Pizza: Grill It, Bake It, Love It! by Bruce Weinstein;Mark Scarbrough

Author:Bruce Weinstein;Mark Scarbrough
Language: eng
Format: mobi
ISBN: 9780061434457
Publisher: IB Dave's Library
Published: 2009-08-15T07:00:00+00:00

White Clam Pizza (page 61)

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Lamejun Pizza (page 142) l

j Cherry Tomato and Pancetta Pizza (page 89 )

N

Mushroom Lovers' Deep-Dish Pizza (page 265)

o Four Seasons Pizza (page 55)

Winter Squash, Onion, and Pine Nut Pizza (page 83) L

j m

Massaging the dough

l Stretching the dough

Puttanesca Pizza

Puttanesca is a spicy sauce made up of Italian pantry staples--olives, anchovies, capers, garlic, and the like--and a great topping for a pie!

MAKES 1 PIZZA

Yellow cornmeal for dusting a pizza peel or olive oil for greasing a pizza tray or a large baking sheet

One recipe homemade dough, preferably the Olive Oil Pizza Dough (page 27); or 1 pound purchased fresh dough or frozen dough, thawed; or one 12-to 14-inch store-bought, prebaked plain pizza crust 4 ounces (1/4 pound) Parmigiano-Reggiano, shaved into thin strips 12 ounces (3/4 pound) plum or Roma tomatoes, chopped (about 11/2 cups) 1 jarred whole pimiento or roasted red pepper, chopped

2 tinned anchovy fi llets, minced

2 garlic cloves, minced

1/4 cup chopped pitted black olives

1/4 cup diced red onion

1 tablespoon capers, drained, rinsed, and minced

1 teaspoon minced rosemary leaves or 1/2 teaspoon dried rosemary, crumbled

1 teaspoon minced oregano leaves or 1/2 teaspoon dried oregano Up to 1/2 teaspoon red pepper fl akes

1/4 teaspoon salt

BAKING OPTIONS

With a pizza stone. Preheat the stone in the oven at 450degF for 30 to 45 minutes; or preheat the stone on a gas grill at medium, indirect heat (about 450degF) for 30

to 45 minutes; or build an indirect, medium-heat coal bed in a charcoal grill and preheat the stone for the same amount of time.

Seventeen International Pizzas O 151

With a pizza tray or a large baking sheet. Preheat the oven to 450degF, a gas grill to indirect, medium heat (about 450degF), or build an indirect, medium-heat coal bed around the perimeter of a charcoal grill.

CRUST OPTIONS

Fresh dough on a pizza stone. Dust a pizza peel lightly with cornmeal. Add the dough and form it into a large circle by dimpling it with your fi ngertips. Pick it up and shape it with your hands, holding its edge, slowly turning and stretching the dough until it's about 14 inches in diameter. Set it cornmeal side down on the peel.

Fresh dough on a pizza tray or a large baking sheet. Grease the tray or baking sheet with a little olive oil dabbed on a paper towel. Lay the dough on the tray or baking sheet; dimple the dough with your fi ngertips until it's a fl attened, thick circle--then pull and press it until it forms a 14-inch circle on the tray or an irregular 12 x 7-inch rectangle on the baking sheet.

A prebaked crust. Place it on a fl oured pizza peel if you're also using a pizza stone--or place the prebaked crust on a pizza tray or a large baking sheet. 1. Lay three-quarters of the strips of shaved Parmigiano-Reggiano over the prepared crust, taking care to leave a 1/2-inch border at the edge. 2. Mix the tomatoes, pimiento, anchovies, garlic, olives, onion, capers, rosemary, oregano, red pepper fl akes to taste, and the salt in a large bowl.

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