Publisher's Desk...
Good morning to one and all. As promised, I have a surprise issue for you today.
PIZZA! Just about everybody loves pizza so an issue starring that all-time favorite is darned near perfect. But an issue done by Larry IS perfect. My thanks to our Canadian sweetheart for all the hard work he put into this special issue. And, with the doctor hours away from
making my life miserable...I really needed the help.
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HOW MANY TREES DOES IT TAKE TO MAKE A PIZZA?
Before you condemn that question as the non-sequitur of the day, let me paint a verbal picture: In the mailroom of the 100-unit apartment complex in which I live there is a wastepaper basket. It is filled to overflowing with junk mail, flyers from local entrepreneurs, who have contracted with our postal service to deliver promotional material delivered to residents of dwellings along the route. The largest segment of this discarded "mail" offers "spectacular" and imaginative deals for pizzas - delivery and takeout supported. And the source of that mail segment can be traced right back to some vegetation. Hopefully it represents recycled paper; nevertheless it has
arboreal roots to support the daily production and marketing of millions of pizzas.
But where did this modern pizza flood begin?
The foundations for pizza were probably laid by early Babylonians; Herodotus, the "Father of Greek history" described Babylonian recipes that were very similar to contemporary pizza crust. And the ancient Egyptians had a custom of celebrating the Pharaoh's birthday with a flat bread seasoned with herbs. The early Greeks baked large, round and flat breads which they topped with
various items (called: plankuntos) such as olives, spices, herbs, potatoes and other things. (Tomatoes were not discovered at that time or, very likely, they would have used them as we do today.)
More than 2600 years ago, the Persian Army, accustomed to long marches, baked a kind of bread flat upon their shields and then covered them with cheese and dates.
But the first mention of a pizza-like production in Italy (with which we associate the item) came in the Third Century BD when Cato wrote about "flat round dough dressed with olive oil, herbs and honey baked on stones". Add a couple of hundred years and we find in Book VII of Virgil's "The
Aeneid", describing the origin of the Roman nation, the following reference: "Beneath a shady tree, the hero spread his table on the turf, with cakes of bread; and, with his chiefs, on forest fruits he fed. They sate; and (not without the god's command), their homely fare dispatch'd, the hungry band invade their trenchers next, and soon devour to mend the scanty meal, their cakes of flour. Ascanius this observ??™d, and smiling said; "See, we devour the plates on which we fed."
Segu?© forward another 200 years and we find the real progenitor of today's pizza. A great Roman gourmand, Marcus Gavius Apicius wrote a cook book called "De Re Coquinaria". And one of the recipes was for a hollowed-out loaf of bread onto which such toppings as chicken meat, pine nuts, cheese, garlic, mint, pepper and olive oil were placed. (Tomatoes did not get added to this collection until they found their way from the New World in the 16th Century.) Mozzarella cheese joined the list two hundred years later when the Indian water buffalo was introduced to Italy.
The world's first true pizzeria was probably "Antic Pizzeria Port'Alba" which opened in 1830. (It is still turning out prize pizzas at Via Port'Alba 18, Naples.) And during that century, pizza had achieved a local popularity among visitors to Naples who would venture into the poorer sections of the city to taste this peasant dish made by men called "pizzaioli". In 1889, Umberto !, King of Italy, and his wife, Queen Margherita di Savoia, in Naples on holiday, called to their palace the most popular of the pizzaioli, Raffaele Esposito, to taste his specialties. He prepared three kinds of pizzas: one with pork fat, cheese and basil; one with garlic, oil and
tomatoes, and another with mozzarella, and tomatoes (presenting the colors of the Italian flag). The Queen like the last kind of pizza so much that she sent to the pizzaiolo a letter to thank him saying, "I assure you that the three kinds of pizza you have prepared were very delicious." Raffaele dedicated his specialty to the Queen and called it "Pizza Margherita." This pizza set the standard by which today's pizza evolved as well as firmly established Naples as the pizza capitol of the world.
Enter the 20th Century and the North American pizza. In 1905, Gennaro Lombardi (so he claimed) opened the first United States Pizzeria in New York City at 5 ?? Spring Street. Lombardi is now known as America's "Patriaca del Pizza". It wasn't until the l930s that he added tables and chairs and sold spaghetti as well.
During World War II, American soldiers stationed in Italy developed a firm appreciation of pizza and brought with them their taste for it when they returned to the US. But it was not until 1948 that the first commercial pizza-pie mix, "Roman Pizza Mix" was produced in Worcestor, Mass. by Frank A Fiorella. Pizza really hit the big time when entertainment icons of Italian origin -
Jerry Colona, Frank Sinatra, Jimmy Durante and baseball star Joe DiMaggio - began eating pizza. It is also said that the line from the song by Dean Martin "When the moon hits your eye like a big pizza pie, that's amore" set all of America singing and eating pizza. And in 1957 frozen pizzas were introduced and made available in local grocery stores and soon became the most popular of frozen foods.
Today, pizza is a $30 billion industry; annual per capita consumption today is 23 pounds or 46 slices. Each years, in the United States alone, 3 billions pizzas are sold; 36 per cent of all pizza orders want pepperoni as their pizza topping -- about 252,000,000 pounds of pepperoni every year.
