 cup buttermilk
1 cup flour
1 teaspoon House Seasoning, recipe follows
2 pounds 80/20 ground beef
1/2 teaspoon garlic powder
Kosher salt and freshly ground black pepper
1/2 head iceberg lettuce, cut into 1/2-inch slices
1/2 cup to 1 cup Blue Cheese Dressing, recipe follows
4 brioche buns
4 large cherry tomatoes
House Seasoning:
1/4 cup garlic powder
1/4 cup onion powder
1/4 cup sweet paprika
1/4 cup kosher salt
1/4 cup freshly ground black pepper
Blue Cheese Dressing:
2/3 cup buttermilk
2/3 cup sour cream
2 tablespoons minced chives
1/2 teaspoon garlic salt
Freshly ground black pepper, to taste
1 cup crumbled blue cheese
Directions
Special equipment: a meat thermometer
Heat 2 inches of oil over medium-high heat in a medium heavy-bottomed saucepan to 365 degrees F.
While the oil is heating, add the bacon to a large skillet over medium-high heat and cook until crispy and brown on both sides, about 10 minutes. Remove to a paper towel-lined plate. Reserve 2 tablespoons bacon fat in a small bowl and set aside to cool.
Place the onions in the buttermilk. Add the flour to a bowl or shallow baking dish. Scoop out a few onions at a time and dredge in the flour, shaking to remove any excess flour. Add to the hot oil and fry until golden brown and crispy, about 4 minutes, then remove to a baking sheet with a wire rack and sprinkle with House Seasoning while still hot. Repeat with the remaining onions and set aside.
Using your hands, mix the ground beef along with the cooled, reserved bacon fat and the garlic powder. Form the mixture into 4 loosely packed equal-sized patties with a slight dimple in the center to prevent them from doming. Place onto a baking sheet or large plate and sprinkle both sides of each patty generously with salt and pepper. Heat the skillet that was used to cook the bacon over medium heat. Add the burger patties, dimple side up, and cook on the first side, 5 to 6 minutes. Flip the patties and cook until the internal temperature of the burger is 135 to 140 degrees F for medium (the internal temperature will continue to rise when you remove the burger from heat to reach the ideal temperature of 145 degrees F), about 5 minutes more. Remove the patties from the skillet.
Add the brioche buns to the same skillet and toast until lightly browned.
To build the burgers, add one patty on top of a toasted brioche bun half. Drizzle over a couple tablespoons of the Blue Cheese Dressing. Top with a few fried onions, a slice of iceberg lettuce, another drizzle of Blue Cheese Dressing and two slices bacon. Top with the second half of the bun and place a cherry tomato on top, using a steak knife as a skewer to hold the burger together. Serve immediately.
House Seasoning:
Yield: 1 1/4 cups
Stir together the garlic powder, onion powder, paprika, salt and pepper in a medium bowl. Keep in an airtight container for up to 6 months.
Blue Cheese Dressing:
Yield: 1 1/2 cups
Whisk together the buttermilk, sour cream, minced chives, garlic salt and black pepper in a small bowl until well combined. Stir in the blue cheese crumbles. Refrigerate until ready to use.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp
▶ WEBSITE: https://www.foodnetwork.com
▶ FULL EPISODES: https://watch.foodnetwork.com
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TWITTER: https://twitter.com/FoodNetwork
#DeliciousMissBrown #KardeaBrown #FoodNetwork #Steakhouse #Burgers
Kardea Brown’s Steakhouse Burgers | Delicious Miss Brown | Food Network
source
Guy Fieri visits Gloria’s Cafe in Los Angeles, where family recipes are served up, including carne adobada, a traditional marinated dish packed with spices and tons of flavor. #FoodNetwork #GuyFieri
Watch #DDD, Fridays at 9|8c!
