Many interesting, unique and tasty combinations throughout the book. It is definitely not for those who feel pizza MUST have tomato sauce, mozzarella cheese and pepperoni.
The recipes I’ve used, I return to again and again. Many have also been a jumping off point for my own creations/experimentations. Several different crust recipes, good basic starter sauce recipes and pizza that run the gamut from simple to sublime.
If I could take only 5 cookbooks with me as the house was in flames, this would definitely be one of the 5.
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Jamaican Jerk Chicken Pizza
Pillsbury.com posted a photo:
INGREDIENTS:
1 can (11 oz) Pillsbury® refrigerated thin pizza crust
3/4 cup jerk seasoning sauce
2 cups cooked chicken, chopped
4 strips bacon, cooked, crumbled
1/2 cup chopped red onion
1 red bell pepper, cut into thin strips
1 green bell pepper, cut into thin strips
1 1/2 cups shredded mozzarella cheese (6 oz)
DIRECTIONS:
1. Heat oven to 400°F. Spray or grease 15x10-inch or larger dark or nonstick cookie sheet. Unroll dough on cookie sheet; starting at center, press dough into 15x10-inch rectangle.
2. Spread 1/2 cup of the jerk seasoning sauce over dough to within 1/2 inch of edges. In medium bowl, mix chicken and remaining jerk seasoning sauce; spoon evenly on top. Sprinkle with bacon, onion, bell peppers and cheese.
3. Bake 13 to 16 minutes or until crust is golden brown and cheese is melted.
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YouTube :: Tag // pizza recipe
Videos tagged with pizza recipe
Jenny Jones - How to Make Homemade Pizza
Author: jennyjonesvideos
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Added: August 26, 2010
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Posted in Pizza books.
Tagged with Amp, Cheese, Cookbooks, Flames, Gamut, Geeks, Gizmos, Jumping Off Point, Own Creations, Pepperoni, Photos, Pizza Cutter, Pizza Recipe, Recipe Books, Recipes Pizza, Sauce Recipes, Shape, Tag, Tasty Combinations, Tomato Sauce.
By pizza
– December 22, 2009
Varios tipos de Ordens No Forex
The Pizza is a dish that has evolved in Europe for over 2000 years. Examples of which can be found in , Turkey, Greece, Macedonia, and of course Italy. So Why, oh why … do people have to make this uninformed cultural imperialistic book. I mean …one chapter on Italian pizza and four on American.. Has the world gone mad?
Thai Pizza ??? Some research needed outside the USA I would say. A waste of money!
I’ve been making pizza for a long long time, and this book was the first pizza book I’ve owned that changed the way I made pizza. If you are a purist, this is not the book. If you’re looking to expand your horizons in terms of crust making and experimental pizzas, this is the book.
I love this book. There is so much great stuff. I now make Pizza more than buy it and it is always better than bought pizzas. She demystified pizza and made it easy for me to make the crust and sauce. With what I learned form this book I am now confident enough to experiment, a lot, you can’t ask more than that from a cookbook. If you love pizza, buy this book, a must have!
I was very excited when I received this book. I saw this on the cooking channel and Tony the world champ in making pizzas how could a person go wrong. I made the lasagna pizza with his sauce and dough. I did add a few extra ingredients. Placed saute onions in the pizza sauce and processed fine in my food processor. Added frozen spinach that I squeezed out the extra water then chopped. Finally fresh mushrooms thinly sliced. End result this is the best pizza I have ever made and it made two large pizzas. My husband loved it and I had so much I took it to the girls at work which was a big hit. Thanks Tony for the awesome book. P.S. My husbands company made the box that it came in and I must say packaging was top notch.
This cookbook is perfect for the home cook. All you ever wanted to know about every type of pizza…including perfect crust. The book is well constructed and has beautiful illustrations. I love seeing what the finished product is “supposed” to look like. If you are looking for that one pizza cookbook, don’t miss this one. You’ll be making pizza like a pro!
I read a review of this book on the Web and knew that I wanted it. Amazon’s service in providing access to used books is tremendous and so was the delivery of my pizza, book. Thanks to everyone.
I was surprised to see all seven previous reviewers of this book gave it a five. I rarely if ever see that, however I understand why. In recent months my husband and I have decided to eat healthier, I joined Weight Watchers and he came along for the ride, even if not officially in the program. As such we gave up Pizza Hut and the other national chains in our area. They were a convenience, but not worth what they are doing to our bodies.
I began making pizza on my own and while it was good, there was still something missing. I didn’t have the technique quite perfected, it was good and healthier than the national chains, but still lacked something. Last night we made Follonco’s Roasted Vegetable Pizza (pg 92) using the Roasted Vegetable recipe (pg 188), Neapolitan-Style Pizza dough (pg 36) and the Pizza Maker’s Sauce (pg 67). By accident I combined both the classic Neapolitan pizza crust with the American style sauce and toppings. We loved it.