NOTE: The following resources were used to develop this theme:
a) Numerous Internet sites
b) Classic Techniques of Italian Cooking, Giuliano Bugialli
c) Food of the World, "The Cooking of Italy", TIME/LIFE
d) Italian Regional Cooking, Ada Boni
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Ramblings...
GEORGE WASHINGTON'S RULES AT THE TABLE
As a youth, George Washington kept a commonplace book entitled "Forms of Writing." Among other miscellaneous items this book contained 100 Rules of Civility and Decent Behaviour in Company and Conversation". Many writers have discussed the possible source of these maxims and it seems likely the originate from the work of sixteenth century French Jesuits. A few of the Rules which relate to food , drink and the etiquette of entertaining are quoted, as Moncure Conway puts it, "with the hope that they will do more than amuse the reader by their quaintness."
90th Being Sat at meat Scratch no neither Spit Cough or blow your Nose except there's a necessity for it.?
92nd Take no Salt or cut Bread with your Knife Greasy.?
93rd Entertaining any one at tables it is decent to present him wt. Meat. Undertake not to help others undesired be ye Master.?
94th If you Soak bread in Sauce let it be no more than what you put in your Moth at a time and blow not your broth at Table but Stay till Cools of it Self.?
95th Put not your meat in your Mouth with your Knife in you hand neither spit forth the Stones of any fruit Put upon a dish not cast anything under the table.?
96th It's unbecoming to Stoop in one's meat. Keep your Fingers clean & when foul wipe them in a Corner of your Table Napkin.
97th Put not another bite into you Mouth till the former be swallowed let not your Morsels be too big for the jowls.
98th Drink to not talk with your mouth full neither Gaze about you while you are a Drinking.
99th Drink not too leisurely not yet too hastily. Before and after Drinking wipe your Lips, Breathe not then or Ever with too Great a Noise, for it is uncivil.
100th Cleanse not your teeth with the Table Cloth Napkin Fork or Knife but if others do let it be don with a Pick Tooth.
101st Rinse not your Mouth in the presence of Others.
102nd It is out of use to call upon the Company to Eat, not need you Drink to others every Time you Drink
103rd In Company of your Betters be not (longer in eating) that they are lay not your Arm by arise with only a touch on the edge of the table.
Note: Unfortunately the exact wording of a few of Washington's Rules has been lost to history as a result of damage to the original manuscript by mice!
Source: Schott's Food & Drink Miscellany
SOME FOOD AND DRINK PROVERBS
One man's meat is another man's poison.
Remember, a little of what you fancy does you good.
A sharp stomach makes short devotion
After dinner, sit a while; after supper walk a mile
Chi ben sena ben dorme: Who sups well sleeps well
Never forget: Quick to the feast, quick to the grave
Bacchus drowns more than Neptune
Hunger makes the best sauce
God sends meat and the devil sends cooks
Pain tant qu'il dure, vin ? mesure: Eat at pleasure, drink by measure
He that would steal an egg would steal an ox
Good tea cannot be too hot, nor good beer too cold.
Willful waste makes woeful want
Source: Schott's Food & Drink Miscellany
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The Secret to Low Carb Success!: How to Get the Most Out of Your Low Carbohydrate Diet
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Did You Know?...
Pizza Facts:
Collectively Americans eat around 350 slices of pizza each second, or 100 acres per day
Pizza Hut is the largest pizza purveyor in the world, with 12,583 total restaurants and combination delivery/takeout units in 90 countries; l 6,590 units are company-owned.
Domino's Pizza is the world leader in delivery, with 5,500 stores in 46 countries
Pizza is the second most popular takeout food among the over=50 markets.
Over the past five years, pizza has outpaced the growth rate of all other food service
items, averaging about 11 per cent a year and making it the Number 2 item in foodservice (after burgers).
Pepperoni is America's favorite topping (30% of all pizza orders). Other popular toppings are mushrooms, extra cheese, sausage, green pepper and onion.
In America and the UK anchovies always rank last on the list of favorite toppings
Gourmet toppings are gaining ground in some parts of the country with such toppings as chicken, oysters, crayfish, dandelions, sprouts, eggplant, Cajun shrimp, artichoke hearts and tuna.
Pizza makers have tried virtually every type of food on pizzas, including peanut
butter and jelly, bacon and eggs and mashed potatoes.
According to Domino's, some of the popular international toppings are:
India: pickled ginger, minced mutton and tofu
Japan: Majo Jaga (mayonnaise, potato and bacon)
Brazil: green peas
Russia: mockba, a combination of sardines, tuna, mackerel, salmon and onions
France: a popular combination is called the Flamb?©, with bacon, onion and fresh cream
Australia: Shrimp and pineapple
Holland: "Double Dutch", with double cheese, double onions, double beef
Pizza & Hollywood!
Pizza has played a major roll in television and in the movies, with appearances in such films as Splendor in the Grass, The French Connection, Mystic Pizza, Do the Right Thing, Teenage Mutant Ninja Turtles, Fast Time at Ridgemont High, Multiplicity, Lover Boy, Nightmare on Elm Street, and many others.
COOKING TOOLS
These are helpful tools; sites (not downloads) that you could add to your desk top.
