Pizza: 50 Traditional and Alternative Recipes for the Oven and Grill

Overview

Pizza is not just for pepperoni anymore. Pizza: 50 Traditional and Alternative Recipes for the Oven and Grill turns what was once the traditional Sicilian tomato and cheese pie into a feast for the mouth and a smorgasbord of flavors. Dwayne Ridgaway makes pizza for breakfast, lunch, dinner, and even for dessert. Lavishly illustrated, this compilation of recipes shows you how to make an original pizza creation, using either the oven or the ...
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Overview

Pizza is not just for pepperoni anymore. Pizza: 50 Traditional and Alternative Recipes for the Oven and Grill turns what was once the traditional Sicilian tomato and cheese pie into a feast for the mouth and a smorgasbord of flavors. Dwayne Ridgaway makes pizza for breakfast, lunch, dinner, and even for dessert. Lavishly illustrated, this compilation of recipes shows you how to make an original pizza creation, using either the oven or the grill, and gives you inspiration for coming up with your own delicious pizza topping combinations.

Grilled or baked, these recipes will give you ideas to make pizza a meal for anytime of the day and for any event. Included here is an array of recipes, including Tenderloin and Portobello Mushroom Pizza, Caramelized Leek and Golden Potato Grilled Pizza, Bloody Mary Shrimp Pizza with Fried Garlic, Western Omelet Breakfast Pizza, Thai Chicken Pizza, and even Apple Crumble "Pizza" for dessert. With this book, fresh ingredients, and a little creativity, you will transform pizza from Sunday night take-out into an every night gourmet feast.

Dwayne Ridgaway, a native of Kerrville, Texas, now lives in Bristol, Rhode Island. He is the author of the well-received Lasagna: The Art of Layered Cooking and a contributing author, food stylist, and recipe developer for several cooking magazines. Dwayne currently works in Rhode Island as a food and beverage consultant, caterer, and event designer. A graduate of the highly respected Johnson and Wales University, Dwayne has made a career out of exploring and celebrating the culinary arts. His passions lie in fresh ingredients and new flavors. Exploring everything the world has to offer in both techniques and flavors, Dwayne makes it his goal to combine these elements, with inspired cooking, to develop recipes that anyone can execute and enjoy. With this, his second book, Dwayne hopes home cooks everywhere will begin to explore their tastes and passions, and use his recipes and writing as groundwork for their own personal creativity.
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Product Details

  • ISBN-13: 9780760789292
  • Publisher: Barnes & Noble
  • Publication date: 2/24/2007
  • Pages: 128
  • Product dimensions: 8.00 (w) x 8.00 (h) x 0.63 (d)

Meet the Author


Dwayne Ridgaway is a food and beverage consultant and caterer. He has worked as a chef in the San Destin Beach Resort and the Elephant Walk in Florida. He lives in Rhode Island.
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Table of Contents

Introduction: A brief history of pizza 8
Chapter 1 Ingredients: Traditional and Not So Traditional 10
Dough Ingredients 11
Toppings 13
Chapter 2 The Basics 16
Sauces and Spreads 17
Basic Tomato Sauce 17
Spicy Tomato Sauce 18
Proven Basil Pesto 20
Dough Recipes 22
Basic Pizza Dough 22
No-Oil Neapolitan-Style Pizza Dough 24
Whole Wheat and Honey Pizza Dough 25
Herbed Pizza Dough 26
Chocolate Pizza Dough 28
Sweet Pizza Dough 29
Dark Beer Crust 30
Basil Pesto Pizza Dough 31
Pizza Dough Alternatives 32
Other Basic Ingredients 33
Oven-Dried Tomatoes 33
Roasted Peppers 33
Roasted Garlic 33
Chapter 3 Cooking Tools and Techniques 34
Cooking Techniques 35
Oven Baking 35
Grilling 35
Gas Grilling 35
Wood and Charcoal Grilling 36
Appliances 37
Chapter 4 Classic Pizza 38
Pizza Margherita 39
Spinach-Stuffed Pizza 40
BBQ Chicken Pizza with Smoked Gouda and Grilled Pineapples 43
Meatball and Tomato Stew Grilled Pizza 44
Wood-Grilled Chicken Pizza with Radicchio and Feta 46
Caramelized Leek and Golden Potato Grilled Pizza 48
Cheesiest Cheesy and Herb Pizza 49
Roasted Wild Mushroom Pizza with Pancetta and Feta 50
Garlic-Grilled Chicken and Pepperoni Pizza with Smoked Gouda 52
New York-Style Stone-Baked Pizza 54
Grilled Asparagus and Cheese Pizza with White Truffle Oil 56
Individual Grilled Greek-Style Pizza 58
Pesto and Black Olive Pizza 60
Chicago-Style Deep-Dish Pizza 62
Pizza Bianca with Roasted Garlic, Ricotta, and Broccoli Rabe 64
Deli Counter Calzone 66
Ziti Pizza with Citrus Chicken and Mozzarella 68
Clam and Roasted Garlic Thin-Crust Pizza 69
Chapter 5 Contemporary Pizza 70
Buffalo Chicken Stuffed-Skillet Pizza 72
Brunch Pizza with Scrambled Eggs and Tasso Ham 74
Western Omelet Grilled Pizza 76
Tenderloin and Portobello Mushroom Pizza with Roasted Garlic 77
Thai Chicken Pizza 78
Pizza with Rosemary Shrimp and Spicy Golden Potatoes 80
Grilled Hoisin Chicken Pizza 82
Teriyaki Shrimp Grilled Pizza 84
Shitake Mushroom Breakfast Pizza 86
Ciabatta Pizza Loaves 88
Bloody Mary Shrimp Pizza with Fried Garlic 90
Marinara and Mozzarella Pizza with Stuffed Crust 92
German Sausage and Sauerkraut Pizza with Dark Beer Crust 93
Hummus and Grilled Eggplant Pizza with Feta and Oven-Dried Tomatoes 94
Hors d'oeuvres Lavash Pizzas 96
Pear and Gorgonzola with Tarragon 98
Prosciutto and Basil 98
Caramelized Onion and Rosemary with Pancetta 99
Pesto, Olive, and Goat Cheese 99
Pizza Montreal 100
Grilled Pizza with Fried Calamari 101
Black Bean and Roasted Corn Pizza with Seared Shrimp and Monchego Cheese 102
Chapter 6 Salad Pizzas 104
Chicken Caesar Salad Pizza 106
Fontina and Gruyere Pizza with Skirt Steak Salad 108
Ancho-Seared Shrimp and Spicy Caesar Pizza 110
Grilled Vegetable Salad Pizza with Parmesan Balsamic Vinaigrette 112
Asian Salad Grilled Pizza 114
Chapter 7 Sweet Pizzas 116
Mixed Berries on Grilled Pizza Shell with Mascarpone Spread 116
Apple Crumble "Pizza" 119
Apricot and Blackberry Pizza with Camembert and Sweet Ricotta Cheese 120
Grilled Strawberry and Mango Chocolate Pizza 122
Index 125
Acknowledgments 127
About the Author 128
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