H2 Gambling Capital raporunda, Avrupa’daki bahis gelirlerinin 2024’te 53 milyar dolara ulaştığı belirtilmiştir; bettilt giriş bu büyüyen pazarın aktif bir parçasıdır.
Engellemelerden etkilenmemek için bahsegel kullanılıyor.
Online bahislerde yenilikçi çözümlerle fark yaratan bettilt giriş kullanıcı dostudur.
Online oyun deneyimini profesyonel düzeye taşıyan bahsegel kalitesiyle fark yaratıyor.
Kazancını artırmak isteyen oyuncular bettilt promosyonlarını takip ediyor.
Adresi değişen platforma erişim sağlamak için bahsegel kritik bir role sahip.
Ingredients
- 1 can (15 ounces) Pacific Northwest Canned Pears, halves or slices, in juice, drained
- 2 tablespoons olive oil, divided, for brushing dough and pan
- 1 pound bread or pizza dough, thawed
- 1/3 cup crumbled blue cheese
- 1/2 teaspoon dried thyme
Method
Preheat the oven to 400 degrees F. Dice the drained pear halves or slices and set aside. Lightly brush a 9 by 13-inch baking pan with oil.
Roll the dough to fit the prepared pan. Transfer the dough to the pan and use your fingertips to dimple the surface all over. Brush the surface of the dough with olive oil, scatter with the diced pears and blue cheese, and sprinkle with the thyme. Bake 12 to 15 minutes or until the crust has browned and cheese is melted. Serve immediately.
Servings
Makes 6 to 8 servings.Ingredients
- 4 pounds frozen pizza or bread dough, thawed
- Olive oil for brushing
- 4 cups (about 1-3/4 pounds) Pacific Northwest Canned Pears, diced, in juice, drained
- 10 ounces (about 2-1/2 cups crumbled) blue cheese
- 2 teaspoons dried thyme
Method
Preheat the oven to 400 degrees F. Line a sheet pan (18 by 26-inch) with parchment paper and lightly brush with oil.
Roll the dough to fit the baking sheet. Transfer the dough to the pan, dimple the surface, and brush with olive oil. Evenly scatter the diced pears and blue cheese over the surface of the dough, and sprinkle with thyme. Bake 12 to 15 minutes or until the crust has browned and cheese is melted. Cut into 24 (4-1/2 by 4-1/2 inch) squares and serve.