Subscribe to Food Network ▶ http://foodtv.com/YouTube
Guy Fieri takes a cross-country road trip to visit some of America’s classic “greasy spoon” restaurants — diners, drive-ins and dives — that have been doing it right for decades. Catch a new episode of #DDD every Friday at 9|8c!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Visit Gloria’s Cafe: https://www.gloriascafe.com
Follow them: https://www.instagram.com/gloriascafe
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶️ SUBSCRIBE: https://foodtv.com/4uJPKhw
▶️ WEBSITE: https://www.foodnetwork.com
▶️ STREAM ON HBO MAX: https://foodtv.com/StreamOnHBOMaxYT
▶️ FACEBOOK: https://www.facebook.com/FoodNetwork
▶️ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶️ TIKTOK: https://www.tiktok.com/@foodnetwork
Guy Tastes a Mexican Classic in Los Angeles 🌶️🔥 Diners, Drive-Ins and Dives | Food Network
source
Michael Voltaggio is left speechless as his longtime friend, Alex Stupak, enters the Triple Threat kitchen. Will this culinary rebel win the glory and title of ‘Titan Annihilator’? Michelin Star chef, Buddha Lo, will be the judge of that.
#FoodNetwork #FullEpisode #BobbyFlay #TripleThreat
Watch #BobbysTripleThreat, Tuesdays at 9|8c!
Subscribe to Food Network ▶ http://foodtv.com/YouTube
Culinary icon Bobby Flay has created the toughest culinary competition yet! To win, one highly skilled chef takes on Bobby’s three culinary Titans — Brooke Williamson, Ayesha Nurdjaja and Michael Voltaggio. The chef competes against a different Titan in three head-to-head cooking rounds featuring surprise ingredients. If the competitor can beat the Titans’ combined score, they’ll walk away with $25,000.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ WEBSITE: https://www.foodnetwork.com
▶ STREAM ON HBO MAX: https://foodtv.com/StreamOnHBOMaxYT
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TWITTER: https://twitter.com/FoodNetwork
▶ TIKTOK: https://www.tiktok.com/@foodnetwork
Bobby’s Triple Threat FULL EPISODE (Season 5, Episode 1) | Food Network
source
Ina Garten’s Panko-Crusted Salmon is coated in dijon mustard and a crispy panko crust with parsley and lemon zest for an easy, flavorful dinner.
#InaGarten #BarefootContessa #FoodNetwork #Salmon
Get the recipe ▶ https://foodtv.com/3sGACUw
Subscribe to Food Network ▶ http://foodtv.com/YouTube
Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Panko-Crusted Salmon
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 35 min
Prep: 15 min
Inactive: 10 min
Cook: 10 min
Yield: 4 servings
Ingredients
2/3 cup panko (Japanese dried bread flakes)
2 tablespoons minced fresh parsley
1 teaspoon grated lemon zest
Kosher salt and freshly ground black pepper
2 tablespoons good olive oil
Four 6- to 8-ounce salmon fillets, skin on
2 tablespoons Dijon mustard
2 tablespoons vegetable oil
Lemon wedges, for serving
Directions
Preheat the oven to 425 degrees.
In a small bowl, mix together the panko, parsley, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Drizzle with the olive oil and stir until the crumbs are evenly coated. Set aside.
Place the salmon fillets, skin side down, on a board. Generously brush the top of the fillets with mustard and then sprinkle generously with salt and pepper. Press the panko mixture thickly on top of the mustard on each salmon fillet. The mustard will help the panko adhere.
Heat the vegetable oil over medium-high heat in a 12-inch cast-iron skillet or large heavy, ovenproof pan. When the oil is very hot, add the salmon fillets, skin side down, and sear for 3 to 4 minutes, without turning, to brown the skin.
