50 Quick and Easy Pizzas

Fast, Tasty Pizzas for every occasion

Sonstiges Produkt

96 Seiten

2013
Lorenz Books
978-0-7548-2740-5 (ISBN)

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50 simple and delicious pizzas, with every recipe shown step-by-step for perfect results time after time. Includes how to make pizza bases, all the classics, vegetarian pizzas, party pizzas, and Italian breads.

This title offers fast, tasty pizzas for every occasion, shown in 300 photographs. Features: 50 simple and delicious pizzas, with every recipe shown step-by-step for perfect results time after time; sections include classic pizzas, vegetarian pizzas, party pizzas and Italian breads. You can enjoy all the most popular Italian pizzas, including tried and tested recipes for Pizza Margarita, Neapolitan and Quattro Stagioni. It includes recipes such as fresh twists on vegetarian pizzas with new potato, garlic and rosemary, and roasted vegetable and goat cheese. How to make all kinds of pizza bases, from the traditional crispy base to quick and easy scone mixes, plus spicy oils and tomato sauce. It includes over 300 specially commissioned photographs. From its humble beginnings as a snack sold on the street of Naples, the pizza is one of our most popular and versatile foods, eaten in restaurants and homes all over the world. Loved by adults and children alike, pizzas are widely available fresh or frozen, but even the best ready-made pizzas from the supermarket will not equal fresh pizzas made at home.
This book uses ingredients such as chargrilled peppers, roast garlic, caramelized onions, smoked chicken and grilled goat's cheese to make mouthwatering pizzas. The pizzas come in all shapes and sizes, from a hearty farmhouse pizza to delicate individual spinach and ricotta calzones, and red onion, Gorgonzola and thyme pizzettes. Most of the recipes can be adapted to become even quicker and easier by using ready-made bases. Whether you are already a confirmed pizza maker, or an eager beginner, this book holds all you need to know.

Shirley Gill graduated with a diploma in Home Economics before starting work in publishing, first for the Food Magazine, and then for Cook's Weekly. She worked as Cookery Editor of the successful Taste magazine, then later moved to Essentials. Since then Shirley has worked as a food writer and home economist, contributing to many books and magazines.

Erscheint lt. Verlag	31.10.2013
Zusatzinfo	over 300 photographs
Verlagsort	London
Sprache	englisch
Themenwelt	Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher
ISBN-10	0-7548-2740-2 / 0754827402
ISBN-13	978-0-7548-2740-5 / 9780754827405
Zustand	Neuware