Cooking Units Converter
Converts metric, imperial, etc. units.
http://www.unitsconverter.net/
Recipe Quantity Calculator
This is a WONDERFUL tool, especially for those who cook for one or two:
http://www.fruitfromwashington.com/Recipes/scale/recipeconversions.asp
Great conversion tools on one website
Convert measurements, calculator, you name it FREE!
ConvertIt.com
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Pizza by James McNair
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The Mail Box...
Welcome to The Mail Box where a2z family members may send mail for all to read. It is expected that opinions, suggestions, etc. posted here be done with kindness and respect for all involved. If you have a message for the group, please send it to maggieblackwell@hotmail.com with "Mail Box" as subject. As in ALL items for posting, your first name and location must be included in the message. Posting is at the discretion of the publisher.
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Discussion Forum
Our discussion forum at QuickTopic is where a2z??™ers go to meet others, swap recipes, and give feedback about what is going on in A to Z Recipes. To join in (or just to read) use your web browser to go to:
A to Z Recipes Discussion Forum
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Maybe once you get to the site using the above link, you could add it to favorites. Links that are easy to find are more likely to be used again.
Come to our site for fun and silly gifts!
Next Monthly Theme...
Fresh Is Best!
What a great theme topic as we all know, fresh is best! So, what are we looking for in this month's theme? We would like recipes using fresh ingredients. No canned vegetables, fruit, etc. It would be ideal if all ingredients were fresh, although some seasonings and spices that are dried may be used. This is great for those of you who, like me, shy away from a lot of canned goods. A peek in my pantry will find very few canned or packaged goods, but almost never a packaged gravy, sauce, etc. Let's have some fun with this theme while the picking is great for fresh fruits and vegetables.
Here is the recipe submission set of rules:
A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first Sunday of each month. Send your recipes no later than the last Friday of each month to have them posted in the next monthly theme issue. You may send in TWO of your favorite theme recipes and in ONE email. If the number of recipes exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting.
The rules are as follows:
As a service to your fellow readers, please send only recipes that are in a form that others could easily copy and save for their own use. Recipes that would require a lot of editing or cleaning up or use non-standard measurements should not be submitted. Recipes without a name and location of sender may NOT be posted or posted without any credit given. There will be NO recipes posted that are from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.
The deadline for August's theme issue is Friday, July 30th.
Theme recipes must have subject: "Fresh Is Best" and will be posted on Sunday, August 1st.
As usual, only recipes are to be sent to: A to Z Recipes Inbox
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Crazy Corner...
Small Bytes:
You'd better cut the pizza in four pieces because I am not hungry enough to eat six.
Yogi Bera
We live in an age when pizza gets to your house before the police.
Jeff Arder
Fifty Zany Ways to Order Pizzas
1. If using a touch-tone, press random numbers while ordering. Ask the person taking the order to stop doing that.
2. Make up a charge-card name. Ask if they accept it.
3. Use CB lingo where applicable. 50 Zany Ways to Order Pizza
4. Order a Big Mac Extra Value Meal.
5.Terminate the call with, "Remember, we never had this conversation."
6. Tell the order taker a rival pizza place is on the other line and you're going with the lowest bidder.
7. Give them your address, exclaim "Oh, just surprise me!" and hang up.
8. Answer their questions with questions.
9. In your breathiest voice, tell them to cut the crap about nutrition and ask if they have something outlandishly sinful.
10. Use these bonus words in the conversation: ROBUST, FREE-SPIRITED, COST-EFFICIENT, UKRAINIAN PUCE.
11. Tell them to put the crust on top this time.
12. Sing the order to the tune of your favorite song from Metallica's "Master of Puppets" CD.
13. Do not name the toppings you want. Rather, spell them out.
14. Put an extra edge in your voice when you say "crazy bread."
15. Stutter on the letter "p."
16. Ask for a deal available somewhere else. (e.g. If phoning Domino's, ask for a Cheeser! Cheeser!
17. Ask what the order taker is wearing.
18. Crack your knuckles into the receiver.
19. Say hello, act stunned for five seconds, then behave as if they called you.
20. Rattle off your order with a determined air. If they ask if you would like drinks with that, panic and become disoriented.
21. Tell the order taker you're depressed. Get him/her to cheer you up.
22. Make a list of exotic cuisines. Order them as toppings.
23. Change your accent every three seconds.
24. Order 52 pepperoni slices prepared in a fractal pattern as follows from
an equation you are about to dictate. Ask if they need paper.
25. Act like you know the order taker from somewhere. Say "Bed-Wetters Camp, right?"
26. Start your order with "I'd like... ". A little later, slap yourself and say "No, I don't."
27. If they repeat the order to make sure they have it right, say "OK. That'll be $10.99; please pull up to the first window."
28. Rent a pizza.
29. Order while using an electric knife sharpener.
30. Ask if you get to keep the pizza box. When they say yes, heave a sigh of relief.
31. Put the accent on the last syllable of "pepperoni." Use the long "i" sound.
32. Have your pizza "shaken, not stirred."
33. Say "Are you sure this is (Pizza Place)? When they say yes, say "Well, so is this! You've got some explaining to do!" When they finally offer proof that it is, in fact, (Pizza Place), start to cry and ask, "Do you know what it's like to be lied to?"
34. Move the mouthpiece farther and farther from your lips as you speak. When the call ends, jerk the mouthpiece back into place and scream goodbye at the top of your lungs.