Transfer the pan to the hot oven for 5 to 7 minutes until the salmon is almost cooked and the panko is browned. Remove from the oven, cover with aluminum foil, and allow to rest for 5 to 10 minutes. Serve the salmon hot or at room temperature with lemon wedges.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ SUBSCRIBE: https://foodtv.com/4uJPKhw
▶ WEBSITE: https://www.foodnetwork.com
▶ STREAM ON HBO MAX: https://foodtv.com/StreamOnHBOMaxYT
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TIKTOK: https://www.tiktok.com/@foodnetwork
Ina Garten’s 5-STAR Panko-Crusted Salmon 🍽️ 🤩 Barefoot Contessa | Food Network
source
-
Other3 years ago
Economic crisis Predictions|Bloomberg Surveillance 11/08/202…
-
Other3 years ago
Suppers Around The World – Tasty Recipes Please recognize th…
-
Food3 years ago
Kardea Brown’s Cheesy Hash Brown Casserole | Delicious Miss Brown | Food Network
-
Politics3 years ago
Russia hawks to Putin apologists: GOP stonewalls Ukraine aid, Tucker Carlson’s trip to Moscow
-
Other3 years ago
Giada De Laurentiis Makes Pan-Fried Zucchini w/ Anchovy Vina…
-
News3 years ago
White House warns of Russia invasion in Ukraine before end of Olympics
-
Sports3 years ago
Top 10 Saves from Week 13 of the 2021-22 NHL Season
-
Other3 years ago
Just how beginner Vivek Ramaswamy is gaining some Trump foll…
-
Other3 years ago
MaxMara Spring/Summer 2013 FULL SHOW|Milan Fashion Week MFW|…
-
Politics2 years ago
George Conway: ‘Lying, intimidating, bullying. That’s Trump at his worst, and that’s Trump always’
@katw01
December 22, 2023 at 10:49 am
Fabulous recipe and great instruction, my go to #recipe ✌️🕉
@bugsycline3798
December 22, 2023 at 10:49 am
I cried when she said Ed's hand prints were there now…
@KATZGATZ
December 22, 2023 at 10:49 am
Barones is my favorite pizza in the world
@pennytrue2741
December 22, 2023 at 10:49 am
I wonder why they cancelled her show. Is it because of her divorce and she wanted time or hmm
@kristinabolba1351
December 22, 2023 at 10:49 am
love barrones it is gone soooooooooooo sad
@kayleensadventures7204
December 22, 2023 at 10:49 am
First time making focaccia and it was delicious! I can't believe how easy it was. I made half pepperoni and half prosciutto, arugula and parm cheese. I will be making this often. Thanks for sharing!
@ruthietreselan
December 22, 2023 at 10:49 am
Wow amazing technique with dough
I'm making this but with fewer pepperoni's….that was an unbelievable amount of peoperonis
@terim2017
December 22, 2023 at 10:49 am
Love her bring her back
@stephenvalente3296
December 22, 2023 at 10:49 am
Lovely looking, but I prefer plain Focaccia, and would reserve the ingredients used here for a standard freshly made pizza base.
@claudiamaron5998
December 22, 2023 at 10:49 am
Eu amo a Valerie ❤❤❤❤❤❤
@MrBetc
December 22, 2023 at 10:49 am
Ohhh looks so yummy, I can't wait to make this. I have always used Monterey Jack for my pizza, actually I use it alot lol, swiss for my pasta, and have always added a bit of honey instead of sugar to my pizza or pasta sauce, works awesome .
@ritatan7930
December 22, 2023 at 10:49 am
Valerie, my husband makes pizza every other weekend for the kids next door and our grandchildren, we are going to try your pizza out, your pizza is looks amazing 😊😊
@carriejohnson702
December 22, 2023 at 10:49 am
I always wondered how focaccia got the indents! This looks amazing!
@ld9053
December 22, 2023 at 10:49 am
I'm Italian and this is not focaccia. Sorry.
@christinemiller5360
December 22, 2023 at 10:49 am
My mom puts a teaspoon of sugar in every recipe that has tomatoes so the acidity doesn't upset her stomach. Great recipe!
@shantellknowles341
December 22, 2023 at 10:49 am
I love it keep up the amazing work
@cem2756
December 22, 2023 at 10:49 am
"Ed's still there, so you can go visit him"…..bless her precious sweet soul, she loved him so much
@Julie-kb3mo
December 22, 2023 at 10:49 am
💜
I love Valerie.
@ledzepgirlnmful
December 22, 2023 at 10:49 am
Thank you Valerie for this amazing recipe. I can't wait to try this out !!!
@vivandav67
December 22, 2023 at 10:49 am
That looks divine…focaccia as pizza…yes!
@bonniesnith6904
December 22, 2023 at 10:49 am
Gates over over cooks sauce
@ivyc7336
December 22, 2023 at 10:49 am
Ok I've gotta try this recipe! Thanks Valerie!!
