DI NNER

SOLUTIONS
FOR EVERY DAY
OF THE WEEK
PIZZA
NIGHT
KATE MCMILLAN
3719689
SKU #3719689
3719689
Pizza Night
ISBN 1-61628-732-2
9 781616 287320
ISBN 13: 978-1-61628-732-0
ISBN 10: 1-61628-732-2
$24.95 US/ $28.95 CAN
www.weldonowen.com
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WHATS FOR DINNER TONIGHT?
In this inspiring cookbook, youll nd everything you need to create delicious dinners featuring
pizza for family and friends. Discover more than 50 recipes for fantastic pizzas, from classic
favorites to new avor combinations, plus easy side dishes, salads, clever tips, and more.
Whether youre looking for family-friendly recipes for weeknight meals or menus for weekend
parties, this helpful guide ofers an arsenal of great ideas for pizza lovers everywhere.
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CONTENTS
INTRODUCTION 7
ANATOMY OF A PI ZZA 8
PI ZZA PRIMER 11
DOUGHS
Thin-Crust Pizza Dough 17
Deep-Dish Pizza Dough 18
Gluten-Free Pizza Dough 19
Whole-Wheat Pizza Dough 20
Cauliower Pizza Dough 23
SAUCES
Tomato Sauce 26
Olive Tapenade 27
Basil Pesto 29
White Pizza Sauce 30
Roasted Red Pepper Pesto 31
PIZZAS
VEGETARIAN
Shaved Asparagus & Herb Pizza
with Egg 37
Margherita Pizza 38
Wild Mushroom, Kale & Fontina Pizza 41
Artichoke, Spinach & Olive Tapenade
Pizza 42
Spicy Eggplant, Basil & Tomato Pizza 43
Leek, Potato & Rosemary Pizza 44
Broccoli Rabe, Garlic
& Smoked Mozzarella Pizza 47
Four Cheese Pizza 48
Zucchini, Red Pepper, Olive
& Teleme Pizza 49
Feta, Cherry Tomato & Olive Tapenade
Pizzettes 50
Roasted Squash, Smoked Mozzarella
& Sage Pizzettes 53
Asparagus & Goat Cheese Pizza with
Red Pepper Pesto 54
Pesto, Ricotta & Cherry Tomato Pizza 56
Deep-Dish Pizza with Mushrooms,
Red Onion & Kale 57
MEAT
Mushroom, Salami & Black Olive Pizza 61
Mini Meatball & Red Onion Pizza 62
Bocconcini & Prosciutto Pizza
with Arugula 65
Pancetta & Caramelized Onion Pizza 66
Ground Beef, Green Olive
& Asiago Pizza 67
Fig Jam, Gorgonzola & Prosciutto
Pizza 68
Pepperoni, Roasted Pepper
& Mozzarella Pizza 71
Chorizo & Sauted Greens Pizza 72
Fully-Loaded Deep-Dish Pizza 75
Fennel Sausage, Ricotta
& Fresh Tomato Pizza 76
Caramelized Pineapple
& Sopressata Pizza 78
Kale, Chicken & Smoked Cheddar
Pizza 79
Five-Spice Chicken, Chinese Eggplant
& Thai Basil Pizza 81
Brussels Sprouts & Bacon Pizza 82
SPECIALTY
Spicy Kalamata, Anchovy
& Caper Pizza 86
Smoked Salmon & Red Onion
Pizzettes 89
Brie & Apple Pizzettes with Rosemary
& Shallots 90
Eggplant, Mozzarella & Basil Calzones 91
Sausage, Peperoncini & Mozzarella
Calzone 92
Three-Cheese Stromboli with
Pesto & Red Peppers 95
Grilled Pizza with Mozzarella,
Prosciutto & Peaches 97
Shrimp & Feta Pizza with Roasted
Red Pepper Pesto 98
Andouille, Shrimp & Fontina Pizza 100
White Clam Pizza 101
Chicken Caesar Piadine 102
EASY SIDES & SALADS
Chopped Salad with Tarragon-
Buttermilk Dressing 107
Grilled Vegetables with Balsamic
Vinegar & Thyme 108
Antipasti Salad 110
Caprese Salad with Balsamic Syrup 111
Spinach, Pear, Red Onion &
Bacon Salad 113
Squash, Dried Cherry, Walnut &
Arugula Salad 114
Haricots Verts & Cherry Tomato Salad 116
Kale, Chickpea & Ricotta Salata
Salad 117
Zucchini Ribbons with Parmesan,
Lemon & Mint 119
MENUS 122
INDEX 125
ANATOMY OF A PIZZA
A classic pizza consists of four components: the base, the sauce, the toppings,
and the garnishes. Each component offers a number of possibilities, so that you
can customize each pie to your liking. You can even leave out one or more of the
components, depending on the combination you choose. Here are a few tips to
ensure that what you select for each component will add up to a successful pizza.