35. Tell them to double-check to make sure your pizza is, in fact, dead.
36. Imitate the order taker's voice.
37. Eliminate verbs from your speech.
38. When they say "What would you like?" say, "Huh? Oh, you mean now?"
39. Play a sitar in the background.
40. Say it's your anniversary and you'd appreciate if the deliverer hid behind some furniture waiting for your spouse to arrive so you can surprise him/her.
41. Amuse the order taker with little-known facts about country music.
42. Ask to see a menu.
43. Quote Carl Sandburg.
44. Say you'll be able to pay for this when the movie people call back.
45. Ask if they have any idea what is at stake with this pizza.
46. Ask what topping goes best with well-aged Chardonnay.
47. Belch directly into the mouthpiece; then tell your dog it should be ashamed.
48. Order a slice, not a whole pizza.
49. Shout "I'm through with men/women! Send me a dozen of your best, Gaston!"
50. Doze off in the middle of the order, catch yourself, and say "Where was I? Who are you?"
This is purported to be a true story - but even if it is only apocryphal, it is still amusing.
A team of FBI agents were conducting a "search and seizure" at the Southwood Psychiatric Hospital in San Diego, which was under investigation for medical insurance fraud. The case agent in charge of the investigation called a local pizza parlor with delivery service to order a quick dinner for his colleagues. The following telephone conversation took place:
Agent: "Hello. I would like to order nineteen large pizzas and sixty-seven cans of soda.
Pizza man: "And where would you like them delivered?"
Agent: To the Southwood Psychiatric Hospital."
Pizza man: To the psychiatric hospital?"
Agent: "That's right. I'm an FBI agent.
Pizza man: "You're an FBI agent?"
Agent: "That's correct. Just about everyone here is."
Pizza man: "And you're at the psychiatric hospital?"
Agent: "That's correct. And make sure you don't go through the front doors. We have them locked. You'll have to go around to the back to the service entrance to deliver the pizzas."
Pizza man: "And you say you're all FBI agents?"
Agent: "That's right. How soon can you have them here?"
Pizza man: "And you're over at Southwood?"
Agent: "That's right. How soon can you have them here?
Pizza man: "And everyone at Southwood is an FBI agent?"
Agent: That's right. We've been here all day and we're starving.
Pizza man: "How are you going to pay for this?"
Agent: "I have my check book right here."
Pizza man: "And you're all FBI agents?"
Agent: "That's right. Everyone here is an FBI agent. Can you remember to bring the pizzas and sodas to the service entrance in the rear. We have the front door locked."
Pizza man: "I don't think so."
Click
Columbia School of Pizza Repair
PIZZA REPAIR!
Thousands of pizzas are prepared incorrectly every single day--and experts predict that four hundred million pizzas will be baked with the wrong ingredients by the end of the decade. And, if you are one of the select few who know the secrets of pizza repair, that means BIG BUCKS for you!
You'll learn how to:
Remove unwanted pepperonis!
Pick off mushrooms!
Add anchovies!
Repaint pepperonis to make them look like Canadian bacon!
Take those anchovies off again!
Filter sausage bits out of the cheese!
Staple pineapple directly to the crust so it looks just like it was baked on!
Take off the rest of the mushrooms!
And, you'll learn how to remove the following bits of foreign material that were accidentally baked into the pizza:
Hair Hairnets Dentures Jewelry Rodents Hash Browns Spiders Ice Cream (a toughie) Spatulas Nail Clippings Coast Guards Pom-Poms
Best of all, thanks to the Columbia School of Pizza Repair, you can learn all about this rapidly-growing field in your own home! We'll mail you a different pizza
each week and, if you're not entirely satisfied, you can fix it yourself!
So, send us $575.35 (plus $6.50 postage and handling) and two box tops from any General Mills cereal and enter the lucrative world of pizza repair today!
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That's why they make lingerie...
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Pizza Favorites...
BASIC PIZZA DOUGH
1 ?? teaspoons active dried yeast
1 cup lukewarm water
pinch sugar
1 teaspoon salt
3 - 3 ?? cups all-purpose flour
Warm a medium mixing bowl by swirling some hot water in it. Drain. Place the yeast in the bowl and pour on the warm water. Stir in the sugar, mix with a fork, and allow stand until the yeast has dissolved and starts to foam, 5 - 10
minutes. Use a? wooden spoon to mix in the salt and about 0ne-third of the flour. Mix in another third of the flour, stirring with the spoon until the
dough forms a mass and begins to pull away from the sides of the bowl.
Sprinkle some of the remaining flour onto a smooth work surface. Remove the rough from the bowl and begin to knead it, working in the remaining flour a little at a time. Knead for 8 to 10 minutes. By the end the dough should be elastic and smooth. Form into a ball.
Lightly oil a mixing bowl. Place the dough in the bowl, rotating it to grease the dough' s surface. Stretch a moistened and wrung-out across the top of the bowl, and leave it to stand in a warm place until the dough has doubled in volume, about 40 to 50 minutes or more, depending on the type of yeast used. To test whether the dough has risen enough, poke two fingers into the dough. If the indentations remain, the dough is ready. Punch the dough down with your fist to release the air. Knead for 1 to 2
minutes.
