Editor's note: Philadelphia food writers Joy Manning and Tara Mataraza Desmond drop by each week with Meat Lite, which celebrates meat in moderation. Meat Lite was inspired by their book, Almost Meatless.
This is a cross between crispy flatbread and chewy pizza with extra flavor from the char of the grill. If you don’t have access to a grill, bake the dough in the oven as you would any other pizza. The topping is packed with flavor from just four ounces of turkey sausage and mushrooms spiked with a splash of malt vinegar for a bright, buttery lift.
Spring onions caramelize with the mushrooms underneath the sausage, and chives perk up the deep, earthy topping along with tangy goat cheese. The mushrooms and sausage can be roasted up to three days ahead and warmed through before adding to the grilled dough.
Editor's note: Philadelphia food writers Joy Manning and Tara Mataraza Desmond drop by each week with Meat Lite, which celebrates meat in moderation. Meat Lite was inspired by the book coauthored by the two, Almost Meatless, due out in spring 2009.
In Italian cuisine, antipasto is essentially the appetizer course. The word translates to “before the meal," and it’s a wonder that anyone’s appetite ever makes it to the main course given the delicious array offered on a typical antipasto platter.
Mixed greens, marinated vegetables, roasted garlic, an assortment of cheeses and wispy slices of smoked and cured meats, like salami, prosciutto, and soppressata, all add up to a perfectly satisfying meal.
This pizza makes antipasto the main course (though you could certainly serve it as an appetizer instead) and is a tasty reminder of how far just a bit of good quality, flavorful meat will go. Soppressata ranks among my personal favorites in the dry-cured salami category for its rich flavor, salty edge and subtle chewiness. I opt for sweet slicing soppressata in this recipe, but feel free to request the hot variety (do specify “slicing soppressata” when ordering, which will ensure you end up with wide, thin slices that blanket the dough, as opposed to small, thick chunks). If you prefer different types of vegetables, feel free to swap them for the suggestions here. Don’t skip the chopped greens, lightly dressed with simple vinaigrette—often the bed of an antipasto plate—as the final topping.
Posted by Adam Kuban, December 24, 2008 at 10:00 AM
Jim Lahey rose to internet fame—or at least his no-knead bread dough technique did—in late 2006. I remember joking that the bread dough was a nice trick but that I'd be absolutely impressed with a no-knead pizza dough.And so here comes Chef John with the adaptation.His video recipe, after the jump.
The dough looks pretty damn stretchy and good-to-go, but I'd probably advise building the pizza up on a pizza peel and cooking it on a very hot preheated pizza stone rather than on a sheet pan as Chef John does here. I'll cop to being a pizza snob, too, and would avoid the Jack cheese in favor of mozzarella and a dusting of good Parmesan.
Now if only someone can produce a pizza that kneads, stretches, sauces, and tops itself, then we'll be in business.
Everyone has a food that they love so much or crave so often that they will eat it even after just having finished Thanksgiving dinner. For me, that food is white pizza. If I am presented with a slice, or see it in a window or among the pizza pies at the pizzeria, I will eat it. If you feel the same way, then this quintessential white pizza recipe can turn your oven into your favorite New York corner pizza place.
My only edits would be that if you're really craving a white pie, buy the dough at the best local pizzeria near you, as this dough takes a day to be ready. Also, most pies I've seen have mozzarella on top, as well as ricotta, so you could always adapt and add a bit of that as well.
Pizza can be more versatile than we tend to think, and this one has neither sauce nor cheese. But pizza dough is a creative base for this season's iconic Concord grapes. Mario's basic dough recipe follows, but if you do buy your dough from the local pizzeria, this grilled bread is a sweet and salty cinch.
Daring Bakers is sort of an online happening. Hundreds and hundreds of bloggers participate. Each month, one blogger or a group of bloggers "hosts" a recipe and acts as a hub for the participants. Then, all the bakers who fancy themselves daring make the recipe, tweaking it, adding their own spin and personality, etc. They then post their results on the specified due date. This month's challenge was pizza. Awesome. It was hosted by Rosa's Yummy Yums.
This past Wednesday was the turn-in date, and I've been having fun the last few days watching results as people complete the project and post to their blogs. The seed recipe was Peter Reinhart's Neapolitan pizza dough, which I've had good luck with myself.
Brownie of Blondie and Brownie tipped me to this awesome event. Here's her entry, which combines street cart food (chicken tikka) with pizza:
Jamie Oliver may sound English, but deep down he's really Italian—take, for example, his new chain of Jamie's Italian restaurants slowly spreading their way through England, from Oxford to Bath and beyond. In his book Jamie's Italy, he offers these crisp, petite pizzas as the Italian street food answer to papadum (very popular in the UK)—fried as the "first-ever pizzas were."
Embellished only with buffalo mozzarella, plum tomato sauce, and torn strips of basil, anointed in the fryer and thereafter with a drizzle of golden oil, it's perhaps their simple old-fashionedness that renders them so fresh and modern.
According to the California Pizza Kitchen Family Cookbook, this recipe is "pumpkin pie on a pizza crust." This little jack-o-lantern gives a new life to the phrase "pizza pie," and from one pizza and pie lover to another, why not? Cute for kids, playful for adults. It’s time for some face on your pie, instead of a pie in your face. And now you have the recipe to the famous CPK honey-wheat crust.