THE BASE
The base must be sturdy enough to
stand up to your chosen toppings and
complement their avors. Each recipe
offers a suggested base, but feel free
to opt for what works best for you.
THE SAUCE
The choice of sauce helps inform
what your toppings will be. Spread the
sauce on the base with a light touch. It
should act as a seasoning for the pizza,
bringing all the elements together.
THE TOPPINGS
Never pile on too many toppings, in
either number or weight. A few carefully
selected ingredients will ensure
that each one will shine. Use cheese
prudently, so it doesnt overwhelm
the avors of the other ingredients.
THE GARNISHES
Employ simplicity for garnishes,
such as a sprinkle of coarse salt to
enhance all of the avors, a drizzle
of olive oil for an attractive sheen,
a scattering of red pepper akes
for a touch of heat, or a small handful
of torn herbs for a bright, fresh nish.
DOUGH 18
In a food processor, combine the our, cornmeal, sugar, salt, and yeast. Pulse to mix
the ingredients. With the motor running, add the water and olive oil in a steady stream,
then pulse until the dough comes together in a rough mass, about 12 seconds. If the
dough does not form into a ball, sprinkle with 12 teaspoons of water and pulse again
until a rough mass forms. Let rest for 510 minutes.
Process the dough again for 2530 seconds, steadying the top of the food processor
with one hand. The dough should be tacky to the touch but not sticky. Transfer the
dough to a lightly oured work surface and form it into a smooth ball. Place the dough
in a large oiled bowl, turn to coat with oil, and cover with plastic wrap. Let the dough rise
in a warm place until doubled in bulk and spongy, about 2 hours.
Turn the dough out onto a lightly oured work surface, punch it down, and shape into a
smooth cylinder. Divide the dough into 2 equal pieces. Shape each piece into a smooth
ball, dusting with our only if the dough becomes sticky. Cover both balls of dough with
a clean kitchen towel and let rest for 10 minutes before proceeding with the pizza recipe
of your choice. If you are using only one ball of dough, place the second ball in a gallon-
size zipper-lock bag and freeze for up to 2 months. (When ready to use, thaw the frozen
dough for 34 hours at room temperature.)
MAKES 2 BALLS OF DOUGH
The addition of cornmeal in
this recipe creates a pleasing
texture and an extra-savory
taste. Originating in a pizzeria
in Chicago, deep-dish pizza is
made with a thick dough, so your
finished pizza will more resemble
a pie than a flatbread. One of
the best pans for cooking a deep-
dish pizza is a cast-iron skillet;
the bottom and sides of the pan
maintain a high temperature,
producing a crispy crust.
DEEP
-
DISH PIZZA DOUGH
WHAT YOU NEED
3
3
4 cups (19 oz/595 g) bread our,
plus extra for dusting
2
3 cup (3
1
3 oz/100 g) medium-grind cornmeal
1
1
2 tablespoons sugar
1 tablespoon kosher salt
1 package (2
1
2 teaspoons) quick-rise yeast
1
1
2 cups (12 oz/375 ml) warm water
(110F/43C), plus extra as needed
5 tablespoons (3 oz/80 ml) olive oil,
plus extra as needed
SAUCES 2 9
WHAT YOU NEED
2 tablespoons pine nuts
2
1
2 cups (2
1
2 oz/75 g) fresh basil leaves,
packed
5 cloves garlic, minced
3
4 cup (6 oz/180 ml) extra-virgin olive oil
1
8 teaspoon ne sea salt, plus more as needed
2 tablespoons grated Parmesan cheese
BASIL PESTO
To toast the pine nuts, in a small dry frying pan, warm the pine nuts over medium heat,
shaking the pan occasionally, until fragrant and lightly browned, 23 minutes. Transfer
the pine nuts to a plate and let cool to room temperature.
In a food processor, combine the toasted pine nuts, basil, garlic, olive oil, and sea salt.
Process for about 30 seconds, scraping down the sides of the bowl once or twice.
Add the cheese and process until combined, about 5 seconds more.
Season to taste with additional sea salt. Use right away or refrigerate in an airtight
container for up to 2 days, or freeze in a freezer-safe container for up to 3 months.
MAKES 1 CUP (9 OZ/240 G)
A great pesto explodes with
flavor, so you dont need many
toppings to make a great pizza.
Pesto freezes beautifully, and
since a little goes a long way,
freeze it in smaller portions to
make weeknight cooking faster
and easier (ice cube trays offer
the perfect compartments).