If you want to make 2 medium pizzas, divide the dough into 2 balls. If you want to make 4 individual pizzas ( in pans 10 ?? inches in diameter) divide the dough into 4 balls. Pat the ball of dough our into a flat circle on a lightly floured surface. With a rolling pin, roll it out to a thickness of about ?? inch large than the size of the pan for the rim of the crust.
Place in a lightly oiled pan, folding the extra dough under to make a thicker rim around the edge. If you are baking the pizza without a round pan, press some of the dough from the center of the circle towards the edge to make a thicker rim. Place it on a lightly oiled flat baking sheet. The dough is now ready for filling.
WHOLEWHEAT PIZZA DOUGH
1 ?? teaspoon active dried yeast
1 cup lukewarm water
pinch sugar
2 tablespoons olive oil
1 teaspoon salt
1 ?? cups all-purpose flour
2 cups stoneground wholewheat flour
Follow directions for Basic pizza Dough except mix in the olive oil when you add the salt.
FOOD PROCESSOR PIZZA DOUGH
Have all of the ingredients ready and measured out. In a small bowl add the yeast to the warm water. Stir in sugar, and allow to stand until the yeast has dissolved, 5 - 10 minutes.
Fit the food processor with the metal blade. Place the salt and three-fourths of the flour into the bowl of the food processor.
Turn it on and pour in the yeast mixture and olive oil through the top opening. Continue processing until the dough one or two balls. Turn the machine off, open it and touch the dough. If it still feels sticky, add a little more flour, and process again until it is incorporated.
Remove the dough from the processor. Knead it for 2 to 5 minutes on a surface dusted with the remaining flour. Form it into a ball. Proceed as for the preceding recipes.
ITALIAN REGIONAL PIZZAS
In Italy, pizzas are baked in a brick oven heated by wood. When this is not possible, pre-heat oven until very hot (475?° F.) before baking pizza.?
When the dough has risen, flatten it down lightly with a rolling pin and then place it in a well-oiled rectangular baking pan, about 12 by 14 inches.
Push the dough evenly with the fingers until it is stretched to cover the bottom of the pan. (If making more than one pizza, use smaller pans but otherwise proceed in the same manner.) The edges of the pizza should be slightly thicker than the middle, and none of it should be thicker than ??
inch.
Either canned or fresh tomatoes may be used in a pizza, finely chopped and drained of excess liquid.
Make tiny depressions on the surface of the dough with the fingers. Spread with the tomatoes, Mozzarella cheese and anchovy fillets, and sprinkle with oregano and pepper (no slat) to taste and a little olive oil.
Place in the hottest part of the oven. Bake a whole pizza for about 30 minutes and smaller ones for 15 to 20 minutes. Serve at once, otherwise the pizza will toughen as it cools.
Note: The following fillings are sufficient for 1 large pizza or 2 to 4 smaller ones.
ROMAN-STYLE PIZZA
(Pizza alla Romana)
?? pound Mozzarella cheese, diced
5 tablespoons grated Parmesan cheese
?? cup plus 2 tablespoons olive oil
8 leaves basil, finely chopped
pepper to taste
Proceed as directed above.
SICILIAN-STYLE PIZZA
(Pizza alla Siciliana)
1 can (14 ounces) Italian peeled tomatoes, strained and chopped
2 tablespoons capers
4 large anchovy fillets, chopped
12 - 18 black olives, pitted
5 tablespoons olive oil
pepper to taste
Proceed as directed above.
PIZZA WITH GARLIC AND OLIVE OIL
(Pizza Aglio e Olio)
2 - 4 cloves garlic, finely chopped
2 sprigs parsley or oregano, finely chopped
salt
1 cup plus 2 tablespoons olive oil
pepper to taste
Proceed as directed above.
PIZZA WITH BABY CLAMS OR MUSSELS
(Pizza alle Vongole o Cozze)
1 can (14 ounces) Italian peeled tomatoes, drained and chopped
salt
3 - 4 teaspoons finely chopped fresh oregano, or to taste
6 - 8 tablespoons olive oil
2 quarts baby clams or mussels
2 - 4 cloves garlic, finely chopped
2 - 3 sprigs parsley, finely chopped
pepper to taste
Spread tomatoes evenly over the pizza dough, sprinkle lightly with salt and oregano, and half the olive oil. Bake in a very hot oven as directed above.
Meanwhile clean the clams or mussels thoroughly and arrange them in a pan with the remaining olive oil and the garlic and parsley. Cook over moderate heat until they
open, shaking the pan occasionally. Discard the shells and keep the clams or mussels warm in their own liquor.
As soon as the pizza comes out of the oven, spread it evenly with the shellfish and sprinkle generously with pepper.
FOCACCIA FARCITA
(Stuffed Focaccia or Pizza)
Two thin layers of pizza dough are prepared and the stuffing Of ground beef and cheese, as well as many flavorings, Including fennel seeds, is placed between them. The top is Then brushed with egg yolk and sprinkled with bread crumbs.
(This is frequently called Calzone in some parts of Italy.)
