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65 Simple and Authentic Italian Pizzas and the Wine Pairings that Complement!
In Pizza & Wine, Chef Leonardo Curti shares 65 delectable pizza recipes paired with the perfect wine to create an idyllic meal.
Includes these delicious pizza variations and more:
- Quattro Formaggie
- Roasted Potato with White Truffle Oil
- Tuscan Salami Calzone
- Italian Fig and Prosciutto
|Publisher:||Smith, Gibbs Publisher|
|Product dimensions:||8.40(w) x 9.90(h) x 0.70(d)|
|Age Range:||18 Years|
About the Author
James O. Fraioli is a published, award-winning author, and an internationally recognized travel writer. He is the author of numerous books on a wide range of subjects. His celebrated cookbook: Ocean Friendly Cuisine: Sustainable Seafood Recipes from the World's Finest Chefs has appeared in The New York Times, been presented at the White House, and featured on the Food Network's The Essence of Emeril. He is also a contributing writer and professional photographer for 18 magazines. Prior to his fulltime writing career, Fraioli spent eight years in the motion-picture and television industry for FOX, Walt Disney and Warner Bros.
Read an Excerpt
WIlDHURST VINEYARDS SAUVIGNON BlANc, LAKE COUNTY RESERVE
This light, refreshing wine is very typical of the Wildhurststyle Sauvignon Blanc. Enjoy grapefruit, fresh herbs, and gooseberry flavors. Crisp, fresh, and clean with plenty of tropical notes across the middle carrying the wine to a rich but steely finish.
Makes 1 (10-inch) pizza
1 (6- to 7-ounce) ball fresh pizza dough (see page 34)
1/2 cup homemade pizza sauce (see page 35)
1 cup grated mozzarella cheese
3 cups fresh baby spinach
4 to 6 cloves garlic, peeled
Extra virgin olive oil
1/4 cup grated Parmesan cheese
Baby Spinach with Mozzarella, Parmesan Cheese, and Garlic:
Dust a smooth working surface with flour. Place pizza dough ball in the center. Flatten the dough into a disc shape with your fingers. Next, roll the dough with a rolling pin until it is thin and reaches a diameter of 10 to 12 inches. Spoon the sauce evenly over the top and sprinkle with the mozzarella cheese; set aside.
In a small pot, fill with salted water and boil over high heat. When boiling, add the spinach and let cook about 1 minute. Using a strainer or colander, drain the spinach, then press between two sheets of paper towels to extract any excess
water. Add the wilted spinach to the pizza, along with the whole garlic cloves.
Using a metal or wood peel, place the pizza in the wood-fired oven, away from the fire, and let bake several minutes. Turn the pizza 180 degrees and continue baking another few minutes or until crust is golden brown and the cheese is
bubbly. Remove pizza from oven. Drizzle with olive oil and sprinkle sea salt and Parmesan cheese overtop.
NOTE : If using a conventional oven, cook pizza at 450 degrees F on a preheated pizza stone on the middle oven rack.
Table of ContentsIntroduction 10
Focaccias, Appetizers, & Side Dishes 38
Vegetarian Pizzas 60
Meat Pizzas 86
Seafood Pizzas 108
Calzones, Panzerottis, & Shiacciatas 126
Delicious Desserts 146
Calif ornia Wine Cellar 162
Acknowledgme nts 170