The Neapolitan crust is very thin and crispy, which is my favorite, the sauce is extremely simple, yet very tasty, and the toppings will be made again in our house I am sure. One of the things I loved about this pizza was the last bite was just as crispy as the first. The crust did not get limp or soggy.
Because the dough recipe made two pizzas, I froze the second. To do this, roll the dough out, place on a floured cookie sheet, wrap in plastic wrap and then in foil. It will keep upto a month like this. Do not thaw the dough, simply add the toppings and place directly on the stone still frozen. It is a great way to make your dough ahead of time and get fresh pizza on those nights you are in hurry.
Each section of the book includes tips, fun facts and general interest items that will increase your knowledge of pizza and skill in making it.
Because I previously was making pizza I had a stone available. It really is a must in order to get the crisp texture on the crust. If you think you will never be able to convince people to like this healthier version of pizza just try, you will be really surprised. Six months ago if you had asked my husband if he would ever eat anything but Pizza Hut Stuffed Crust pizza loaded with “cheese-food” and greasy meat he would have laughed at you. I have converted him and you will be surprised who you will convert next. This book is a great starting point. Once you have perfected each of the techniques the combinations of crust, sauce and toppings are endless. I strongly encourage you not to wait any longer to buy this book. Eating healthy no longer means forgoing one of America’s favorite foods.
searched book in local locality to lower shipping expensive
found a local seller on amazon
book was sold as used.
i received it in great condition. ”almost new”
from order date it took 2 days receiving it.
the packaging was very professional.
I REALIZED A $20. SAVINGS BUYING ”USED”.
MY SON AT COLLEGE LOVE IT. ALL THE KIDS AT HIS DORM AT EATING PIZZA. NO MESS WITH THE NON STIKING PAN.
I guess I am not a pizza connoisseur- I found this book bland and boring.
I would have liked a great variety of interesting pizzas with varied toppings- how about variations of barbeque chicken pizza? If you want to make bread, then this for you. If you want an interesting pizza-look elsewhere!
I bought the book. It was so good that I then took the class at ICE in Manhattan with the both the authors. They made me a believer. One of the best experiences and one of the best pizza cook books available. Recipes can easily be modified and adapted. Recipes are easy enough that they can be prepared by anyone.
I love this book. I was shopping in a smallish kitchen store in Sonoma County near where I live and came across this book. Best thing I’ve bought in a long time. I love it and I grill pizza all the time. I get my dough from Whole Foods, though, and it works out great!
One word… NO!!! OUTSTANDING book…outstanding pizza! Lots of pictures to go with most of the recipes which, I’m not going to lie, is usually what makes me want to try something out. The pictures look great and the pizza is equally as good.
Couple of things… and maybe I’m just not as astute as a couple of the other reviewers, but for one… the indirect heating thing although it sounds sexy didn’t work for me. Not even close. The side of the pizza closest to the heat was somewhat cooked while the side away from the heat WAS drooping down between the grating. For what it’s worth, I have an “H” burner in my grill, not that I think that it would make all that much of a difference. I usually turn both sides on HIGH for the first 2 to 3 minutes until the dough is starting to firm up and get a couple of nice grill marks on it and then turn it to LOW on both sides until it is ready to be flipped.
Secondly…before you attempt to make any of the pizzas in the book… pizza…peel. ABSOLUTELY essential. [http://fantes.com/pizza.html#peel] (best price / quality that I could find and at my house in < 48 hrs). The first couple that I tried were with a cutting board, multiple spatulas, and even with a 2 or 3 person effort was nothing less than a mess. Save yourself the effort. It's worth the $15. I use the whole dough ball from the dough recipe in the back of the book and spread it out relatively thin which covers most of the grate. That's usually enough pizza to serve about 4 people based on today's standard American diet.
The only downside to these pizzas… and this is minimal as it’s worth the effort overall… if you follow all of their recipes / ingredients the pizzas can be relatively time consuming. You can do a simple pepperoni or cheese pizza and be done in the time that it takes the dough to cook but any of the specialty pizzas require some sort of onion marmelade, roasted garlic paste, or SOMEthing that requires about an hour to make. Seeing as you have to wait about an hour for the dough to rise it’s usually about a push…is just not Digiorno’s 13 minutes in the oven… then again the taste makes Digiorno’s look like the slab of cardboard that they used to try to pass for pizza in the school cafeteria.
Nonetheless, my wife and I are pizza on the grill fanatics thanks to this book and I’ll probably be gifting it to everyone I know for Christmas this year. It’s that good. In the words of Donny Brasco… Fuggetaboutit.