For many families, pizza night at home means greasy, expensive pizza that takes an hour or longer to be delivered. Let’s Make Pizza! changes all of that by making family pizza night what it should be—delicious, fun, and easy!
With 75 recipes to get you and your kids cooking together, Let’s Make Pizza! has taken family pizza night back to basics in the best of ways. These tried-and-true techniques from Kathryn Kellinger, author of Simple Italian Snacks and Simple Italian Sandwiches, make pizza night stress-free and totally crave-worthy. This pizza cookbook offers a variety of options that keep everyone in mind: from gluten-free eaters and vegans to the pickiest kids at the dinner table.
You’ll find fresh ideas for customization—dress up a simple pizza with “Adventurous Additions,” or tone down more fanciful offerings with “Keep It Simple” tips—and a range of sauce and dough recipes to whip up tailor-made pies that will please every palate.
While the Prosciutto-Arugula pies are truly guest-worthy, the Four-Cheese pizza is sure to be a hit with the kids. and with parlor classics like Simple Pepperoni pizza and Hawaiian, there’s a range of mouth-watering pizza recipes to satisfy everyone at the table.
Bring the family together by saying Let’s Make Pizza! and create some memorable moments in the kitchen tonight.
This pizza cookbook is a collection of 25 delicious pizza recipes that can be prepared easily at home.
What makes a pizza perfect? There might have been many instances in your life where you ate a slice of pizza and couldn’t help but say it was the best you ever had.
“Vegans, rejoice—Julie Hasson has given pizza a plant-strong makeover. With a dazzling array of globally inspired toppings, pizza night will be healthier—and more fun—than ever before!”
—Nava Atlas, author of Wild About Greens and Vegan Holiday Kitchen
“Julie Hasson has brought her incredibly talented baking skills and vegan ethos over to the savory side with this compelling and thorough take on vegan artisan pizza. Classic pizzas such as garlic, sausage, and onion pizzas are reimagined and every bit as flavorful and toothsome as their traditional counterparts. i’m ready to make seasonal, vegetable-laden pizzas such as a corn, pesto, zucchini, and tomato pizza or even a sweet potato and kale pizza for my next pizza party. These are appealing, fun, and doable recipes for the vegan pizzaiolo at home.”
—Diane Morgan, author of Roots: The Definitive Compendium
“Julie Hasson has broken all the rules for pizza and taken it to uncharted territory. no longer is it about gooey cheese and tired toppings—it’s about combinations of flavors so fun and original that it boggles the mind. How about a Korean Bibimbap or Chili Mac pizza? or one that marries peanut butter with barbecue sauce for a peanut Barbecue pizza? if you want the classics, you’ll find those, too. after reading Julie’s recipes, who needs pepperoni?”
—Miyoko Schinner, author of Artisan Vegan Cheese and cohost of Vegan Mashup
No matter what the first day of a new week throws at you, no matter how looming the rest of the days before the weekend seem, a truly, madly delicious pizza promises something familiar, something reliable, something known. It's confirmation that all the heaviness of the world will be held at bay--if only for a little while--by a combination of bubbling mozzarella, sweet fennel sausage, and balsamic-glazed radicchio.
Beginning with the "Mother Crust" recipe, Lenzer argues that pizza dough is a tabula rasa for whatever healthy fresh ingredients you have on hand. To make pizza a nightly affair, she suggests preparing the dough on Sunday--in less than 30 minutes--freezing it, and simply transferring it to the fridge to thaw on the morning you plan to cook. Lenzer gives the timestrapped home cook countless combinations for a healthy, delicious (and quick!) weeknight meal.
Balancing lighter healthy alternatives like summer squash with lemon zest and ricotta with indulgent options such as skirt steak, cress, and gorgonzola, in addition to bonus recipes including "Salad thoughts," "Small bites," and even a few ideas about wine, this book covers all the bases. Lenzer's comforting voice adds a homey touch to her artisanal recipes and immaculately styled photos.
from the bestselling authors of the ground-breaking Artisan Bread in Five Minutes a day comes a much-anticipated new cookbook featuring their revolutionary approach to yeast dough in over 100 easy pizza and flatbread recipes.