Filling:
?? pound ground beef
1 tablespoon sweet butter
4 tablespoons olive oil
salt and freshly ground black pepper
1 large red onion
?? pound Caciocavallo (cheese)
Crust:
1 cup fresh tomatoes or drained canned Italian tomatoes
4 packages dry active yeast
?? cup lukewarm or hot water, depending on the yeast
1 ?? pounds unbleached all-purpose flour
2 extra large eggs
?? cup olive oil
pinch salt
Plus:
?? tablespoon fennel seeds
about 10 sprigs Italian parsley
1 extra large egg yolk
3 tablespoons bread crumbs
Prepare the filling:
Put ground beef and the butter in a small bowl and incorporate the butter with a wooden spoon. Heat 2 tablespoons of the olive oil in a small saucepan over medium heat. Sprinkle meat with salt and pepper and saut?© until it loses its reddish color. Use a slotted spoon to transfer the meat to a small bowl and let it stand until needed.
Cut the onion into rings 1/8 inch thick. Add the remaining 2 tablespoons of olive oil to the saucepan in which the beef was saut?©ed and put the pan over medium heat. Add the onion and sprinkle with salt and pepper. Saut?©ed and put the pan over medium heat. Add the onion and sprinkle with salt and pepper. Saut?© until translucent (about 10 minutes). Use a slotted spoon to
remove the onion from the pan and transfer it to a small bowl Cut the Caciocavallo into ??-inch cubes. Pass the tomatoes through a food mill into a small bowl.
Prepare the crust:
Dissolve the yeast in lukewarm or hot water, depending on the yeast, in a small bowl. Put the flour in a mound on a pasta board. Make a well in the center and put in the dissolved yeast, eggs, olive oil and salt. Use a wooden spoon to first mix together all the ingredients in the well. Then start incorporating the flour from the edges of the well, always pushing the fresh flour under the dough to keep it sticking to the board. When almost all of the flour has been absorbed, start kneading, using the palm of your hand only. Knead the dough until it is smooth and elastic (about 10 minutes).
Use a knife to cut off a third of the dough. Set it aside. Oil a 14-inch diameter pizza pan. With your hands, begin to stretch the larger piece of dough and place it on the pizza pan.
Continue to spread out the dough, using the tips of your fingers, until the bottom of the pizza pan is completely covered and the dough overlaps the sides slightly. Cover the dough with the saut?©ed meat. Scatter the onions and then pour the tomato pur?©e over the meat, Sprinkle on the fennel seeds. Spread the Caciocavello over the top and arrange the parsley on top of the cheese.
With the rolling pin, stretch the remaining dough into a round shape the same diameter as the pan. Put the layer of dough on top of all the stuffing. With your fingers, carefully press together the edges of the two layers of dough to close the focaccia. Cover the pan with a dish towel and let it rest until the dough has doubled in size, about 1 hour.
Brush the top of the expanded focaccia with beaten egg yolk. Sprinkle the breadcrumbs over the top and bake for about 45 minutes. Do not open the oven door until at least the first 25 minutes of baking time have passed. Remove from the oven and allow to cool for a few minutes. Slice like a pizza to serve.
TRADITIONAL PIZZA
(If using an unbaked pizza crust, add 10 minutes to baking time)
?? pound lean ground beef
1 cup chopped onion
2 cups sliced fresh mushrooms
?? can of tomato paste
1 12-inch pizza crust
1 teaspoon dried sweet basil
?? teaspoon dried whole oregano
1 ?? cups grated part-skim mozzarella cheese
1 cup grated Asiago cheese
1 medium yellow pepper, cut into rings
1 large tomato, seeded and diced
Scramble-fry ground beef and onion in non-stick saut?© pan until beef is browned and onion is soft. Drain. Add mushrooms. Saut?© thin layer of tomato paste on pizza crust. Sprinkle with basil and oregano. Layer beef mixture on sauce. Top with both cheeses.
Arrange pepper on top. Sprinkle with chopped tomato. Bake in 425?° F oven for 10 minutes until hot and cheese is melted. Place under broiler for 3 to 4 minutes to brown cheese if desired. Cut into 8 wedges
Per wedge: 319 calories, 11.3 total fat; 657 mg sodium; 21 g protein; 35 g carbohydrates; 3 g dietary fiber
MARGHERITA PIZZA
(In honor of Queen Margherita of Italy - see History above)
1 basic pizza crust dough (recipe above)
1 pound Roma (plum) tomatoes, peeled, seeded and chopped
OR 1 14-ounce can Italian tomatoes
Drained and chopped
?? teaspoon granulated sugar (optional)
1/8 teaspoon ground thyme
?? teaspoon salt
1/8 teaspoon pepper
?? cup grated mozzarella cheese
?? cup grated Edam cheese
2 tablespoons grated Parmesan cheese
t tablespoon grated Parmesan cheese
?? cup chopped fresh sweet basil
Roll out pizza dough and press into greased 12-inch pizza pan, forming rim around edge.
Scatter tomatoes over crust. Mix sugar, thyme, salt and pepper in small cup and sprinkle over tomato. Sprinkle mozzarella cheese, Edam cheese and first amount of Parmesan cheese over top. Bake on bottom rack in 425?° F. oven for about 15 minutes, or about 8 minutes if using partially baked crust.
Sprinkle with second amount of Parmesan cheese and basil. Cut into 8 wedges.
Per wedge: 245 calories, 9.6g total fat; 465 mg sodium; 11 g protein; 29 g carbohydrates;2 g dietary fiber.