MEAT 61
BRING THE PIZZERIA HOME
This classic pizza-parlor favorite
is easy to assemble and always
a crowd-pleaser. You can use any
type of mushroom on this pizza;
sauting them first adds a sweet,
caramelized flavor and gives
them nice golden edges. Serve
with a Chopped Salad (page 107)
for a complete meal.
Place a pizza stone in the middle of the oven and preheat to 450F (230C). Once the
oven has reached 450F (230C), let the stone continue to heat for 1530 minutes
longer, without opening the door.
In a frying pan over medium-high heat, warm the olive oil. Add the mushrooms and
season with salt and pepper. Saut until softened and slightly browned around the
edges, about 5 minutes. Remove from the heat and set aside.
On a oured pizza peel, stretch or roll out the pizza dough into a 12-inch (30-cm) round.
If the dough springs back, let it rest for about 10 minutes before continuing. Leaving a
1-inch (2.5-cm) border, spread the sauce over the dough round and top with the cheese.
Distribute the salami, mushrooms, and olives evenly around the pizza. Brush the outside
edge of the dough with olive oil and lightly season the whole pizza with salt and pepper.
Carefully slide the pizza from the peel onto the hot stone in the oven and bake for
1012 minutes, or until the crust is golden brown. Using the peel, transfer the pizza
to a cutting board. Let cool for a few minutes, then slice and serve right away.
SERVES 4
MUSHROOM, SALAMI & BLACK OLIVE PIZZA
WHAT YOU NEED
3 tablespoons olive oil, plus more for brushing
8 oz (250 g) white or brown mushrooms,
brushed clean and thickly sliced
Kosher salt and freshly ground pepper
1 ball Thin-Crust Pizza Dough (page 17) or
Whole-Wheat Pizza Dough (page 20)
1 cup (8 oz/250 ml) Tomato Sauce (page 26)
2 cups (8 oz/250 g) shredded low-moisture
mozzarella cheese
4 oz (125 g) salami, thinly sliced and
cut into
1
2-inch (12-mm) strips
3
4 cup (4 oz/125 g) pitted, brine-cured
black olives, halved lengthwise
MEAT 8 2
Place a pizza stone in the middle of the oven and preheat to 450F (230C). Once the
oven has reached 450F (230C), let the stone continue to heat for an additional
1530 minutes, without opening the door.
In a frying pan over medium-high heat, fry the bacon until crisp, about 6 minutes.
Transfer to paper towels to drain. When the bacon is cool enough to handle, crumble
or tear it into bite-sized pieces. Set aside.
Pour off all but 1 tablespoon of the fat in the pan and return to medium-high heat.
Add the Brussels sprouts and onion to the pan, season with salt and pepper, and saut
until the vegetables soften and begin to brown, about 5 minutes. Stir in the vinegar and
saut until the liquid is absorbed, about 2 minutes. Remove from the heat and set aside.
On a oured pizza peel, stretch or roll out the pizza dough into a rectangle or a 12-inch
(30-cm) square, with even thickness across the square. If the dough springs back, let it
rest for about 10 minutes before continuing. Leaving a 1-inch (2.5-cm) border, spread
the sauce over the dough and top with the cheese. Distribute the Brussels sprouts and
bacon evenly around the pizza. Brush the outside edge of the dough with olive oil and
season the whole pizza lightly with salt and pepper.
Carefully slide the pizza from the peel onto the hot stone in the oven and bake for
1012 minutes, or until the crust is golden brown. Using the peel, transfer the pizza
to a cutting board. Let cool for a few minutes, then slice and serve right away.
SERVES 4
EVERYTHINGS BETTER
WITH BACON
Serving shaved Brussels sprouts
on a pizza is a great way
to introduce younger kids to
this strong-tasting vegetable.
Here, they are cooked with
red onion and finished with
a touch of balsamic vinegar
to sweeten them up.
BRUSSELS SPROUTS & BACON PIZZA
WHAT YOU NEED
6 slices thick-cut bacon
3
4 cup (2 oz/60 g) Brussels sprouts,
halved and cored, outer leaves kept
whole and the rest sliced
1 small red onion, thinly sliced
Kosher salt and freshly ground pepper
1
1
2 teaspoons balsamic vinegar
1 ball Thin-Crust Pizza Dough (page 17) or
Whole-Wheat Pizza Dough (page 20)
1 cup (8 oz/250 ml) Tomato Sauce (page 26)
8 oz (250 g) fresh mozzarella cheese,
preferably buffalo, diced
SPECI ALT Y 8 9
MAKE IT SPECIAL
Serve these elegant and versatile
pizzettes for a light dinner in
warm weather with a crisp white
wine and the Haricots Verts &
Cherry Tomato Salad (page 116).
