By Rebecca Baugniet
This wide recipe assortment reaches everywhere in the globe for suggestion. choked with transparent, easy-to-follow recipes, you'll locate definitely the right pizza or flatbread for each social gathering.
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Extra resources for 500 Pizzas & Flatbreads: the only pizza & flatbread compendium you'll ever need
Crumbled soft unripened chèvre. Omit the sliced tomatoes, mushrooms, onions, peppers, and olives. Replace with 3 cups assorted roasted root vegetables, such as carrots, parsnips, and beets. vegetarian pizza with smoked gruyère Prepare the basic recipe, replacing 1 cup mozzarella with 1 cup grated smoked Gruyère. Combine the cheeses before spreading them over sauce. variations classic pan pizza with the works see base recipe pizza with the works & bacon Prepare the basic recipe, adding 4 slices fried, drained, and crumbled bacon with the other toppings.
Seafood pizza with tomatoes Prepare the basic recipe, arranging 1 sliced tomato before adding seafood. crab & chèvre pizza Prepare the basic recipe, replacing seafood mixture with 7 oz. crabmeat blended with 5 oz. soft, unripened chèvre. Top with 2 diced and seeded plum tomatoes, and chopped kalamata olives if desired. calamari pizza Prepare the basic recipe, omitting shrimp and clams. Double quantity of squid (calamari). Once calamari is arranged on crust, dot with 2 to 4 oz. soft, unripened chèvre; sprinkle with dried and crumbled oregano; and chopped kalamata olives (if desired).
White or brown mushrooms, thinly sliced 1 cup shredded mozzarella 1 cup grated smoked Gruyère 1/2 tsp. dried oregano (optional) Follow the instructions on this page for making 2 round pizza crusts. Preheat oven to 550°F (300°C). Divide sauce between the 2 pans and spread evenly, leaving 1/2-in. ) border around the edge. Arrange steak and mushroom slices on both pizzas. Combine grated cheeses and divide evenly between the 2 pans. Bake for 8 to 10 minutes on rack in lower half of oven, until cheese is melted and crust is golden brown.
500 Pizzas & Flatbreads: the only pizza & flatbread compendium you'll ever need by Rebecca Baugniet