PIZZA WITH MOZZARELLA AND ANCHOVIES
(Pizza alla napoletana)
1 recipe basic pizza dough, rolled out
1 pound peeled plum tomatoes, fresh or canned
3 tablespoons anchovy fillets in oil, drained and cut into pieces
1 ?? cups mozzarella cheese, cut into small dice
1 teaspoon oregano leaves, fresh or dried
salt and freshly ground black pepper
3 tablespoon olive oil
Preheat oven to 475?° F. at least 20 minutes before baking. Strain tomatoes through the medium holes of a food mill placed over a bowl, scraping in all the pulp. Spread the pur?©ed tomatoes on the pizza dough, leaving the rim uncovered. Dot with the anchovy pieces and the mozzarella. Sprinkle with oregano, salt and pepper, and olive oil. Immediately place the pizza in the oven. Bake for 15 to 20 minutes, or until the crust is golden brown and the cheese is bubbling.
Serves 4
FOUR SEASONS PIZZA
(Pizza quattro stagioni)
The topping on this pizza is divided into four quarters, one for each season. You can substitute ingredients for any other seasonal favorites.
1 recipe basic pizza dough, rolled out
1 pound peeled plum tomatoes, fresh or canned
5 tablespoons olive oil
1 cup mushrooms, finely sliced
1 clove garlic, finely chopped
1 ?? cups mozzarella cheese, cut into small dice
4 thin slices ham, cut into 2-inch squares
32 black olives, pitted and halved
8 artichoke hearts preserved in oil, drained and cut in half
1 teaspoon oregano leaves, fresh or dried
salt and freshly ground pepper
Preheat oven to 425?° F. for at least 20 minutes before baking pizza. Strain tomatoes through medium holes of a food mill placed over a bowl, scraping in all pulp. Heat 2 tablespoons of the oil and lightly saut?© the mushrooms.
Stir in the garlic and set aside.
Spread pur?©ed tomatoes on the prepared dough, leaving the rim uncovered.
Sprinkle evenly with mozzarella. Spread mushrooms over one quarter of pizza.
Arrange ham on another quarter, and the olives and artichoke hearts on the two remaining quarters. Sprinkle with oregano, salt and pepper, and the remaining olive oil. Immediately place pizza in the oven. Bake for 15 to 20 minutes or until the crust is golden brown and the topping is bubbling.
Serves 4
MINI-PITA PIZZAS
4 pitas (4-inch rounds)
1 can (7 ?? ounces) tomato sauce
?? teaspoon each dried oregano and basil
?? pound pepperoni, sliced
1 cup shredded mozzarella cheese
2 tablespoons freshly grated Parmesan cheese
Separate pitas at folds into 8 rounds; arrange on large paper towel-lined plate. Combine tomato sauce, oregano and basil; spread about 2 tablespoons over each round. Top with pepperoni and sprinkle with mozzarella and Parmesan cheese.
Microwave, uncovered, at Medium-High (70%) for 4 to 6 minutes or just until cheese has melted and sauce is heated through, rearranging halfway through.
Makes 8 mini-pizzas.
APPLE-PINEAPPLE DESSERT PIZZA
1 (10-ounce) can refrigerated pizza crust
1 (15 1/4-ounce) can crushed pineapple
1 (20-ounce) can apple pie filling
1 teaspoon cornstarch
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 1/2 cups (6 ounces) shredded sharp cheddar cheese
2/3 cup all-purpose flour
1/2 cup firmly packed brown sugar
1/4 cup butter or margarine
1/3 cup finely chopped dried apricots
Press pizza crust into a lightly greased 11- x 7-inch baking dish. Bake at 425?° F for 7 minutes; cool.
Drain pineapple, reserving 1/3 cup juice. Combine pineapple and pie filling.
Stir together reserved pineapple juice, cornstarch, cinnamon, and nutmeg; add to pineapple mixture. Spoon evenly over crust; sprinkle with cheese.
Combine flour and brown sugar; cut in butter with a pastry blender until crumbly. Sprinkle over cheese. Top with dried apricots.
Bake at 450?° F for 10 to 12 minutes or until golden.
Makes 8 servings.
APPLE DESSERT PIZZA
Crust:
2 pie crusts, 9-inch thawed
7 Granny Smith apples
juice of one lemon
1 tablespoon water
1/2 teaspoon grated lemon rind
1 cup of sugar
Topping:
1/4 cup peanut butter
1/4 cup butter
1/2 cup flour
1/2 cup sugar
Roll out the pie crusts to fit on a 16-inch pizza pan. Peel, core and thinly slice Granny Smith apples into a large bowl. Mix in lemon juice, water, lemon rind and 1 cup of sugar. Arrange apple slices evenly over the pie crust. Cut peanut butter and butter into flour and 1/2 cup of sugar until crumbly. Cover apples with the crumb mixture. Bake for 45 min. to 1 hour at 350?° F.