@Jp-eo8mx
December 22, 2023 at 10:49 am
My Italian grandpa used to bring us this from an Italian bakery in Chicago but t just had sauce no cheese. I think. I was only 6 when he died.
@lolodee3528
December 22, 2023 at 10:49 am
I sometimes par- bake my crust for 5-8, remove & rub garlic cloves over it, then sauce/cheese it & return to bake. I onion/garlic up my sauce first too… THIS is the recipe for pizza at home. Thanks! You can put almost anything on top, it's hard to ruin it….
@sidneycook3196
December 22, 2023 at 10:49 am
yuuuuuuuuuummmmmyyyyyyyyyyy😄
@Wiantjie1989
December 22, 2023 at 10:49 am
Salt should never touch the yeast because it kills the yeast. Just something that should be remembered.
@violetryan
December 22, 2023 at 10:49 am
This pizza recipe is one of the best we have ever tasted, such a simple recipe filled with amazing flavors. It has become our go to recipe, Thanks Valerie.
@praisedalord58
December 22, 2023 at 10:49 am
Oh my goodness!!! It’s delicious and hubby approved! It’s the best pizza ever!!!
@praisedalord58
December 22, 2023 at 10:49 am
Making it now!! Can’t wait to eat some! Thank you for sharing! ❤
@thespaceram2879
December 22, 2023 at 10:49 am
Now I see why Valerie gained weight. All that tempting good cooking that she does. Boy she can cook.
@tobillaz
December 22, 2023 at 10:49 am
Che paese di squilibrati…la pizza così non la mangerebbero neanche sotto tortura cinese gli italiani…non mandate in onda queste sconcezze o al max se proprio non ne potete fare a meno NON CHIAMATELA PIZZA MA IMPIASTRO!!!!!! VERGOGNA!!!!
@mamalulu2841
December 22, 2023 at 10:49 am
The size of pan please
@corinnedagostino4687
December 22, 2023 at 10:49 am
wow – yum – got to try this.
@samirisen7707
December 22, 2023 at 10:49 am
Boycott Valerie for her anti- American statement on the fourth! Shame on her for her Woke elite comment! America is so great she has made a fortune here. If she does not believe in freedoms and liberties she is free to move out. Let’s see if she can make that cash In Russia or China. Give them your elite views while living in another country my dear.
Hollywood has crossed the line on lies and hate for our country! Shameful and never will watch her in anything.
@skammer2007
December 22, 2023 at 10:49 am
Valerie is HOT
@elostazaelostaza3673
December 22, 2023 at 10:49 am
Very very good
@iamwhoiamd7056
December 22, 2023 at 10:49 am
That looks so darn good
@clip012
December 22, 2023 at 10:49 am
4:56 who is "Ed" ?
@susnorth40
December 22, 2023 at 10:49 am
😇 rest in pease Ed, unmatched and a true legend 🤘 Tks for this Val, we saw Wolfe on Shiprocked a few yrs ago. We had VIP he is deadly on base. Def will make your recipe ! Stay safe and well, ❤️🇨🇦
@gonzaler99
December 22, 2023 at 10:49 am
What that hellis a fukkie pizza?
@allentrice1547
December 22, 2023 at 10:49 am
😋🍕🍕 Want pizza?! 🍕 I love pizza! 🍕 I love 😘💕 her as well as Valerie did that! Especially pizzas! 🍕🍕🍕
@edlobato1251
December 22, 2023 at 10:49 am
Pizza served with love!
@cherylcalac8485
December 22, 2023 at 10:49 am
Awesome, looks very delicious ❣️🙂
Love your videos!!
@pacicinchiaricurri2236
December 22, 2023 at 10:49 am
This is like the easiest way to make pizza.
@claratucker5099
December 22, 2023 at 10:49 am
Mmm
@wellofcire
December 22, 2023 at 10:49 am
is this the same woman who was a spokesfanatic for……Jennay Craigguh….?…..this show is a pretty blatant abandonment of that phase…..
@mindyharriton3928
December 22, 2023 at 10:49 am
Mmmmmmmmm Valerie❤️ 🌠