. . "Pizza je velk\u00FD kruhov\u00FD pl\u00E1t sv\u011Btl\u00E9ho chlebov\u00E9ho t\u011Bsta (kol\u00E1\u010D), naho\u0159e s n\u00E1pln\u00ED vyrobenou nej\u010Dast\u011Bji z raj\u010Dat, s\u00FDra a dal\u0161\u00EDch rozd\u00EDln\u00FDch ingredienc\u00ED, z\u00E1le\u017E\u00ED na druhu pizzy. Pe\u010De se v peci nebo troub\u011B. P\u016Fvodem poch\u00E1z\u00ED z It\u00E1lie a stala se obl\u00EDben\u00FDm j\u00EDdlem po cel\u00E9m sv\u011Bt\u011B."@cs . . . . . . . . . . . . . . . . . . . . . . . . . "pizzy"@cs . . "pizzu"@cs . "pizzeri\u00ED"@cs . . . . "215105"^^ . . "pizzeria"@cs . . . "7622"^^ . . . . "Pizza je velk\u00FD kruhov\u00FD pl\u00E1t sv\u011Btl\u00E9ho chlebov\u00E9ho t\u011Bsta (kol\u00E1\u010D), naho\u0159e s n\u00E1pln\u00ED vyrobenou nej\u010Dast\u011Bji z raj\u010Dat, s\u00FDra a dal\u0161\u00EDch rozd\u00EDln\u00FDch ingredienc\u00ED, z\u00E1le\u017E\u00ED na druhu pizzy. Pe\u010De se v peci nebo troub\u011B. P\u016Fvodem poch\u00E1z\u00ED z It\u00E1lie a stala se obl\u00EDben\u00FDm j\u00EDdlem po cel\u00E9m sv\u011Bt\u011B. Restaurace, ve kter\u00FDch se pizza p\u0159ipravuje, se naz\u00FDvaj\u00ED pizzerie.P\u0159ipravuje se pe\u010Den\u00EDm a v It\u00E1lii se obvykle skl\u00E1d\u00E1 z t\u011Bchto z\u00E1kladn\u00EDch surovin: ze st\u0159edn\u011B tuh\u00E9ho t\u011Bsta vyroben\u00E9ho z vody, mouky, soli a dro\u017Ed\u00ED raj\u010Datov\u00E9ho z\u00E1kladu (sugo di pomodoro) mozzarellyD\u00E1le lze p\u0159idat jak\u00E9koliv suroviny podle druhu pizzy, nap\u0159. olivy, sardinky, \u017Eampiony, cibule, sal\u00E1m, an\u010Dovi\u010Dky, ananas a mnoho dal\u0161\u00EDch. V z\u00E1vislosti na n\u00E1rodn\u00EDch zvyklostech toho kter\u00E9ho st\u00E1tu se v receptech nach\u00E1zej\u00ED i r\u016Fzn\u00E9 n\u00E1hrady a obm\u011Bny surovin."@cs . . . . . . "druhu pizzy"@cs . . "16521316"^^ . "pizze"@cs . . . . . . . . . . . . . . . "pizzerie"@cs . . . . . . . . . . . "pizza"@cs . . . "Pizzeria"@cs . . "Pizza"@cs . . . . . . . "pizz"@cs . "pizzou"@cs . "69"^^ . . . "Pizza"@cs . .