After getting an email about this recipe from Mark H. (aka Famdoc in the comments), I took the liberty of translating it from the French. If you're fluent in française, do click to the original, as my translation may be a bit shaky. ;)
In place of the oregano, Mark recommends using a handful of various fresh herbs from the garden (or market): basil, thyme, oregano and rosemary.
For the dough:
30 g yeast
300 g flour
15 cl milk
10 cl olive oil
A pinch of salt
For the toppings:
1 kg cherry tomatoes
10 g dried oregano
5 cl olive oil
Basil, to taste
100 g Niçoise olives
Salt and freshly ground pepper
1. Dissolve yeast in a little warmed milk. In a large bowl, mix the yeast with the flour, 15 cl milk, the olive oil, and the salt. When the dough becomes flexible, spread it out it in an oiled pan about 30 centimeters (12 inches) in diameter.
2. Let rise 2 hours at room temperature. Preheat oven to 210°C (410°F). Wash, équeutez???, wipe, and cut tomatoes in half.
3. Lay out tomatoes in a rosette on the dough. Salt and pepper the tomatoes, and sprinkle the oregano over. Then give it a nice pour of olive oil. Bake for 20 to 30 minutes. Remove from oven, let cool a bit, and serve after adding the olives and basil.
Pizza may have originated in Italy but by now it's also an American classic, from Chicago's deep dish pies to New York's thin-and-foldable slices. What better way to celebrate the 4th of July than with a backyard grilled pizza party?
Grilling pizza is incredibly easy, and yields outstanding results. The crust becomes crisp, bubbly, and charred; the vegetables caramelize; and the cheese melts and retains a bit of smoky flavor. While making your own dough is certainly an option, store-bought fresh or frozen dough works just fine, and when it comes to toppings the only limit is your imagination.
Today's Cook the Book recipe, excerpted from Grill Every Day by Diane Morgan, is for Grilled Sweet Onion, Thyme, and White Farmhouse Cheddar Pizza. Pair it with a tomato salad and blueberry pie to round out the holiday colors!
Win 'Grill Every Day'
In addition to excerpting a recipe each day this week, we're giving away five copies of Grill Every Day. Enter to win here.
I'm not the biggest fan of the whole wheat crust, but I know a lotta folks are. If you've been looking for a recipe to make your own wheaty crust, look no further, homeslices: Whole Wheat Pizza Crust Recipe.
Last week came the moment I’ve been anxiously anticipating for a while now: my obstetrician told me I’ve started gaining weight a little too quickly. My long walks and yoga are no match for the amount of dessert I’ve been eating and bread I’ve been baking, and I had to sit there feeling foolishly self-indulgent while she advised me to cut back on carbs and focus on lean protein and vegetables. Which I have been—I’ve just been following the fish and broccoli up with ice cream, cookies, or thick slabs of bread and butter.
At least it’s an exciting time of year to start ramping up vegetable consumption. I remembered Patricia Wells’s whole-wheat pizza crust and resolved to bring it back into the rotation, topped with whatever I bring home from the Greenmarket and can’t figure out how to use. This is a thin, delicate crust: it doesn’t do well with pools of tomato sauce and gobs of cheese but is a nice match for sautéed vegetables with just a sprinkling of cheese, or herbs, or tomato rounds, when those come along. Since my usual crust uses 3 or 4 cups of flour to make the same amount of pizza, I don't feel so bad about the cup and a half of flour called for here.
Posted by Adam Kuban, November 7, 2007 at 11:00 AM
Mark Bittman (aka "The Minimalist") suggests a novel way of preparing pizza in today's New York Times: pan-frying it.
Take pizza dough and shape it—small disks are best—then fry it in enough olive oil to crisp the bottom. Then flip it.
If the toppings are hot (as, for example, tomato sauce might be) or the quantities small (a bit of grated cheese, rather than a pile), all you need to do from this point is drop them on top, then brown the bottom of the second side.
For more heavily topped pizzas, Mr. Bittman says you'll have to put a lid on it to heat things up and melt them down.
Sorta gives new meaning to "personal pan pizza," don't it?
Posted by Adam Kuban, September 18, 2006 at 2:29 PM
We're probably crazy for doing this, but we're mirroring Jeff Varasano's Famous Pizza Recipe while his site is temporarily offline due to traffic from Boing Boing, Fark, and everybody under the sun today. Here's the link. Let's hope our server doesn't crash!
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This is a cross between crispy flatbread and chewy pizza with extra flavor from the char of the grill. If you don’t have access to a grill, bake the dough in the oven as you would any other pizza. The topping is packed with flavor from just four ounces of turkey sausage and mushrooms spiked with a splash of malt vinegar for a bright, buttery lift. 
In Italian cuisine, antipasto is essentially the appetizer course. The word translates to “before the meal," and it’s a wonder that anyone’s appetite ever makes it to the main course given the delicious array offered on a typical antipasto platter. 
According to the California Pizza Kitchen Family Cookbook, this recipe is "pumpkin pie on a pizza crust." This little jack-o-lantern gives a new life to the phrase "pizza pie," and from one pizza and pie lover to another, why not? Cute for kids, playful for adults. It’s time for some face on your pie, instead of a pie in your face. And now you have the recipe to the famous CPK honey-wheat crust.
Last week came the moment I’ve been anxiously anticipating for a while now: my obstetrician told me I’ve started gaining weight a little too quickly. My long walks and yoga are no match for the amount of 
Mark Bittman (aka "The Minimalist") suggests a novel way of preparing pizza in today's New York Times: 