With nearly half a million copies of their books in print, Jeff Hertzberg and Zoë François have proven that people want to bake their own bread—as long as they can do it quickly and easily. When fans hailed their pizza and flatbread recipes as the fastest in their books, Jeff and Zoe got busy creating all new recipes. With a batch of their stored dough in the fridge and a pre-heated oven or backyard grill, you can give your family what they crave…
Home-made, mouth-watering pizzas, flatbreads, and sweet and savory tarts, prepared in minutes!
in Artisan Pizza and Flatbread in Five Minutes a day, Jeff and Zoë show readers how to use their ingenious technique to make lightning-fast pizzas, flatbreads, and sweet and savory tarts from stored, no-knead dough. in addition to the classic flatbread doughs and pizza crusts, there are alternatives with whole grain, spelt, and gluten-free ingredients, and the authors include soups, salads, and spreads that turn flatbreads or pizza into a complete meal. in just five minutes a day of active preparation time, you can create favorites like Classic Margherita, Pita pockets, Chicago Deep Dish, White Clam Pizza, and Blush Apple Tart. Artisan Pizza and Flatbread in Five Minutes a day proves that making pizza has never been this fast or easy. So rise…to the occasion and get baking!
The Secret to The Perfect
Pizza Is Your Grill!
John Delpha shows you the easy yet incredible way to make pizza on the grill—gas or
charcoal—to create a unique, crispy crust with a little chew and an unforgettable smoky
and cheesy flavor. With just a few minutes and a little technique, you will be serving pizza
off your grill inspired by Al Forno in Providence, RI, where John worked and where the
owner, George Germon, famously invented the grilled pizza thirty-five years ago.
Depha offers up his terrific dough recipe for purists, and also uses store-bought dough for
absolutely delicious results. His cheese blend is simple, balanced and perfectly tangy paired
with his favorite topping combinations assembled in this amazing collection of pizza recipes.
Everyone who tries this pizza raves about it. It's simple, fun, delicious, amazing and
unforgettable—made the right way.
Now with a revolutionary gluten-free pizza dough recipe, Pizza on the Grill just got a whole lot better. The original edition has been the best-selling grilled pizza book since it was published in 2008. Just when you thought it couldn’t get any better, this brand-new edition makes pizza accessible to those who have to - or want to - cut out gluten from their diet. Bigger and better, this expanded edition includes step-by-step instructions for working with regular and gluten-free pizza dough.
Pizza and Grilling – a sure-fire combination. Americans love pizza and Americans love to grill. Put them together and you have your own at-home version of a wood-oven pizza, straight from your gas or charcoal grill. in this expanded edition of Pizza on the Grill, you get a delicious, easy-to-work-with gluten-free dough, 10 new creative recipes along with all the original to-die-for recipes for kid-friendly, dessert, and knock-your-socks-off pizzas—plus nibbles & noshes, and more.
Addictively delicious pizzas to satisfy every craving. You can stick with the classics and fire up All-American Pepperoni Pizza or Very Cheesy Pizza, or indulge yourself with Kung Pao Cashew Chicken Pizza. Explore new culinary shores with Smokin' Salmon Pizza and day after Thanksgiving Pizza or have a field day at the farmer's market and enjoy Fire-Roasted Veggie Pizza and Pumpkin Palooza Pizza.
Pizza isn't just for dinner anymore. Surprise and delight your brunch guests with Artichoke Benedict Pizza, or serve up a memorable ending to your meal with Caramelized Pear and Roasted Walnut Pizza, orange Chocolate Truffle Dessert Pizza, or the new heart-shaped Sweetheart Pizza. Authors Elizabeth Karmel and Bob Blumer give you the goods you need to make perfect pizza every time, whether you own a gas or charcoal grill. Wine pairings and other beverage suggestions as well as tasty nibbles and salads round out the book.
I have always had a passion for fire and wood ovens. Anthony's own love for cooking with fire is contagious and his knowledge about wood-fired pizza is all encompassing. This is an inspiring and well-written book from a teacher you can really trust!—Alice Waters, author of The Art of Simple Food and Owner of Chez Panisse Restaurant
from Anthony Tassinello, chef at Berkeley’s famed Chez Panisse, your must-have pizza cookbook for making mouth-watering meals from your wood-fired pizza oven—from classically simple Margherita pizza to more exciting and challenging recipes.
from those first drawn-out moments when the blistering dough rises against the oven floor to that steamy first bite, chef Anthony Tassinello walks you through the time-tested tradition of preparing—and savoring—a perfect wood-fired oven pizza. Tassinello shares need-to-know tips and techniques for crafting palate-pleasing pizzas, calzones, hand pies, focaccia, and more, while reminding us all of the joy of gathering friends and family over a mouth-watering home-cooked meal. With over 85 recipes ranging from fresh takes on classic pizzas to inspired new combinations, plus a bonus “beyond pizza” chapter that showcases the versatility of wood-fired cooking, this is the go-to wood-fired pizza oven resource for 21st century home cooks.