Serves 8
BANANA SPLIT BROWNIE PIZZA
1 package (21 ounce) brownie mix
1/2 cup applesauce
1/2 cup water
1 egg
1 package (8 ounce) cream cheese, softened
1/2 cup powdered sugar
1 banana sliced
1 cup strawberries, sliced
2 tablespoons chopped walnuts
3 tablespoons semi-sweet mini chocolate chips
Preheat oven to 375?° F. Combine brownie mix, applesauce, water and egg in a bowl. Pour brownie mixture into 9 x 13 cookie sheet. Bake 15-20 minutes or until set. Cool completely. Mix cream cheese and powdered sugar until smooth. Spread over brownie crust. Slice banana and strawberries. Top crust with fruit and nuts. Melt chocolate chips and drizzle over top. Chill. Cut into wedges.
Serves 10
CHOCOLATE CHIP PIZZA
1/2 cup sugar
1/2 cup brown sugar
1/2 cup Butter
1/2 cup peanut butter
1/2 teaspoon vanilla
1 egg
1 1/2 cup flour
miniature marshmallows
chocolate chips
Stir sugars together. Blend in butter, peanut butter, vanilla and egg.
Stir in flour to make a soft dough. Press into pizza pan and bake for 10 minutes at 375?° F. Sprinkle with miniature marshmallows and chocolate chips and bake for an additional 5-8 minutes or until lightly browned.
Serves 8
CHOCOLATE PIZZA WITH FRUIT VARIATIONS
1 ?? teaspoons active dry yeast
2 ?? tablespoons sugar, plus additional to proof yeast
3 -3 ?? cups all-purpose flour
?? cup plus 2 tablespoons unsweetened cocoa powder
3 tablespoons vegetable oil
2 ?? teaspoons fine sea salt or kosher salt
TOPPINGS:
Caramelized Pineapple-Raspberry
4 ??-inch-thick pineapple slices, cored
2 tablespoons sugar
2 tablespoons raspberry jam
?? cup raspberries
?? cup grated white, milk or dark chocolate
Apricot-Peach
2 tablespoons apricot jam
1 large peach, thinly sliced (about 1 cup)
?? cup grated white, milk or dark chocolate
Ginger-Mango
2 tablespoons ginger marmalade or preserves
1 cup thinly sliced peeled mango
?? cup grated white, milk or dark chocolate
Strawberry-Ricotta
2 tablespoons strawberry jam
1 cup thinly sliced strawberries
?? cup ricotta cheese
2 tablespoons sugar
honey for drizzling
fresh mint leaves for garnish
Prepare pizza dough:
Warm ?? cup water to 110-115 degrees. Ina bowl of an electric mixer fitted with dough hook, mix the yeast with warm water and a pinch of sugar. Let sit for 15 minutes. Add the flour, cocoa, oil, salt, remaining sugar and another cup of water to the foaming yeast and mix on medium speed until dough is smooth and elastic and springs back when pinched, about 15 minutes.
Cover the bowl with plastic wrap and let rise in a warm place until doubled in bulk, about 1 ?? to 2 hours. Meanwhile heat the broiler.
Sprinkle the pineapple slices with sugar. Lay the slices on a rimmed baking sheet and place it in the oven as close to the heat source as possible. Broil, turning once, until he slices are browned, about 5 to 6 minutes per side.
Place a pizza stone or an inverted baking sheet on the lower rack of the oven and heat it to 500 degrees. Press the risen pizza dough down and turn it onto a flat, lightly floured surface. Lightly knead the dough a few times. Divide the dough into four equal balls. Roll out each round on a piece of parchment paper to about 10 inches in diameter. Slide the rounds, on the paper onto unheated cookie sheets or upside-down rimmed baking sheets.
For the pineapple pizza, slice each pineapple ring into 6 pieces. Spread the jam evenly over the top of the dough to the edge and arrange the pineapple over it. Scatter the raspberries between the pineapple pieces and sprinkle the chocolate over all.
For the apricot-peach pizza, spread the jam evenly over the top of the dough to the edges and arrange the peaches over it. Sprinkle on the chocolate.
For the ginger-mango pizza, spread the marmalade evenly over the top of the dough to the edges and arrange mango over it. Sprinkle with chocolate.
For the strawberry pizza, spread the jam evenly over the top of the dough to the edges and arrange the strawberries over it. Drop dollops of ricotta evenly over the pizza and sprinkle with chocolate.
Trim the parchment paper around the pizzas, leaving a narrow border around the dough. Slide the pizzas on the paper onto the preheated pizza stone or baking sheet, one at a time and cook until the bottom is browned and crisp, about 8 to 10 minutes.
Slice the pizzas and serve warm, drizzling the strawberry pizza with honey and garnishing it with mint.
Yield: four 10-inch pizzas, 16 to 20 people.
TIRAMISU DESSERT PIZZA
12 ounces marscapone cheese
1/3 cup confectioner's sugar
4 large eggs, room temperature
?? cup brewed espresso
unsweetened cocoa powder
confectioner's sugar for dusting
fresh raspberries for garnish
1 pre-baked pizza crust*
In a food processor or mixing bowl, whip the mascarpone cheese and confectioner's sugar until smooth and creamy. Beat in the espresso. The mixture should b creamy and easy to spread at this point. If not, add a bit more espresso. Spread a thick layer of tiramis?? filling over the baked pizza shell. Dust the cheese liberally with cocoa powder, followed by a very light dusting of confectioner's sugar to achieve a dappled effect. Fresh fruit, such as raspberries, can be arranged around the edge of the pizza as a garnish.
*A sugar cookie crust or sweet pastry may be substituted for the pizza pie crust.
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