NEW YORK TIMES BESTSELLER - Make pizza night a weekly tradition with these 52 seasonal pizzas paired with salads for a complete meal--from the award-winning author of Bread Toast Crumbs and creator of the popular blog Alexandra's Kitchen. "I dare you to flip through Ali's easy-to-follow, farm-fresh recipes and not feel inspired to plan your first pizza night immediately."--Jenny Rosenstrach, bestselling author of Dinner: A Love Story and The Weekday Vegetarians Making great pizza isn't complicated. Whether you're using a kitchen oven, a grill, or an outdoor pizza oven, it all starts with the dough.
In
Pizza Night, Alexandra Stafford presents four simple doughs--thin-crust, pan, Neapolitan-style, and gluten-free (plus sourdough variations)--and easy techniques for perfecting your crust. From there, you can create a variety of delicious pizzas, including
Detroit-Style Pizza for a Crowd,
Classic Margherita Pizza, and
Winter White Pizza with Garlic and Herbs. You can make it the same day or ahead; make it extra cheesy and decadent or go the healthy road--pizza-making easily adapts to busy schedules and tastes and requires little in special equipment.
Arranged seasonally, each pizza is paired with a salad, from a springtime
Salami and Red Onion Pizza with Calabrian Chiles and Hot Honey served with an
Arugula Salad with Prosciutto and Parmesan, to a fall
Broccoli Rabe and Smoked Mozzarella Pizza accompanied by a
Farm Share Harvest Slaw to a summery
Roasted Hatch Chili Pizza with Corn and Oaxaca with a
Melon, Cucumber and Mint Salad. To end your meal on a sweet note, there are also a handful of simple desserts to choose from (
Loaf Pan Tiramisu,
One-Bowl Lemon Ricotta Pound Cake).
Pizza Night serves up a year's worth of delicious, inspired, and satisfying pizzas and salads.
