Check out the Apr/May issue of Fine Cooking Magazine to see the feature article Jeff and I wrote about making quick, easy and delicious pizzas. On news stands now!
The concept for these little pizza/tarts came from a family recipe. My cousin, Riad Nasr, is a world class chef and quite often the source of inspiration in my kitchen. He practices his craft in New York City at a line-up of crazy-popular restaurants including Pastis, Minetta Tavern and Balthazar. Several years ago he wrote the Balthazar cookbook and included a savory tart with herby caramelized onions and goat cheese. I made it and fell in love. When Jeff and I decided to write our Pizza book I knew this flavor combo would be fantastic as a pizza. I’ve made it in several classes that we’ve taught to rave reviews, so I thought I would make it with you here.
The key to this pizza is caramelizing the onions. You can speed up the process by using a slightly higher heat and adding a touch of sugar, but for this recipe we’re going the old fashion route and doing it slow. I admit this may take a few more than 5 minutes, but I think it’s worth it. For those of you looking for a speedier version you can find one on page 108 of Artisan Bread in Five Minutes a Day. Continue reading
(photo by Mark Luinenburg) If you’ve read any of our books, you know that this particularly photogenic fruit (or is it a vegetable?) seems to have captured our imagination. After a year of perfecting the basic tomato/basil/mozzarella topping, I did (believe it or not) get tired of Pizza Margherita. Enter the smoky and savory roasted red pepper. Continue reading
From the editors of Mother Earth News…
This pizza is so thin and crackly that light shines through it! It’s much easier to achieve perfection with this Tuscan specialty than you might think. Plus, our TV segment in Charlotte, North Carolina, with former Saturday Night Live cast-member Colin Quinn. Continue reading
(photo by Mark Luinenburg) It has been suggested to me that the real reason I like to throw pizza dough into the air when I teach a class is not because throwing the dough improves the pizza, but because I am an incorrigible show-off. I will neither confirm nor deny this beastly rumor. But having now thrown a lot of dough, I truly can say how beautifully it thins the dough and relaxes the gluten. There’s more on this in Artisan Pizza and Flatbread in Five Minutes a Day, but here are some photos a video that show how it’s done. Continue reading
This week is Chanukah and it is all about frying our food, which brings me great joy. I am constantly trying to come up with something new to add to our menu of latkes, jelly doughnuts and all the other traditional fare. These savory doughnuts were inspired by the fried pizzas I had in Naples. We ate them as snacks during the day, to tide us over to the next pizza. Most of the pizzarias sold them outside their front doors to people waiting in long lines or folks on the run. Pizza dough stuffed with ricotta and deep friend; simple, but perfect. My boys love them stuffed with a variety of fillings, so use your imagination and create your own savory doughnuts. Continue reading
This was lunch today. If you want to get more vegetables into your diet (or sneak it into someone else’s), pizza is the way to do it. Nobody ever turns down homemade pizza. Here’s a vegetable pizza with lots of arugula baked right in, so this is different from what we did with arugula in the book (using it raw as soon as the pizza comes out of the oven)… Continue reading
These errors snuck through, for Artisan Pizza and Flatbread in Five Minutes a Day:
Page 52, first line: To freeze a prebaked pizza crust… (page XX) should read (page 48)
Page 72 (Ingredient list for Crisp-Yet-Tender Pizza Dough Even Closer to he Style of Naples): Lukewarm water amount should be 3 3/4, not 4 3/4.
Page 95 (Rustic and Hearty Rye Dough), last line: Use 8 cups whole grain flour, not dough.
Page 174, Step 2 (Thick-Crusted Sicilian-Style Pizza with Onions): Dough thickness should read “a 1/2-inch-thick rectangle,” not “a 1/4-inch-thick rectangle.”
Page 251 (Intro paragraph for Challah Dough): Omit (450 degrees F) from Line 6
The big day is here and we’re expecting a World Wide Riot of Pizzas for our #PizzaPartyin5! We will be compiling a list of all the food bloggers’ pizza posts below, so come back through the week to see what people are baking.
My kids did the rolling, tossing, topping and baking, with just a little help from dad. The greatest result of writing this pizza book has been watching my sons take over the kitchen. Put out a bunch of toppings, some balls of dough and watch them create. My oldest son has even made pizzas, start to finish, for his friends. It is a gift to teach kids to cook and pizza is the perfect place to begin, especially for pre-teen boys who resist being in the kitchen.
It is not to late to join the #PizzaPartyin5. Just make a pizza, take a picture and post it on Twitter or FB. Use the hashtag #PizzaPartyin5 and let us know where you have put the picture. You can find us on Twitter and FB at @ArtisanBreadin5 and @zoebakes. If you have done a post about your pizza we will RT it and add the link to the bottom of this page. Continue reading