Baking the onions on the dough
helps to mellow the flavor and
sweeten the taste.
Place a pizza stone in the middle of the oven and preheat to 450F (230C). Once the
oven has reached 450F (230C), let the stone heat for 1530 minutes longer, without
opening the door.
In a small bowl, stir together the crme frache, lemon juice and zest, dill, and chives.
Season with salt and pepper to taste. Set aside at room temperature.
In a small bowl, toss the onion with the olive oil and season lightly with salt and pepper.
Set aside.
Divide the pizza dough into 8 equal pieces. On a oured pizza peel, roll out each piece
into a 5-inch (13-cm) round. Brush each dough round with olive oil and season lightly
with salt and pepper. Top with the onion slices, dividing them evenly.
Carefully slide the pizzettes from the peel onto the hot stone in the oven and bake
until the crusts are lightly browned, about 6 minutes.
Using the peel, transfer the pizzettes to a board or serving platter. Let cool for a few
minutes, then dollop 2 tablespoons of the crme frache on each. Scatter the smoked
salmon on top of the pizzettes, dividing it evenly. Garnish each with a sprig of dill
and serve right away.
SERVES 46
SMOKED SALMON & RED ONION PIZZETTES
WHAT YOU NEED
1 cup (8 oz/250 g) crme frache or sour cream
1 tablespoon fresh lemon juice
Grated zest of 1 lemon
2 tablespoons chopped fresh dill, plus small
sprigs for garnish
2 tablespoons chopped fresh chives
Kosher salt and freshly ground pepper
1
2 small red onion, thinly sliced
1 tablespoon olive oil, plus more for brushing
1 ball Thin-Crust Pizza Dough (page 17)
8 oz (250 g) thinly sliced smoked salmon,
chopped or torn into small pieces
EASY SI DES & SALADS 1 1 9
SLICE IT THIN
The easiest way to make
ribbons from a zucchini is
with a mandoline. But you can
also use a wide vegetable peeler
or a very sharp knife to cut
thin ribbons. The trick is to use
zucchini at the height of its
season and to get the pieces
as thin as possible since you
arent cooking the vegetable.
For a pretty presentation,
try using half zucchini and
half yellow squash.
Using a mandoline or a vegetable peeler, shave each zucchini into long, very thin
ribbons. Transfer to a large bowl. Add the olive oil, lemon juice, and mint and toss
to mix. Season to taste with salt and pepper.
Transfer the salad to a serving platter and garnish with the Parmesan shavings.
Sprinkle the pine nuts all over the top, if using. Serve at once.
SERVES 4
ZUCCHINI RIBBONS WITH PARMESAN, LEMON & MINT
WHAT YOU NEED
2 zucchini
2 tablespoons olive oil
1 tablespoon fresh lemon juice
6 fresh mint leaves, chopped
Kosher salt and freshly ground pepper
3 oz (90 g) Parmesan cheese, shaved
2 tablespoons pine nuts, toasted (optional)
PIZZA NIGHT
Conceived and produced by Weldon Owen, Inc.
In collaboration with Williams-Sonoma, Inc.
3250 Van Ness Avenue, San Francisco, CA 94109
A WELDON OWEN PRODUCTION
Copyright 2014 Weldon Owen, Inc.
and Williams-Sonoma, Inc.
All rights reserved, including the right of
reproduction in whole or in part in any form.
Printed and bound in China by 1010 Printing, Ltd.
First printed in 2014
10 9 8 7 6 5 4 3 2 1
Library of Congress Control Number: 2014938647
ISBN 13: 978-1-61628-732-0
ISBN 10: 1-61628-732-2
Weldon Owen is a division of
415 Jackson Street, Suite 200, San Francisco, CA 94111
www.weldonowen.com
ACKNOWLEDGEMENTS
Weldon Owen wishes to thank the following people for their
generous support in producing this book:
David Bornfriend, Chuck Luter, Eve Lynch, Lori Nunokawa, and Elizabeth Parson
WELDON OWEN, INC
CEO and President Terry Newell
VP, Sales and Marketing Amy Kaneko
VP, Publisher Roger Shaw
Associate Publisher Amy Marr
Assistant Editor Emma Rudolph
Creative Director Kelly Booth
Art Director Ashley Lima
Designer Rachel Lopez Metzger
Production Director Chris Hemesath
Associate Production Director Michelle Duggan
Photographer Erin Kunkel
Food Stylist Erin Quon
Prop Stylist Leigh Noe